Ginger Snap Apple Crisp
Ingredients
5 apples, peeled and chopped (I used a combination of Fuji and Honeycrisp)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 lemon, juice and zest
3 tablespoons light brown sugar, divided
25 Ginger Snap cookies (I used Nabisco)
1 stick unsalted butter (I use Land O Lakes)
Preparation
1
Preheat oven to 375 degrees.
2
Grease a shallow 2-quart baking dish with butter or cooking spray.
3
In a large bowl, combine the cinnamon, nutmeg, lemon juice, zest and 1 tablespoon of brown sugar. Stir to coat the apples thoroughly. Set aside.
4
In a food processor or blender, add the cookies and pulse until crumbly.
5
Pour the cookies into a bowl with the remaining brown sugar and butter. Using a pastry blender or your hands combine the mixture until clumps start to form, about the size of peas.
6
Transfer the apples to the baking dish and sprinkle the cookie mixture over top.
7
Place the baking dish on a baking sheet and bake until bubbling, approximately 55-60 minutes. Remove and cool for 10 minutes before serving.
8
Serving suggestion….top with freshly whipped cream or vanilla ice cream!
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About
The classic apple crisp recipe with a ginger snap cookie crust.
Yield:
8 servings
Added:
Wednesday, October 23, 2013 - 10:08am
