My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm, with ice cream on the side. —Nancy Heishman, Las Vegas, Nevada
Gingersnap Rum Apple Crisp
Ingredients
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2-1/4 teaspoons ground cinnamon
- 1-1/4 teaspoons ground allspice
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 6 cups thinly sliced peeled tart apples (about 6 medium)
- 6 caramels
- 1/3 cup rum or orange juice
- topping:
- 3/4 cup crushed gingersnap cookies (about 15 cookies)
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold butter, cubed
- Vanilla ice cream
Directions
- Preheat oven to 375°. In a large bowl, mix the first six ingredients. Add apples; toss to coat. In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour over apple mixture; toss to coat. Transfer to a greased 8-in. square baking dish.
- For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly. Serve warm with vanilla ice cream.
Loading Popular in the Community
Loading Reviews
