Apple Gingersnap Crisp Recipes

GINGERSNAP RUM APPLE CRISP

Steps:

• 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.

APPLE-GINGERSNAP CRISP

Steps:

• Heat butter in a skillet over medium-high heat. Saute fresh apple slices 5 minutes, or until tender.
• Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
• Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
• Sprinkle bottom of a 2-qt. bowl with 1/2 cup crushed gingersnaps.
• Stir remaining gingersnap crumbs into the apple mixture.
• Layer apple mixture and yogurt in bowl.
• Garnish with whole gingersnaps, if desired.

GINGERSNAP APPLE CRISP

Steps:

• In a bowl, combine all ingredients except the butter/margarine. Make sure they are well blended. Cut in the butter and molasses until the mixture is crumbly. If the butter is too soft, the mixture will be mushy and won't crumble. Be careful it is NOT TOO SOFT. Crumble the crumb mixture on top of the apples. Bake in oven 350° for 45min.

GINGERSNAP APPLE CRISP WITH CREAM CHEESE AND WALNUTS

Steps:

• For the crisp: Peel and core the apples. Roughly chop into 1-inch chunks and toss with the sugar in a large bowl. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch or 2-quart baking dish.
• Drain the apples from their liquid and return the apples to the bowl. Add the cinnamon, nutmeg, salt, cloves and ginger and toss well. Using a rubber spatula, mix in the walnuts, maple syrup and half the cream cheese. Spread evenly in the prepared baking dish, then dot the mixture with the remaining cream cheese.
• For the topping: Mix together the crushed gingersnaps, oats, sugar and melted butter. Spread the topping evenly across the crisp and bake until bubbly, 25 to 30 minutes. Serve hot or at room temperature with ice cream.

APPLE CRISP WITH FRESH GINGER

Steps:

• Peel, quarter and core apples and slice each into sixteenths.
• Mix slices with lemon juice, zest and grated ginger.
• Cut butter into small bits and mix with flour, sugar and cinnamon until mixture resembles coarse crumbs.
• Place apples in bottom of 4 buttered baking dishes (1 1/2- to 2-cup capacity) and sprinkle butter mixture over top.
• Bake at 350 degrees for 35 to 40 minutes, or until apples are cooked but still hold their shape.
• Serve with clotted cream or heavy cream alongside.

CRISPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

GINGER APPLE-PEAR CRISP

Steps:

• Preheat oven to 375°. In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish., In another bowl, mix the first 6 topping ingredients; cut in butter until crumbly. Sprinkle over fruit., Bake until golden brown and fruit is tender, 40-45 minutes. Serve warm.

APPLE GINGERSNAP CRUMBLE

Steps:

• Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
• Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
• Bake for 25 minutes, stirring once halfway through, while you make the topping.
• Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
• After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
• Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
• Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.

GINGER SNAP-APPLE MALLOW CRISP

Steps:

• Preheat oven to 350°F. Place apples in greased 8-inch square baking pan. Top with marshmallows; set aside.
• Mix gingersnap crumbs, pecans and butter in medium bowl until mixture resembles coarse crumbs. Sprinkle evenly over marshmallow layer.
• Bake 20 to 25 minutes or until apples are tender, covering loosely with foil after 10 minutes to prevent overbrowning, if necessary.

GINGERED APPLE-BERRY CRISP

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, combine all topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly.
• In large bowl, mix all fruit mixture ingredients; pour into baking dish. Sprinkle topping evenly over fruit.
• Bake 35 to 40 minutes or until fruit mixture is bubbly and topping is golden brown. If necessary, cover with foil during last 15 to 20 minutes of baking to prevent excessive browning.