Snappy Ginger Apple Crisp Recipe 425

APPLE GINGER CRISP

Steps:

• Preheat oven to 350.
• Place apples in a bowl and toss with 2 tablespoons brown sugar, cinnamon, lemon juice, candied ginger and 1 tablespoon flour.
• Place the apples in a shallow casserole dish or pie plate.
• In a small bowl, combine 1/3 cup of flour, oats, 1/3 cup of brown sugar, butter and a pinch of salt. Using your fingers, work the butter into the mixture until it forms coarse crumbs.
• Sprinkle the topping on top of the apples and bake for 50-60 minutes or until golden and bubbling.
• Let rest for 10 minutes before serving.

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.

SNAPPY GINGER APPLE CRISP RECIPE - (4.2/5)

Steps:

• Topping: Combine flour, sugars and cinnamon in large bowl (or food processor bowl). Cut in butter cubes until mixture forms large clumps. (In food processor pulse 8-10 times) Stir in Oatmeal and set aside Filling: Preheat oven to 375 degrees In a small bowl combine sugar, cinnamon, red pepper, and cornstarch; set aside. Combine apply slices and chopped ginger root Stir in sugar/cornstarch mixture Spread apple mixture in a 9 inch square baking pan Sprinkle topping evenly over the apples Bake for 45 minutes or until apples are bubbly and the topping is golden brown.

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.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

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.

SNAPPY APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Thaw crust as directed on package.
• Place each crust on a foil-lined baking sheet. (I use the nonstick aluminum foil).
• Combine the apples, 3/4 cup granulated sugar, cornstarch, cinnamon, nutmeg, ginger and allspice in large bowl.
• Mix until well combined.
• Spoon 1/2 of the apple mixture on each pie crust up to 2 inches of edges.
• Fold 2-inch edge of crust over apples, pleating or folding crust as needed.
• Combine 1 t sugar and 1 t cinnamon.
• Brush crust with half-and-half.
• Sprinkle edges of crust evenly with the cinnamon-sugar mixture.
• Note: Those new cinnamon-sugar grinders, made by McCormick, work great for sprinkling sugar on the pie crust edges.
• Bake each pie for 20 minutes or until appels are tender.
• Cover crust with foil to avoid excessive browning of crust.
• Cool slightly before serving.

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.

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.

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.