Gingersnap cookies add sweet spice-filled flavor to this easy apple crumble.
Makes 8 servings
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- 12 cups sliced Gala apples (about 6 apples)
- 1½ cups granulated sugar, divided
- 2 tablespoons fresh lemon juice
- 1¼ cup gingersnap cookies
- ⅓ cup old-fashioned oats
- ¼ cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter, softened
- ½ cup walnuts, chopped
- ¼ cup cornstarch
- 1½ teaspoons ground cinnamon
- Vanilla ice cream, to serve
- Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
- In a large bowl, stir together apples, 1 cup granulated sugar, and lemon juice. Set aside.
- In the work bowl of a food processor, pulse cookies until finely ground. In a medium bowl, stir together ½ cup cookie crumbs, oats, brown sugar, flour, and salt. Stir in butter and walnuts until mixture is crumbly. Set aside.
- Strain apple mixture; discard excess liquid. Stir in cornstarch, cinnamon, and remaining ½ cup granulated sugar. Pour into prepared pan, and top with cookie mixture.
- Bake until fruit is hot and top is golden brown, about 50 minutes. Serve with ice cream, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
your ingredient list calls for 1 1/4 cups of gingersnap cookies,
BUT in the recipe only add 1/2 cup of the pulse cookies.
Where do you add the remaining 3/4 cups?????
Hi Judy! After you pulse the gingersnap cookies, they should be reduced to about a 1/2 cup. If you have extra, you can always save them for a gingersnap pumpkin cheesecake or pie crust! Sorry for the confusion!
I don’t want to use a cast iron skillet. Alternative?
You can use a 10-inch baking dish for this!