Apple-Gingersnap Crumble

Apple-Gingersnap Crumble

Gingersnap cookies add sweet spice-filled flavor to this easy apple crumble.

Apple-Gingersnap Crumble
Makes 8 servings
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  1. 12 cups sliced Gala apples (about 6 apples)
  2. 1½ cups granulated sugar, divided
  3. 2 tablespoons fresh lemon juice
  4. 1¼ cup gingersnap cookies
  5. ⅓ cup old-fashioned oats
  6. ¼ cup firmly packed brown sugar
  7. 2 tablespoons all-purpose flour
  8. ½ teaspoon kosher salt
  9. 5 tablespoons unsalted butter, softened
  10. ½ cup walnuts, chopped
  11. ¼ cup cornstarch
  12. 1½ teaspoons ground cinnamon
  13. Vanilla ice cream, to serve
  1. Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a large bowl, stir together apples, 1 cup granulated sugar, and lemon juice. Set aside.
  3. 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.
  4. 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.
  5. Bake until fruit is hot and top is golden brown, about 50 minutes. Serve with ice cream, if desired.
Taste of the South


  1. 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!

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