Gingersnap Apple CrispPhoto Credit : Styled and Photographed by Liz Neily
9 large apples (preferably both sweet and tart varieties), peeled, cored, and cut into ½-inch slices
20 gingersnap cookies
½ cup firm-packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt
10 tablespoons cold salted butter,cut into small pieces
¾ cup rolled oats
½ cup pecan or walnut halves
Vanilla ice cream, for serving
Preheat your oven to 375 °F and set a rack to the middle position. Arrange the apples in an even layer in a 13-by-9-inch baking dish.
In a food processor, pulse the cookies, sugar, cinnamon, and salt until the mixture has a sandy texture. Add the butter, oats, and nuts and pulse until the nuts are the size of small peas and the mixture looks like wet sand.
Spread the mixture over the apples and bake until the topping is golden brown and the juices are bubbling, 50 to 60 minutes. Let cool 20 minutes, then serve warm with a scoop of vanilla ice cream.