Gingersnap Apple Crisp
This gingersnap apple crisp resembles the classic oat-topped dish, but it’s shot through with warm spices from the cookies, which you blitz in a food processor.
Gingersnap Apple Crisp
Photo Credit : Styled and Photographed by Liz NeilyYield:
8 servingsIngredients
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
Instructions
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.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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