Gingersnap cookies add sweet spice-filled flavor to this easy apple crumble.
Apple-Gingersnap Crumble
2017-06-20 14:52:08
Makes 8 servings
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 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
Instructions
- 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.
Southern Cast Iron https://southerncastiron.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!
can I make this one and a couple more in a pan
I have no skillet e.g. depicted in the recipes
Thanks
Hi Rosalee, since this recipe does not require stovetop cooking, you could use a 10-inch baking pan in place of the skillet.