Gingersnap Apple Crisp

Gingersnap cookies make a spicy addition to this popular fruit dessert recipe.

Gingersnap Apple Crisp
Servings: 8 Prep 20 mins Bake 375°F 1 hr


  • 4 Fuji apples, peeled, cored and cut into 1/4-inch-thick slices (about 5 cups)
  • 1/3 cup sweetened dried cranberries
  • 2 tablespoons lemon juice
  • 2 tablespoons light-brown sugar
  • 2 tablespoons cornstarch
  • 12 gingersnap cookies, coarsely chopped
  • 1/3 cup quick-cook oats
  • 2 tablespoons unsalted butter, softened

Make It

1. Heat oven to 375 degrees . Coat 2-1/2-quart baking dish with nonstick cooking spray.

2. In large bowl, combine apples, dried cranberries, lemon juice, brown sugar and cornstarch. Toss to combine and spoon into prepared dish.

3. In medium-size bowl, stir together cookie crumbs and oats. Mix in softened butter until mixture is crumbly. Sprinkle evenly over the apple mixture. Cover with aluminum foil.

4. Bake at 375 degrees for 30 minutes. Remove foil and bake 30 minutes more, until apples are tender. Allow to cool 15 minutes before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 175, Fat, total (g): 5, chol. (mg): 8, sat. fat (g): 2, carb. (g): 33, fiber (g): 2, pro. (g): 1, sodium (mg): 37, Percent Daily Values are based on a 2,000 calorie diet.