Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Gingersnap Rum Apple Crisp


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Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

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I just love this with a big scoop of vanilla ice cream.  Now that Blue Bell is back, it’s time to give this one a whirl!

Gingersnap Rum Apple Crisp     Gingersnap Apple Crisp


  • 3/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 2 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons allspice
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 6 cups thinly sliced peeled tart apples (about 6 medium)
  • 6 caramels
  • 1/3 cup rum (or substitute orange juice)


  • 3/4 cup crushed gingersnap cookies
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cold butter, cubed


  1. Preheat oven to 375º F.
  2. In a large bowl, mix the first six ingredients; Add the apples and toss to coat.
  3. In a small saucepan, combine the caramels and rum.  Cook and stir over medium-low heat until caramels are melted.  Pour over the apple mixture; toss to coat.  Transfer to a greased 8 inch square baking dish.
  4. For the topping, in a bowl, mix the crushed cookies, brown sugar and flour.  Cut in the butter until crumbly.  Sprinkle of the apple filling.  Bake 35-40 minutes or until the apples are tender. (Cover with foil if the top browns too quickly)
  5. Serve warm with vanilla ice cream.  Yum!


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Categories : Drinks and Desserts

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