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Nov
05

Gingersnap Rum Apple Crisp

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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

Ingredients:

  • 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)

Topping

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

Directions:

  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!

Enjoy!

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Categories : Drinks and Desserts

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