Gingersnap Rum Apple Crisp Recipe

Gingersnap Rum Apple Crisp Recipe
Gingersnap Rum Apple Crisp Recipe photo by Taste of Home
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Gingersnap Rum Apple Crisp Recipe

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My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm with vanilla ice cream. —Nancy Heishman, Las Vegas, NV
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 3/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 2-1/4 teaspoons ground cinnamon
  • 1-1/4 teaspoons ground 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 orange juice
  • TOPPING:
  • 3/4 cup crushed gingersnap cookies (about 15 cookies)
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • Vanilla ice cream

Directions

Preheat oven to 375°. In a large bowl, mix the first six ingredients. Add apples; toss to coat. In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour over apple mixture; toss to coat. Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly. Serve warm with vanilla ice cream. Yield: 8 servings.
Originally published as Gingersnap Rum Apple Crisp in Taste of Home November 2015, p74

Nutritional Facts

1 serving (calculated without ice cream): 430 calories, 14g fat (8g saturated fat), 31mg cholesterol, 483mg sodium, 76g carbohydrate (56g sugars, 2g fiber), 3g protein.

  • 3/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 2-1/4 teaspoons ground cinnamon
  • 1-1/4 teaspoons ground 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 orange juice
  • TOPPING:
  • 3/4 cup crushed gingersnap cookies (about 15 cookies)
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • Vanilla ice cream
  1. Preheat oven to 375°. In a large bowl, mix the first six ingredients. Add apples; toss to coat. In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour over apple mixture; toss to coat. Transfer to a greased 8-in. square baking dish.
  2. For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly. Serve warm with vanilla ice cream. Yield: 8 servings.
Originally published as Gingersnap Rum Apple Crisp in Taste of Home November 2015, p74

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