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Gingersnap Rum Apple Crisp

Total Time

Prep: 25 min. Bake: 35 min.

Makes

8 servings

My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm, with ice cream on the side. —Nancy Heishman, Las Vegas, Nevada
Gingersnap Rum Apple Crisp Recipe photo by Taste of Home

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

  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.

Nutrition Facts

1 serving: 430 calories, 14g fat (8g saturated fat), 31mg cholesterol, 483mg sodium, 76g carbohydrate (56g sugars, 2g fiber), 3g protein.

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