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Gingersnap Cranberry Apple Crisp

Sweet and gooey apple filling, tart cranberries, topped with a buttery, crunchy, spicy gingersnap cookie crisp!
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 5 Fuji apples peeled, sliced about 1/4-inch slices
  • 1/2 c. dried cranberries
  • 2 tbsp. lemon juice
  • 1/3 c. packed brown sugar
  • 2 tbsp. cornstarch
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 2 c. coarse gingersnap cookie crumbs
  • 1/2 c. old-fashioned oats
  • 6 tbsp. butter softened
  • vanilla ice cream for topping

Instructions

  • In a large bowl, combine apple slices, dried cranberries, lemon juice, brown sugar, cornstarch, cinnamon, and ginger, tossing to combine.
  • Spread evenly into a greased 2-quart baking dish.
  • In a small bowl, combine gingersnap crumbs, oats, and butter, mixing until crumbly.
  • Sprinkle the gingersnap crumb mixture evenly over top of the apples.
  • Cover with foil. Bake at 375 for 30 minutes.
  • Remove foil, and bake an additional 20-30 minutes, or until apples are soft.
  • Serve warm with vanilla ice cream.