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