Gingersnap Cranberry Apple Crisp

• Vegetarian

• Produce

  • 1/2 cup Cranberries, dried
  • 5 Fuji apples, peeled, sliced about 1/4-inch slices
  • 1/4 tsp Ginger

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1/2 cup Oats, old fashioned

• Baking & Spices

  • 1/3 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 2 tbsp Cornstarch

• Snacks

  • 2 cup Gingersnap cookie crumbs, coarse

• Dairy

  • 6 tbsp Butter

• Frozen

  • 1 Vanilla ice cream

Found on thegoldlininggirl.com

Description

Ingredients

• 5 Fuji apples, peeled, sliced about ¼-inch slices
• ½ c. dried cranberries
• 2 tbsp. lemon juice
• ⅓ c. packed brown sugar
• 2 tbsp. cornstarch
• 1 tsp. cinnamon
• ¼ tsp. ginger
• 2 c. coarse gingersnap cookie crumbs
• ½ c. old-fashioned oats
• 6 tbsp. butter, softened
• vanilla ice cream, for topping

Directions

• 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.