Gingersnap Rum Apple Crisp Recipe

By carol gorman

Ingredients

• TOPPING:
• 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
• 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

Preparation

Step 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.

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.