Spicy Autumn Crisp

Submitted by Mimi Bobeck

• Ready In: 1hr
• Ingredients: 13
• Serves: 9

ingredients

• Topping

• 9 gingersnap cookies
• 1⁄4 cup granulated sugar
• 1⁄4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1⁄4 cup chilled butter or 1/4 cup margarine, cut into small pieces

• Filling

• 3 1⁄2 cups chopped peeled granny smith apples (about 1 1/2 lbs)
• 3 1⁄2 cups coarsely chopped peeled bartlett pears (about 1 1/2 lbs)
• 1⁄2 cup chopped pitted dates or 1/2 cup golden raisin
• 1⁄4 cup molasses
• 3⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves

directions

1. Preheat oven to 375 degrees.
2. To prepare topping; place cookies in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Combine cookie crumbs, sugars, and flour in a medium bowl; cut in the butter with a pastry blender or 2 knives until mixture is crumbly.
4. To prepare filling, combine apple and remaining ingredients in a large bowl; toss well.
5. Spoon apple mixture into an 8 inch square baking dish or a 1 1/2 quart casserole.
6. Sprinkle with topping.
7. Bake at 375 degree for 45 minutes or until bubbly.

Reviews

[Barb G.]

Oh My Gosh, Mimi, this is so yummy. We loved the flavors of the gingersnaps, Molasses and all the spices. what a good combination. Used golden Raisins, will try it next time with dates. The recipe is a keeper.

 

[lesleyb]

you did good