Ingredients for Spicy Autumn Crisp
- Gingersnap Cookies
- Granulated Sugar
- Light Brown Sugar
- All Purpose Flour
- 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
- Granny Smith Apples
- Bartlett Pears
- Pitted Dates
- Molasses
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
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How to Make Spicy Autumn Crisp
- Preheat oven to 375°F (190°C).
- Prepare the topping: Place gingersnap cookies in a food processor and pulse 10 times, or until you have 1/2 cup of coarse crumbs.
- In a medium bowl, combine the cookie crumbs, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 cup all-purpose flour.
- Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Prepare the filling: In a large bowl, combine the sliced apples, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, 1/4 cup apple cider, 2 tablespoons lemon juice, and 1/4 cup granulated sugar.
- Toss the apple mixture gently to coat evenly.
- Pour the apple mixture into an 8-inch square baking dish or a 1 1/2-quart casserole dish.
- Sprinkle the crumble topping evenly over the apple filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
142g
Fat
17g
Carbs
16g
