Best 11 Snappy Ginger Apple Crisp Recipes

GINGER SNAP APPLE CRISP

Steps:

• Preheat oven to 375 degrees.
• Grease a shallow 2-quart baking dish with butter or cooking spray.
• In a large bowl, combine the cinnamon, nutmeg, lemon juice, zest and 1 tablespoon of brown sugar. Stir to coat the apples thoroughly. Set aside.
• In a food processor or blender, add the cookies and pulse until crumbly.
• Pour the cookies into a bowl with the remaining brown sugar and butter. Using a pastry blender or your hands combine the mixture until clumps start to form, about the size of peas.
• Transfer the apples to the baking dish and sprinkle the cookie mixture over top.
• Place the baking dish on a baking sheet and bake until bubbling, approximately 55-60 minutes. Remove and cool for 10 minutes before serving.
• Serving suggestion....top with freshly whipped cream or vanilla ice cream!

GINGERSNAP APPLE CRISP WITH CREAM CHEESE AND WALNUTS

Steps:

• For the crisp: Peel and core the apples. Roughly chop into 1-inch chunks and toss with the sugar in a large bowl. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch or 2-quart baking dish.
• Drain the apples from their liquid and return the apples to the bowl. Add the cinnamon, nutmeg, salt, cloves and ginger and toss well. Using a rubber spatula, mix in the walnuts, maple syrup and half the cream cheese. Spread evenly in the prepared baking dish, then dot the mixture with the remaining cream cheese.
• For the topping: Mix together the crushed gingersnaps, oats, sugar and melted butter. Spread the topping evenly across the crisp and bake until bubbly, 25 to 30 minutes. Serve hot or at room temperature with ice cream.

SNAPPY GINGER APPLE CRISP RECIPE - (4.2/5)

Steps:

• Topping: Combine flour, sugars and cinnamon in large bowl (or food processor bowl). Cut in butter cubes until mixture forms large clumps. (In food processor pulse 8-10 times) Stir in Oatmeal and set aside Filling: Preheat oven to 375 degrees In a small bowl combine sugar, cinnamon, red pepper, and cornstarch; set aside. Combine apply slices and chopped ginger root Stir in sugar/cornstarch mixture Spread apple mixture in a 9 inch square baking pan Sprinkle topping evenly over the apples Bake for 45 minutes or until apples are bubbly and the topping is golden brown.

GINGERED APPLE-BERRY CRISP

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, combine all topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly.
• In large bowl, mix all fruit mixture ingredients; pour into baking dish. Sprinkle topping evenly over fruit.
• Bake 35 to 40 minutes or until fruit mixture is bubbly and topping is golden brown. If necessary, cover with foil during last 15 to 20 minutes of baking to prevent excessive browning.

GINGERSNAP RUM APPLE CRISP

Steps:

• 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.

CRISPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

APPLE-GINGERSNAP CRISP

Steps:

• Heat butter in a skillet over medium-high heat. Saute fresh apple slices 5 minutes, or until tender.
• Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
• Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
• Sprinkle bottom of a 2-qt. bowl with 1/2 cup crushed gingersnaps.
• Stir remaining gingersnap crumbs into the apple mixture.
• Layer apple mixture and yogurt in bowl.
• Garnish with whole gingersnaps, if desired.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

GINGER APPLE-PEAR CRISP

Steps:

• Preheat oven to 375°. In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish., In another bowl, mix the first 6 topping ingredients; cut in butter until crumbly. Sprinkle over fruit., Bake until golden brown and fruit is tender, 40-45 minutes. Serve warm.

APPLE CRISP WITH FRESH GINGER

Steps:

• Peel, quarter and core apples and slice each into sixteenths.
• Mix slices with lemon juice, zest and grated ginger.
• Cut butter into small bits and mix with flour, sugar and cinnamon until mixture resembles coarse crumbs.
• Place apples in bottom of 4 buttered baking dishes (1 1/2- to 2-cup capacity) and sprinkle butter mixture over top.
• Bake at 350 degrees for 35 to 40 minutes, or until apples are cooked but still hold their shape.
• Serve with clotted cream or heavy cream alongside.

GINGER SNAP-APPLE MALLOW CRISP

Steps:

• Preheat oven to 350°F. Place apples in greased 8-inch square baking pan. Top with marshmallows; set aside.
• Mix gingersnap crumbs, pecans and butter in medium bowl until mixture resembles coarse crumbs. Sprinkle evenly over marshmallow layer.
• Bake 20 to 25 minutes or until apples are tender, covering loosely with foil after 10 minutes to prevent overbrowning, if necessary.