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Simple, easy to make delicious dessert. Best served warm.
1/2 cup all purpose flour
1/4 cup sugar
3 tablespoons brown sugar
1 cup coarsely chopped gingersnap cookies
1/8 teaspoon Gefen Ground Ginger
3 tablespoons oil
6 large apples, peeled, halved, cored, and sliced into 1/4 inch thick slices
1 tablespoon Heaven & Earth Lemon Juice
1/3 to 1/2 cup sugar (depending on sweetness of apples)
2 tablespoons Gefen Cornstarch
Preheat oven to 350ºF. SIft together flour, sugar, brown sugar, cookie crumbs, and ginger. Stir in oil until crumbs form.
In a eight-inch round baking dish, mix apples, lemon juice, salt, and cornstarch together.
Sprinkle gingersnap cookies over fruit. Set the crumble on a foil-lined baking sheet and bake for 45 minutes, until you see juice bubbling through the crumbs.
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unclear instructions 1 the recipe says it serves 1. ??
2 do we mix the gingerbread cookie crumbs with the rest of the crumb ingredients? on top?
Hi- we will correct the serving size. Yes, mix the gingerbread cookies with the crumb topping and place it on top of the fruit.