Best Ginger Snap Apple Mallow Crisp Recipes

Apple-Gingersnap Crisp image

Provided by Engrossed

Categories Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter or 2 tablespoons margarine
2 tart apples, unpeeled, cored and thinly sliced
1/2 cup apple juice
1/3 cup granulated sugar
2 tablespoons fresh ginger, grated
1 teaspoon ground cinnamon
2 cups dried apple rings
1/4 cup candied ginger, finely chopped
20 gingersnaps, crushed
1 cup low-fat vanilla yogurt
whole gingersnaps, for garnish if desired

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.

Gingersnap Apple Crisp with Cream Cheese and Walnuts image

Provided by Food Network

Categories dessert

Time 9h

Yield 12 to 16 servings

Number Of Ingredients 16

8 large baking apples, such as Granny Smiths
1/3 cup sugar
Butter, for buttering baking dish
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups chopped walnuts, toasted
1/4 cup maple syrup
Two 8-ounce packages cream cheese, cut into cubes
2 cups crushed gingersnap cookies
1 cup old-fashioned rolled oats
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Ice cream, for serving

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.