Gingersnap Apple Crisp
Gingersnap Apple Crisp is the perfect dessert for Thanksgiving! Warm spiced apple filling is cooked under a crunchy, buttery gingersnap cookie topping. Plate it with some sweet vanilla ice cream or fluffy whipped cream to really make every serving pretty perfect!
Gingersnap Apple Crisp
My whole life, I’ve been the biggest gingersnap fanatic I know. Can I eat a whole box of store-bought gingersnap cookies by myself? Yes, yes I can! While I feel like gingersnap cookies are delicious all year long, there’s something really scrumptious about them around the fall and winter seasons. I think the way they’re so perfectly spiced just makes them so warm and cozy!
One thing you should know about baking this Ginger snap Apple Crisp is that your whole kitchen (and possibly entire house) will smell better than any candle! The buttery cookies and spiced apple filling create quite the intoxicating aroma when being baked. Don’t be too surprised when your kids, spouse, or roommates approach you with the timeless question, “what’s in the oven?”
This easy to make Gingersnap Apple Crisp has been served in my house for many, many years and isn’t going anywhere soon. While it is a great Thanksgiving dessert, I also make it all throughout the fall and winter seasons at random times… Pretty much whenever the craving strikes! Once you see how simple this tried and true dessert recipe is, you may just find yourself making it pretty often as well.
How to Make Gingersnap Apple Crisp
This fall favorite dessert is so wonderfully easy to make! Just because it’s homemade doesn’t mean it has to be a hassle.
- Make the apple filling. Peel and slice your apples before placing them in a mixing bowl. Measure all of the ingredients for the filling, then toss them all together with the apples until evenly coated. Transfer the apples to your casserole pan.
- Make the crumb topping. Combine all of the crumb topping ingredients with melted butter until combined.
- Assemble and bake. Top the apples with the crumb topping, then bake at 350°F for 35-45 minutes.
- Serve. You can toss some nuts on the crumb topping as it cools if you’d like. After about 10 minutes of cool time, serve this crisp with some whipped cream or ice cream, and enjoy!
What kind of apples should I use?
I like to use a mix of Granny Smith, Gala, and Red Delicious apples! They’re all fairly sweet, but all lend slightly different flavors to the crisp that compliment each other perfectly.
Is this recipe gluten free?
Both the apple filling and crumb topping call for all-purpose flour, so this recipe is not gluten-free. However, you can always swap that all-purpose flour for gluten-free flour if you need to! You’ll need to find gluten-free gingersnap cookies as well.
How long will Gingersnap Apple Crisp stay fresh?
In an airtight container in the fridge, any leftovers of this dessert that you have will stay fresh for up to 4 days. Feel free to reheat it in the microwave or right back in the oven until warmed through.
Do you love gingersnap cookies? Check out these scrumptious recipes!
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Get the Recipe: Gingersnap Apple Crisp Recipe
Ingredients
Apple Filling:
- 5 cups of sliced apples, mix of Granny Smith, Gala and Delicious
- ¼ cup AP flour
- ½ cup granulated sugar
- 1 TBSP ground cinnamon
- 1/8 tsp ground nutmeg
Crumb Topping
- ½ cup brown sugar
- ¼ cup AP flour
- 1 cup crushed ginger snaps = 20 Cookies
- ¼ cup whole oats
- ¼ cup chopped pecans or walnuts
- ½ cup butter, melted
Garnish
- ¼ chopped pecans or walnuts
- Whipped cream
- Vanilla Ice Cream
Equipment
- 1 baking dish
Instructions
- Preheat the oven to 350 degrees.
- Peel and slice all the apples and add them to a medium size mixing bowl.
- Add the dry ingredients to the apples and mix together using a wooden spoon.
- Place the apples in a casserole pan and set aside.
Crumb Topping:
- In a small mixing bowl, add all the dry crumb topping ingredients together using a fork. Then add in the melted butter, continue to mix until completely combined.
- Spread this topping on the baking dish filled with apples.
- Bake for 35-45 minutes, until golden brown on top.
- Optional garnish is to add some more nuts (pecans or walnuts) after it comes out of the oven.
- Allow to cool for about 10 minutes, and serve with fresh whipped cream or vanilla ice cream.
4 Comments on “Gingersnap Apple Crisp”
I should have left the apples in longer. I turned off the oven at 35 minutes and left them in for another 10 minutes. I loved the gingerbread crumb crust. I will make it again.
Thank you, Susan! Some apples take a little longer to cook than other varieties. I’m happy you enjoyed it anyway!
Delicious. A great way to use up gingersnap cookies that are too hard! My family loved this!
Yay! I’m so glad you liked it!