If you haven’t guessed, I had some leftover ginger snaps from the Pumpkin Ginger Snap Icebox Cake.  I had to use them or I would have eaten every single one while watching every single episode of Breaking Bad last week.

Yes, I’m a little late to the game…my husband and I “binge watched” Breaking Bad last week after accidentally watching part of an episode.  And since everyone had been talking about it for a little while….like 5 years…I decided to jump on the band wagon.  I was not aware that this season finale was actually THE finale.  Of the whole show.  Like forever.

I was sad, so I made this apple crisp using ginger snaps as the “crisp” and my whole house smelled amazing.  Not at all like a meth lab.  It smelled like cinnamon and nutmeg….it’s the smell that every house currently on the market should smell like during a showing.  Because if I walked into a house that smelled like this apple crisp I would want to live there….even if it used to be a meth lab.  Well, maybe not but I think you get the point.

Ginger Snap Apple Crisp

There is not a single Yankee Candle out there that can compete with this aroma and the fact that you can’t eat a candle just takes that out of the equation completely.

So, in closing….if you haven’t watched Breaking Bad I suggest renting every single season, making this apple crisp, hunkering down on a Saturday with a spoon and digging in.  Binge watching and binge eating should always be done together.

Ginger Snap Apple Crisp

Ginger Snap Apple Crisp

Serves 8-10 (or 1….I could eat the whole thing.)

5 apples, peeled and chopped (I used a combination of Fuji and Honeycrisp)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 lemon, juice and zest

3 tablespoons light brown sugar, divided

25 Ginger Snap cookies (I used Nabisco)

1 stick unsalted butter (I use Land O Lakes)

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!

Ginger Snap Apple Crisp