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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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If a smaller amount is desired, divide recipe in half and bake in a loaf pan as directed. This came from Canola Info. I have not tried this, just posting for safe keeping. Ingredients:
8 medium apples, unpeeled and chopped in cubes 3/4-inch (suggested 6 mcintosh, jonathan or gala and 2 granny smith) |
1/3 cup raisins |
3 tablespoons packed dark brown sugar, divided |
1 teaspoon vanilla extract |
1 tablespoon cornstarch |
12 gingersnap cookies |
1 tablespoon canola oil |
1/2 teaspoon ground cinnamon |
2 tablespoons maple syrup or 2 tablespoons honey |
Directions:
1. Preheat oven to 350.
2. In a medium mixing bowl, combine apples, raisins, 2 tablespoons brown sugar, vanilla extract and cornstarch, toss gently, yet throughly until cornstarch is dissolved. Place in a 11x7-inch baking dish and set aside.
3. Place gingersnaps in small plastic resealable bag. Using the back of a spoon or meat mallet, crush cookies to a coarse texture. Place in a small mixing bowl and add remaining ingredients, except syrup. Stir to blend thoroughly and sprinkle evenly over fruit.
4. Bake, uncovered, 45 minutes or until fruit is bubbly. Remove from heat, drizzle syrup evenly over all and let stand 10 minutes to absorb flavors. Store cooled leftovers covered with plastic wrap in refrigerator up to 2 days.
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