Go Back
–+ servings
Gingersnap Cookie Apple Crisp 1

Gingersnap Cookie Apple Crisp

This Gingersnap Cookie Apple Crisp breaks all the rules of traditional apple crisp recipes by replacing the standard oat topping with spicy, crunchy gingersnap cookies for a flavor combination that's simply irresistible. The warming spices in the gingersnap cookies complement the natural sweetness of seasonal apples, creating a dessert that's both nostalgic and innovative.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 285 kcal

Equipment

  • 9x9 inch baking dish or 10-inch cast iron skillet
  • Food Processor or Rolling Pin

Ingredients
  

Apple Filling

  • 6 medium apples preferably a mix of Honeycrisp and Granny Smith
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Gingersnap Cookie Topping

  • 2 cups gingersnap cookies crushed (approximately 25-30 cookies)
  • 1/2 cup butter melted
  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans optional
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or a 10-inch cast-iron skillet.
  • Core, peel, and slice the apples into approximately 1/4-inch thick slices. Pro tip: Leave the peels on half the apples for added texture and fiber.
  • In a large bowl, gently toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until evenly coated.
  • Arrange the seasoned apple mixture in your prepared baking dish, spreading it evenly to ensure consistent baking.
  • Place gingersnap cookies in a food processor and pulse until coarsely crushed (or place them in a sealed bag and crush with a rolling pin for a more rustic texture).
  • In a medium bowl, combine the crushed gingersnap cookies, melted butter, brown sugar, chopped pecans (if using), and salt. The mixture should resemble wet sand that clumps together when pressed.
  • Sprinkle the gingersnap cookie mixture evenly over the apples, covering the entire surface. Gently press down without compacting too much.
  • Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.

Notes

For a gluten-free version, use gluten-free gingersnap cookies and a 1:1 gluten-free flour blend.
For lower sugar, reduce sugars by half and add 1/4 teaspoon of cinnamon to enhance perceived sweetness.
For vegan version, replace butter with coconut oil or vegan butter alternative.
For the best texture recovery when reheating, use a 350°F oven for 15-20 minutes rather than microwaving.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 2gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 210mgFiber: 3gSugar: 25g
Keyword Apple Crisp, Gingersnap Cookies, Fall Dessert, Apple Dessert
Tried this recipe?Let us know how it was!