Spicy Autumn Crisp

Spicy Autumn CrispRecipe
Randy Mayor
Tart apple contrasts with the sweet, deep flavors of spices and molasses. Try it with vanilla frozen yogurt.


9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 25 %
Fat 6.9 g
Satfat 3.6 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 1.3 g
Carbohydrate 47.9 g
Fiber 2.7 g
Cholesterol 17 mg
Iron 1.4 mg
Sodium 69 mg
Calcium 54 mg


9 gingersnap cookies (such as Nabisco)
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup chilled butter or stick margarine, cut into small pieces
3 1/2 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)
3 1/2 cups coarsely chopped peeled Bartlett pear (about 1 1/2 pounds)
1/2 cup chopped pitted dates or golden raisins
1/4 cup molasses
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves


Preheat oven to 375°.

To prepare topping, place cookies in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine cookie crumbs, sugars, and flour in a medium bowl; cut in the butter with a pastry blender or 2 knives until mixture is crumbly.

To prepare filling, combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or a 1 1/2-quart casserole. Sprinkle with topping. Bake at 375° for 45 minutes or until bubbly.