Spicy Autumn Crisp

Tart apple contrasts with the sweet, deep flavors of spices and molasses. Try it with vanilla frozen yogurt.

Yield: 9 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 25%
  • Fat: 6.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.3g
  • Carbohydrate: 47.9g
  • Fiber: 2.7g
  • Cholesterol: 17mg
  • Iron: 1.4mg
  • Sodium: 69mg
  • Calcium: 54mg

Ingredients

  • Topping:
  • 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
  • Filling:
  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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