Spicy Autumn Crisp

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.