Ginger apple cobbler

Yield: 6 Servings

Measure Ingredient
3½ pounds McIntosh apples, peeled, cor
2 teaspoons Powdered ginger
1 tablespoon Cornstarch
1 x Juice of 1 lemon
2 tablespoons Brandy, bourbon or scotch
3 tablespoons Butter
2 tablespoons Chopped candied ginger
1 cup Sugar
1 teaspoon Vanilla
1 cup Raisins
24 eaches Gingersnap cookies

Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 Tbs butter, add apples with lemon juice, tossing well. Stir in powdered ginger and ¾ cp of the sugar. Cook until apples start to release their moisture.

In a small bowl, dissolve the cornstarch in the liquor. Add it to the simmering apples and stir for 1 minute. Stir in candied ginger, vailla & raisins.

Grease a 9-inch casserole with remaining butter & dust with half the remaining sugar. Line the casserole with enough of the gingersnaps to make a single layer on the bottom & up the sides. fill with apples mixture and smooth on top. Arrange remaining cookies on top & sprinkle with remaining sugar.

Bake at 450 for 20 minutes, until apples are bubbling & sugar has partially melted. Cool for 10 minutes before serving.

Similar recipes