GINGERSNAP APPLE CRISP WITH CREAM CHEESE AND WALNUTS
Crisps are far easier to make than pies, but just as flavorful. Macerating the apples in sugar overnight helps them keep some of their crispness in the oven and concentrates their flavor. Toasted walnuts and gooey cream cheese add an element of surprise, and an easy crust made from fall's favorite cookie will make your guests wonder why they ever bothered with pie at all.
Provided by Food Network
Categories dessert
Time 9h
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- For the crisp: Peel and core the apples. Roughly chop into 1-inch chunks and toss with the sugar in a large bowl. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch or 2-quart baking dish.
- Drain the apples from their liquid and return the apples to the bowl. Add the cinnamon, nutmeg, salt, cloves and ginger and toss well. Using a rubber spatula, mix in the walnuts, maple syrup and half the cream cheese. Spread evenly in the prepared baking dish, then dot the mixture with the remaining cream cheese.
- For the topping: Mix together the crushed gingersnaps, oats, sugar and melted butter. Spread the topping evenly across the crisp and bake until bubbly, 25 to 30 minutes. Serve hot or at room temperature with ice cream.
SAUTEED APPLES WITH GINGER SNAP CRUMBLE
Provided by Damaris Phillips
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the ginger snap crumble: Preheat the oven to 350 degrees F.
- Combine the ginger snap crumbs, flour, sugar and salt. Using your fingers, work in the pieces of butter. Large clumps will form; this is what you want. Spread onto a baking sheet and bake until golden brown, 12 to 15 minutes.
- For the sauteed apples: Meanwhile, over medium heat, melt the butter in an enameled cast-iron skillet over medium heat until golden in color, about 2 minutes. In a large bowl, combine the apples, brown sugar, ginger, lemon zest, juice and pumpkin pie spice. Toss to coat all the apples. Add the apple mix to the skillet and saute until tender, 8 to 12 minutes. Remove from the heat.
- Divide the apples and crumb topping among plates. Top with the whipped cream. Serve immediately.
APPLE GINGERSNAP CRUMBLE
Easier and homier than an apple pie, this gently spiced crumble feeds a crowd. If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 23
Steps:
- Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
- Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
- Bake for 25 minutes, stirring once halfway through, while you make the topping.
- Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
- After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
- Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
- Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM
I've been baking pumpkin pies for years and I'm always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don't scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
- Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
- For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
- For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
- Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
- Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.
APPLE GINGERSNAP PIE
Make and share this Apple Gingersnap Pie recipe from Food.com.
Provided by bartliddy
Categories Pie
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Take out pie dough until room temperature Preheat oven to 425.
- Peel, core, and slice apples, I use one of those manual applepeelercorer thingamabobs. Place apples in a bowl and pour lemon juice and turn apples. Combine brown sugar, Slenda sugar, salt, vanilla extract and gingersnaps in a very large bowl. Turn your apples into this mixture.
- Place one pie circle on bottom of a deep dish pie and form evenly for base. Pour apple ingredients to fill, then top with 2nd pie circle. and crimp edges. Make some slits through top of pie dough. Bake for about 35 minutes or until crust is golden brown. I use a ring to prevent edge crust from browning.
Nutrition Facts : Calories 617, Fat 24.7, SaturatedFat 6.1, Sodium 968.6, Carbohydrate 94.8, Fiber 5.2, Sugar 39.8, Protein 6.3
PUMPKIN APPLE BUTTER PIE WITH GINGERSNAP CRUMBLE
My Mom likes dreaming up creative spins on traditional pie recipes, and this is one of her favorite inventions. I like the crunchy topping and sweet filling; it's the perfect holiday pie... or just an every day treat!
Provided by Caitlin at Food.com
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
- In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
- Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
- Sprinkle streusel topping over pie and bake an additional 15 minutes.
- Enjoy!
Nutrition Facts : Calories 434.3, Fat 23.8, SaturatedFat 11.4, Cholesterol 113.1, Sodium 369, Carbohydrate 51.5, Fiber 2.9, Sugar 31, Protein 5.4
CRANBERRY APPLE PIE WITH SOFT GINGERSNAP CRUST
Make and share this Cranberry Apple Pie with Soft Gingersnap Crust recipe from Food.com.
Provided by MirandaLee
Categories Pie
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F.
- Place gingersnaps and margarine in food processor; process until finely ground.
- Press gingersnap mixture into 8" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.
- Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.
- Spoon apple-cranberry filling into another 8" pie plate or casserole dish.
- Sprinkle with granulated sugar.
- Bake 35 min or until tender.
- Spoon filling into gingersnap crust and serve immediately.
GINGERBREAD APPLE PIE
From Vegan With A Vengeance. Can't decide between baking an apple pie or gingerbread? Here's the perfect combination!
Provided by BB2011
Categories Pie
Time 1h5m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F.
- MAKE THE CRUST: Sift together the flour, sugar, spices, salt, and baking powder.
- Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife, or your fingertips.
- Drizzle hte molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together.
- Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
- MAKE THE FILLING: While the crust bakes, combine in a mixing bowl all the filling ingredients except the tapioca starch.
- Sprinkle the tapioca over the apple mixture and mix until the starch is dissolved.
- ASSEMBLE THE PIE: Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling.
- Cover with foil and bake for 20 more minutes.
- Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender.
- Serve warm or at room temperature.
Nutrition Facts : Calories 402.2, Fat 13.6, SaturatedFat 2.2, Sodium 338.3, Carbohydrate 70.1, Fiber 3.8, Sugar 45.8, Protein 2.9
APPLE-GINGERSNAP CRISP
From Vegetarian Times. "This warm apple dessert is so good--and comes together so fast--you'll want to make it all fall."
Provided by Engrossed
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium-high heat. Saute fresh apple slices 5 minutes, or until tender.
- Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
- Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
- Sprinkle bottom of a 2-qt. bowl with 1/2 cup crushed gingersnaps.
- Stir remaining gingersnap crumbs into the apple mixture.
- Layer apple mixture and yogurt in bowl.
- Garnish with whole gingersnaps, if desired.
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