This dessert combines raspberries with apples in a full-bodied brandy sauce and is covered with a crispy gingersnap topping. It’s so good you may never need to make another pie or crumble again!
Course Dessert
Servings 9
Author Kim Varner
Ingredients
12ouncesfrozen red raspberriesunthawed
4cupsapples coredpeeled and chopped
1cupplus 3 tablespoons flour
1and 1/2 cups sugar
1teaspooncinnamon
3tablespoonsbrandymay substitute apple juice
8tablespoonsunsalted butterroom temperature
1cupgingersnaps finely crushed
Instructions
Preheat oven to 375 degrees.
Make the Raspberry-Apple Mixture: In a large mixing bowl combine frozen raspberries, apple slices, 3 tablespoons flour, 1/2 cup sugar, cinnamon and brandy (or apple juice if using). Stir until well-blended. Spread raspberry-apple mixture into a 9 x 9 inch pan.
Make the topping: In a medium bowl combine butter, 1 cup sugar, 1 cup flour and crushed gingersnaps. Using a pastry blender or a fork blend mixture until crumbly. Press gingersnap topping over top of raspberry-apples so that the topping fully covers.
Bake uncovered for 45 minutes. Cool for 15 minutes.
Serve warm in individual bowls. May be garnished with whipped cream.