as I ponder holiday baking ~
I realized that "Holiday Baking" is not just for winter holidays. . .
Today is National Ginger Snap Day; and I simply couldn't resist doing a pinch of research and a dash of internet exploring to see what would be perfect for Independence Day celebrating. It had to be American as apple pie with the snap of a firecracker and super yummy, too.
Here's what I found and it just so happens to go perfectly with one of my mom's favorite cookies, the ginger-snap!
Click the image for a printable PDF.
by Taste of the South
12 cups sliced Gala apples (about 6 apples)
1½ cups granulated sugar, divided
2 tablespoons fresh lemon juice
1¼ cup gingersnap cookies
⅓ cup old-fashioned oats
¼ cup firmly packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon kosher salt
5 tablespoons unsalted butter, softened
½ cup walnuts, chopped
¼ cup cornstarch
1½ teaspoons ground cinnamon
Vanilla ice cream, to serve
Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
In a large bowl, stir together apples, 1 cup granulated sugar, and lemon juice. Set aside.
In the work bowl of a food processor, pulse cookies until finely ground. In a medium bowl, stir together ½ cup cookie crumbs, oats, brown sugar, flour, and salt. Stir in butter and walnuts until mixture is crumbly. Set aside.
Strain apple mixture; discard excess liquid. Stir in cornstarch, cinnamon, and remaining ½ cup granulated sugar. Pour into prepared pan, and top with cookie mixture.
Bake until fruit is hot and top is golden brown, about 50 minutes. Serve with ice cream, if desired.
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