Gingersnap cookies make a spicy addition to this popular fruit dessert recipe.




  • Heat oven to 375°. Coat 2-1/2-quart baking dish with nonstick cooking spray.

  • In large bowl, combine apples, dried cranberries, lemon juice, brown sugar and cornstarch. Toss to combine and spoon into prepared dish.

  • In medium-size bowl, stir together cookie crumbs and oats. Mix in softened butter until mixture is crumbly. Sprinkle evenly over the apple mixture. Cover with aluminum foil.

  • Bake at 375° for 30 minutes. Remove foil and bake 30 minutes more, until apples are tender. Allow to cool 15 minutes before serving.

Nutrition Facts

175 calories; 5 g total fat; 8 mg cholesterol; 37 mg sodium. 33 g carbohydrates; 1 g protein;