Gingersnap Bacon Apple Crisp
‘Tis the season for baking delicious desserts like this Gingersnap Bacon Apple Crisp. This recipe adds a creative twist to a classic apple crisp recipe. Gingersnap cookies add delicious flavor and texture. This fun recipe is guaranteed to delight your party guests or family members. Serve it warm with a generous scoop or two of your favorite ice cream.
Apple Crisp Filling:
4 Granny Smith apples
1/4 cup granulated sugar
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 tablespoon lemon juice
6-8 slices cooked, chopped bacon
3/4 cup flour
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
1 cup finely ground Gingersnap cookies
7 tablespoons cup cold unsalted butter, diced
1 tablespoon cold bacon grease
Preheat the oven to 350 degrees. Butter a medium sized baking dish.
Cook the bacon, then drain the grease and refrigerate for later use. You can chop the bacon however you like. I chopped mine in small chunks, but you can use larger pieces if you’d like to.
In a small bowl, add the sugar and spices, mixing well to combine. Peel, core, and cut the apples into wedges. I like mine thin, but some like their wedges thick. Either is fine. In a large bowl, combine the apple slices, lemon juice, and the sugar mixture. Make sure to evenly coat all of the apples. Toss in the chopped bacon, then pour the apple mixture into the buttered dish.
In a medium bowl, combine flour, sugar, brown sugar, salt, and gingersnap cookies. Blend in the cold butter until crumbly and the butter is the size of peas. You can do this with an electric mixer or a food processor if you don’t want to do it by hand. Lastly, gently fold in the bacon grease. Sprinkle the mixture over the apples until they are evenly covered.
Place the crisp on a sheet pan and take for about 40 minutes to an hour until the top is brown and the apple are bubbly. Serve warm. Goes great with a scoop of ice cream and a drizzle of maple syrup.