Ingredients:
9 gingersnap cookies
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup chilled butter or 1/4 cup margarine, cut into small pieces
3 1/2 cups chopped peeled granny smith apples ( about 1 1/2 lbs)
3 1/2 cups coarsely chopped peeled bartlett pears ( about 1 1/2 lbs)
1/2 cup chopped pitted dates or 1/2 cup golden raisins
1/4 cup molasses
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions:
Preheat oven to 375 degrees.
To prepare topping; place cookies in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Combine cookie crumbs, sugars, and flour in a medium bowl; cut in the butter with a pastry blender or 2 knives until mixture is crumbly.
To prepare filling, combine apple and remaining ingredients in a large bowl; toss well.
Spoon apple mixture into an 8 inch square baking dish or a 1 1/2 quart casserole.
Sprinkle with topping.
Bake at 375 degree for 45 minutes or until bubbly.
Servings: 9
Time preparation: 15 min.
Time total: 60 min.