Gingersnap Rum Apple Crisp

We have had such a lovely autumn this year with warm temperatures and beautiful leaves. We are trying to soak up every minute of it and made a visit to a local orchard yesterday. They make their own hard cider on site, and it was fun to see the inner workings of a small cidery. Of course, we couldn't leave without getting some apples, and after seeing this recipe recently, I knew exactly what I wanted to use some of them for - the rest will be eaten quickly, I'm sure - they are delicious! We tried a new to us variety - Keepsake, bred by the University of Minnesota in 1978! - and love the crunchy bite. Not quite as crisp as Honeycrisp, but a wonderful eating apple nonetheless. It may be my new favorite.

Anyway, on to the dessert! I love it when traditional desserts have a bit of a twist and that's exactly what is happening here. Apples mixed with sugar, spices and flour are then amped up with just enough rum/caramel sauce and a crunchy gingersnap topping. The gingersnaps really add a new dimension of flavor and texture and is a nice change of pace from the regular oatmeal-based topping. And you can be sure that this recipe is safe for the whole family - the alcohol from the rum cooks off, and you're left with great flavor - but you can sub orange juice if you prefer.

This crisp is best served warm with a dollop of ice cream. Enjoy this wonderful fall!

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Gingersnap Rum Apple Crisp

1/2 cup brown sugar
3 Tbsp. flour
2 1/4 tsp. cinnamon
1 1/4 tsp. allspice
1 tsp. salt
1/4 tsp. ginger
6 cups thinly sliced peeled tart apples (about 6 medium)
8 caramels
1/3 cup rum (or orange juice)

Topping:
3/4 cup crushed gingersnap cookies (about 15 cookies)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter, cubed

Place the apples in a large bowl. Sprinkle with brown sugar, flour, cinnamon, allspice, salt and ginger; toss to coat. Transfer to an 8 or 9-inch baking dish.

In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour evenly over apple mixture.

For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake at 375 for 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly.

Serve warm with vanilla ice cream. Makes 8-10 servings.

Recipe Source: Adapted from Taste of Home