I love gingersnap cookies. It's one of those things that I never actually think to buy at the grocery store but, if I'm ever presented the opportunity to eat one I will never (I repeat- NEVER) pass them up.

My friend Merritt Bates-Thomas, who's a registered dietician with the Green River District Health Department, just created an amazing apple crisp recipe that utilizes gingersnaps. She brought it a big serving to my morning radio show and, with one bite, I was completely hooked.

So, here it is!  Here's how to make an absolutely delicious and relatively healthy Gingersnap Apple Crisp that looks like this . . .

Merritt Bates-Thomas
Merritt Bates-Thomas
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See what I mean?  Here's the recipe.  It's quick to assemble and takes less than an hour to bake.


8 large apples, peeled, cored, and cut into 1/2-inch slices
20 gingersnap cookies
1 tablespoon firm-packed light brown sugar
1/2 teaspoon cinnamon
8 tablespoons cold butter, cut into small pieces
3/4 cup rolled oats
1/2 cup pecan or walnut halves
Preheat oven to 375 degrees F and set oven rack to the middle position.  Arrange the apples in even layers in a 13-by-9inch baking dish.
In a food processor, pulse the gingersnaps, sugar, and cinnamon,  Add the butter, oats, and nuts.  Pulse until the mixture looks like wet sand.  Admittedly, "wet sand" may not sound delicious, but trust me. IT IS!
Spread the mixture over the apples.  Bake until the topping is golden brown and the juices are bubbling - about 45 minutes.  Serve warm.
**Merritt says you could garnish the apple crisp with some ice cream or whipped topping. I love both of those things, but the crisp stands on its own.  I ate an entire Tupperware container of it simply by itself. It's delicious and the recipe makes enough servings for a party.
Yield:  12 to 16 servings

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