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Ginger Apple Cobbler

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  • 3 1/2 lb McIntosh apples, peeled, cor
  • 2 ts Powdered ginger
  • 1 tb Cornstarch
  • Juice of 1 lemon
  • 2 tb Brandy, bourbon or scotch
  • 3 tb Butter
  • 2 tb Chopped candied ginger
  • 1 c Sugar
  • 1 ts Vanilla
  • 1 c Raisins
  • 24 Gingersnap cookies


Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 Tbs butter, add apples with lemon juice, tossing well. Stir in powdered ginger and 3/4 cp of the sugar. Cook until apples start to release their moisture. In a small bowl, dissolve the cornstarch in the liquor. Add it to the simmering apples and stir for 1 minute. Stir in candied ginger, vailla & raisins. Grease a 9-inch casserole with remaining butter & dust with half the remaining sugar. Line the casserole with enough of the gingersnaps to make a single layer on the bottom & up the sides. fill with apples mixture and smooth on top. Arrange remaining cookies on top & sprinkle with remaining sugar. Bake at 450 for 20 minutes, until apples are bubbling & sugar has partially melted. Cool for 10 minutes before serving.
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