This tasty, healthy dessert is delicious served warm or cold.
8 medium apples (6 McIntosh, Jonathan or Gala and 2 Granny Smith), unpeeled, chopped into ¾-inch cubes
⅓ cup (75 mL) raisins
2 tbsp (30 mL) packed dark brown sugar
1 tsp (5 mL) vanilla extract
1 tbsp (15 mL) cornstarch
12 gingersnap cookies
1 tbsp (15 mL) canola oil
½ tsp (2 mL) ground cinnamon
1 tbsp (15 mL) packed dark brown sugar
2 tbsp (30 mL) maple syrup or honey
- Preheat oven 350 °F (180 °C).
- In medium mixing bowl, combine apples, raisins, 2 tbsp (30 mL) brown sugar, vanilla extract and cornstarch, toss gently, yet thoroughly until cornstarch is dissolved. Place in a 11 x 7-inch (28 x 18-cm) baking dish and set aside.
- Place gingersnaps in small plastic resealable bag. Using back of spoon or meat mallet, crush cookies to coarse texture. Place in small mixing bowl and add remaining ingredients, except syrup. Stir to blend thoroughly and sprinkle evenly over fruit.
- Bake, uncovered, 45 minutes or until fruit is bubbly. Remove from heat, drizzle syrup evenly over all and let stand 10 minutes to absorb flavours. Store cooled leftovers covered with plastic wrap in refrigerator up to two days.
Tip If smaller amount is desired, divide recipe in half and bake in a loaf pan.