Recipes: Desserts

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Lemon Ginger Apple Crisp


  • 3 pounds tart apples (2 lbs Granny Smith, 1 lb MacIntosh)
  • 2 Tbsp. lemon juice
  • 1/2 cup light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 4.76-oz. package Arico® Lemon Ginger Gluten Free Cookies
  • 2 Tbsp. coarse sugar (such as Turbinado)
  • 4 tsp. chilled non-hydrogenated vegetable shortening


  1. Preheat oven to 375°F.
  2. Peel, core and dice the apples into 1 inch pieces. Toss apple pieces in a bowl with the lemon juice, brown sugar, cinnamon and nutmeg.
  3. In a food processor, pulse cookies until they are pea size crumbs. Pour cookie crumbs into another bowl and stir in coarse sugar.
  4. Cut vegetable shortening into 8 small pieces, using a pastry cutter or by hand, combine with cookie crumb mixture.
  5. Grease a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with cookie crumb mixture.
  6. Bake uncovered at 375°F for 20 minutes, until topping is lightly browned.
  7. Cover with foil and bake another 10-20 minutes or until apples are tender.
  8. Serve warm or at room temperature.

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