Ginger Apple Cobbler Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: McIntosh apples, peeled, cor
2 tsp: Powdered ginger,
1 tbsp: Cornstarch,
Juice of 1 lemon,
2 tbsp: Brandy, bourbon or scotch
3 tbsp: Butter,
2 tbsp: Chopped candied ginger,
1 cup: Sugar,
1 tsp: Vanilla,
1 cup: Raisins,
24 each: Gingersnap cookies,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp