I’m not sure if this qualifies as a crisp or a cobbler or a brown betty or none of the above, but it’s delicious and it’s apple-y and I made it up yesterday.
Apples (I used 5 or 6 Macintoshes), peeled and thinly sliced
Maple syrup (1-2tbsp.)
Pamela’s gluten-free dairy-free Ginger Mini Snapz (we used ¾ of a bag)
1. Preheat oven to 375° and put a sliver of coconut oil in the bottom of an 8x8 baking dish.
2. Add the sliced apples to the baking dish along with a couple small slivers of coconut oil. Add maple syrup and toss to combine. Sprinkle with lemon juice and toss. Sprinkle with cinnamon and toss to combine.
3. Pour the cookies into a food processor and grind ‘em up. Add about 2 tsp. or so of coconut oil and pulse until the crumbs start to get a little clumpy.
4. Spread the cookie crumbs over the apple mixture in the baking dish and bake for 30-40 minutes, until the apples are soft.