Ginger Apple Cobbler

Ingredients

3 1/2 lb mcintosh apples, peeled, cor 2 tsp powdered ginger 1 tbsp cornstarch 1 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	Advertisements

Preparation
 
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.

 

 
Servings:
6

 

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