Ginger Apple Cobbler Recipe

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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

A Recipe for
Ginger Apple Cobbler

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Ginger Apple Cobbler Recipe
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Ginger Apple Cobbler

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Ginger Apple Cobbler 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.

Serves: 6

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Ginger Apple Cobbler Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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