Martie’s Ginger Crisp

courtesy of Martha Zigmont

  • 4 cups tart apples, peeled and sliced
  • ½ cup brown sugar
  • ¼ cup butter, softened
  • 1 teaspoon cinnamon
  • 
1 ½ cups crushed ginger snap cookies

Layer apples in a 9” square pan. Blend rest of ingredients separately, and spread over apples. 
Bake at 375 degrees for 30 minutes.

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