RecipesDessertsSouthern Cast Iron Apple-Gingersnap Crumble By admin - October 21, 2016 4 10908 FacebookTwitterPinterestWhatsApp Gingersnap cookies add sweet spice-filled flavor to this easy apple crumble. [yumprint-recipe id=’1123′]
your ingredient list calls for 1 1/4 cups of gingersnap cookies, BUT in the recipe only add 1/2 cup of the pulse cookies. Where do you add the remaining 3/4 cups????? Reply
Hi Judy! After you pulse the gingersnap cookies, they should be reduced to about a 1/2 cup. If you have extra, you can always save them for a gingersnap pumpkin cheesecake or pie crust! Sorry for the confusion! Reply
can I make this one and a couple more in a pan I have no skillet e.g. depicted in the recipes Thanks Reply
Hi Rosalee, since this recipe does not require stovetop cooking, you could use a 10-inch baking pan in place of the skillet. Reply
your ingredient list calls for 1 1/4 cups of gingersnap cookies,
BUT in the recipe only add 1/2 cup of the pulse cookies.
Where do you add the remaining 3/4 cups?????
Hi Judy! After you pulse the gingersnap cookies, they should be reduced to about a 1/2 cup. If you have extra, you can always save them for a gingersnap pumpkin cheesecake or pie crust! Sorry for the confusion!
can I make this one and a couple more in a pan
I have no skillet e.g. depicted in the recipes
Thanks
Hi Rosalee, since this recipe does not require stovetop cooking, you could use a 10-inch baking pan in place of the skillet.