3/4 cup packed brown sugar
3 tablespoons all-purpose flour
2-1/4 teaspoons ground cinnamon
1-1/4 teaspoons ground allspice
1 teaspoon salt
1/4 teaspoon ground ginger
6 cups thinly sliced peeled tart apples (about 6 medium)
6 caramels
1/3 cup rum or orange juice
TOPPING:
3/4 cup crushed gingersnap cookies (about 15 cookies)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup cold butter, cubed
Vanilla ice cream
1. Preheat oven to 375°. In a large bowl, mix the first six ingredients. Add apples; toss to coat. In a small saucepan, combine caramels and rum. Cook
and stir over medium-low heat until caramels are melted. Pour over apple mixture; toss to coat. Transfer to a greased 8-in. square baking dish.
2. For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 35-40 minutes or
until apples are tender. Cover loosely with foil if top browns too quickly. Serve warm with vanilla ice cream.
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD: 8 servings.