Topping:
9 gingersnap cookies
1/4 cup sugar
1/4 cup packed brown sugar
2 tbsp. flour
1/4 cup chilled butter or stick margarine, cut into small pieces
Filling:
1½ lbs. chopped peeled Granny Smith apple
1½ lbs. coarsely chopped peeled Bartlett pear
1/2 cup chopped pitted dates or golden raisins
1/4 cup molasses
3/4 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
To prepare topping, place cookies in a food processor; pulse 10 times or until
coarse crumbs form to measure 1/2 cup. Combine cookie crumbs, sugars, and
flour in a medium bowl; cut in the butter with a pastry blender or 2 knives
until mixture is crumbly.
To prepare filling, combine apple and remaining ingredients in a large bowl;
toss well. Spoon apple mixture into an 8x8 square baking dish or a 1½ qt. casserole. Sprinkle with topping. Bake at 375° for 45 minutes or until bubbly.
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