Apple Scallop

Photo by Stephanie Knewasser

From the kitchen of Mabel Knewasser

Peel, core & slice:

5 c apples

Sprinkle with:

lemon juice

The lemon juice keeps the apples from browning.

Blend together:

3/4 c brown sugar

1/2 tsp cinnamon

1/3 c butter, melted

1 c gingersnap crumbs

Fill a baking dish with alternating layers of apples & gingersnap crumbs.

Cover & bake @ 350, for 40 -45 minutes.

Serve with ice cream or whipped cream.

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