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“Because it's made with gingersnaps, this dessert has a real "holiday" flavor.”
1hr 15mins

Ingredients Nutrition

  • Topping
  • 34 cup oats
  • 13 cup dark brown sugar
  • 2 12 tablespoons flour
  • 14 cup butter (chilled and cubed)
  • 1 egg yolk
  • 34 cup gingersnap crumbs
  • 12 cup nuts (I use pecans)
  • Filling
  • 6 apples (peeled cored and chopped)
  • 1 14 cups fresh cranberries (coarsely chopped)
  • 13-12 cup sugar


  1. Preheat oven to 350°.
  2. To prepare topping, mix together the oats, brown sugar and flour.
  3. Blend in butter with fingers until coarse crumbs form.
  4. Add gingersnap crumbs, egg yolk and nuts and blend well.
  5. In a separate bowl, blend all filling ingredients and spoon into a 2 quart baking dish that has been buttered.
  6. Sprinkle topping evenly over filling and bake 30 minutes or until golden and bubbly.
  7. If topping browns too quickly, cover with foil for last 10 minutes of baking.
  8. Serve warm with ice cream or try caramel ice cream topping slightly warmed. YUM!

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