Apple Crisp

Magazine Purge #5. This comes from a page suggesting how to use leftover girl scout cookies. Rachael Ray, April 2013


  • Four apples, sliced into 12 wedges each
  • 1 cup crushed shortbread cookies (about 12 Girl Scout Trefoils)
  • 1 stick room temperature butter
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon

Spread apple slices in an 8×8-inch baking dish. Using a fork, mix remaining ingredients; sprinkle over the apples. Bake at 375º until the topping is golden and the apples are tender and caramelized, about one hour. Serves 6.