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.