Gingersnap Rum Apple Crisp

• 3/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 2-1/4 teaspoons ground cinnamon
• 1-1/4 teaspoons ground allspice
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 6 cups thinly sliced peeled tart apples (about 6 medium)
• 6 caramels
• 1/3 cup rum or orange juice
• 3/4 cup crushed gingersnap cookies (about 15 cookies)
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup cold butter, cubed
• Vanilla ice cream

1. Preheat oven to 375u0b0. In a large bowl, mix the first six ingredients. Add apples; toss to coat. In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour over apple mixture; toss to coat. Transfer to a greased 8-in. square baking dish.
2. For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly. Serve warm with vanilla ice cream.

brown sugar, allpurpose, ground cinnamon, ground allspice, salt, ground ginger, apples, caramels, rum, cookies, brown sugar, allpurpose, cold butter, vanilla ice cream

Taken from www.tasteofhome.com/recipes/gingersnap-rum-apple-crisp/ (may not work)