Instructions: 1. Preheat oven to 375 degrees.

2. To prepare topping, place cookies in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine cookie crumbs, sugars, and flour in a medium bowl; cut in the butter with a pastry blender or 2 knives until mixture is crumbly.

3. To prepare filling, combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or a 1-1/2-quart casserole. Sprinkle with topping. Bake at 375 degrees for 45 minutes or until bubbly.

Yield: 9 servings.

NOTES : Tart apple contrasts with the sweet, deep flavors of spices and molasses. Try it with vanilla frozen yogurt.

I made this recipe from Cooking Light the day I got the magazine in the mail. We were having some friends over that day to help us do some construction work on the house and I wanted to make a special dessert that night. This is one of the best crisps I have ever made! With the gingersnaps and molasses it comes out a little heavy on the spice side but with vanilla ice cream it was wonderful! The guys were tipping their bowls up so they could get very last bit of it. I didnt add the dates/raisins (because I didnt have any) and I actually used sorghum instead of molasses. If you like your crisps rich with spices, this is the one. [Martha (onion@teleport.com)]

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