Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
264
Calories
1g
Protein
12g
Fat
40g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- -karen thackeray
- 20 gingersnap cookies
- 1 1/2 tbsp margarine
- 2 mcintosh apples, pare/core
- 1 cup fresh cranberries
- 5 tbsp dark brown sugar
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 tsp granulated sugar
- =
Directions
1
Preheat oven to 375°F. Place gingersnaps and margarine in food processor; process until finely ground. Press gingersnap mixture into 8" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor. Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed. Spoon apple-cranberry filling into another 8" pie plate or casserole dish. Sprinkle with granulated sugar. Bake 35 min or until tender. Spoon filling into gingersnap crust and serve immediately. Calories: 124°Fat: 3 g sodium: 90 mg cholesterol: 0 mg
Recipe sourced from
fandom