Apple Shortbread Crisp

When people think of Thanksgiving dessert, most immediately picture pie... pumpkin, usually. This year, I'm still planning on making pumpkin pie. I mean, it's a classic. However, I decided to offer an alternative this year (just in case anyone is actually hungry enough).

This Apple Shortbread Crisp is sooooo simple. I got it out of one of my fav cookbooks, Southern Living Ultimate Quick and Easy Cookbook. The cinnamon and apples still remind you of fall harvest, and it breaks away from the traditional pie routine.
I actually made this for the first time on a whim back when my hubby and I were dating. We were both still living at home, so I made this for his family one night, just for the fun of trying it. The whole darn dish was gone by the end of the night.
(ps. it pairs perfectly with vanilla ice cream!)

Apple Shortbread Crisp

Ingredients:

• 2 (12 oz) packages frozen apple chunks (you could also use fresh or canned... as in the kind you use for apple pie; the frozen just helps save time)
• 6 Tbsp butter or margarine
• 20 shortbread cookies, crushed
• 1/2 cup chopped walnuts
• 1/4 cup firmly packed light brown sugar
• 1 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• 2 Tbsp light brown sugar

Directions:

• Prick plastic wrap covering apple chunks several times with a fork; microwave at medium 7 minutes or until apple is thawed. Let stand 2 minutes.
• Meanwhile, melt butter in a large skillet over medium heat; add cookie crumbs and walnuts. Cook, stirring constantly, 2 minutes. Remove from heat, and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and nutmeg.
• Combine 2 Tbsp brown sugar and remaining 1/2 tsp cinnamon; sprinkle in a lightly greased 1-quart baking dish. Sprinkle half of apple over brown sugar mixture; top with half of cookie crumb mixture. Repeat layers with remaining apple and crumb mixture.
• Bake at 375 degrees for 25 minutes or until golden. Serve warm with vanilla ice cream.

Makes 6 servings (double it to feed a bigger crowd).