Title: Ginger Apple Cobbler
Categories: Dessert Fruit
Yield: 6 Servings

3 1/2	lb	McIntosh apples, peeled, cor
2	ts	Powdered ginger
1	tb	Cornstarch
		Juice of 1 lemon
2	tb	Brandy, bourbon or scotch
3	tb	Butter
2	tb	Chopped candied ginger
1	c	Sugar
1	ts	Vanilla
1	c	Raisins
24		Gingersnap cookies

Toss the apple slices with lemon juice.

In a large, heavy pot, melt 2 Tbs butter, add apples with lemon juice, tossing well. Stir in powdered ginger and 3/4 cp of the sugar.

Cook until apples start to release their moisture.

In a small bowl, dissolve the cornstarch in the liquor. Add it to the simmering apples and stir for 1 minute. Stir in candied ginger, vailla & raisins.

Grease a 9-inch casserole with remaining butter & dust with half the remaining sugar. Line the casserole with enough of the gingersnaps to make a single layer on the bottom & up the sides. Fill with apples mixture and smooth on top. Arrange remaining cookies on top & sprinkle with remaining sugar.

Bake at 450 for 20 minutes, until apples are bubbling & sugar has partially melted. Cool for 10 minutes before serving.

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