16 gingersnap cookies
1 cup lowfat granola
2 cans (21 oz each) apple pie filling
1 cup dried cranberries
1 Tbsp grated lemon zest
Serve with: vanilla ice cream
Grab an apron, put on your favorite cd and lets start baking!!
1. Pre-heat oven to 375°F. Spray a 9x11 baking dish with nonstick spray.
2. Prepare your topping by crushing the cookies and then add the granola.
3. Filling: Combine the pie filling, the cranberries and lemon zest and spoon into baking dish.
4. Sprinkle with Topping and then bake uncovered, until topping is golden. This should take about a half hour. Serve the crisp warm or at room temperature.
And don't forget the ice cream!