This tasty, healthy dessert is delicious served warm or cold.


If smaller amount is desired, divide recipe in half and bake in a loaf pan.
Makes 10 servings
Cooking time: N/A


8 medium apples (6 McIntosh, Jonathan or Gala and 2 Granny Smith), unpeeled, chopped into ¾-inch cubes

⅓ cup (75 mL) raisins

2 tbsp (30 mL) packed dark brown sugar

1 tsp (5 mL) vanilla extract

1 tbsp (15 mL) cornstarch

12 gingersnap cookies

1 tbsp (15 mL) canola oil

½ tsp (2 mL) ground cinnamon

1 tbsp (15 mL) packed dark brown sugar

2 tbsp (30 mL) maple syrup or honey


  1. Preheat oven 350 °F (180 °C).
  2. In medium mixing bowl, combine apples, raisins, 2 tbsp (30 mL) brown sugar, vanilla extract and cornstarch, toss gently, yet thoroughly until cornstarch is dissolved. Place in a 11 x 7-inch (28 x 18-cm) baking dish and set aside.
  3. Place gingersnaps in small plastic resealable bag. Using back of spoon or meat mallet, crush cookies to coarse texture. Place in small mixing bowl and add remaining ingredients, except syrup. Stir to blend thoroughly and sprinkle evenly over fruit.
  4. Bake, uncovered, 45 minutes or until fruit is bubbly. Remove from heat, drizzle syrup evenly over all and let stand 10 minutes to absorb flavours. Store cooled leftovers covered with plastic wrap in refrigerator up to two days.

Tip If smaller amount is desired, divide recipe in half and bake in a loaf pan.


Recipe courtesy of, featured in the Canadian Diabetes Association’s 2015 Healthy Living Calendar. To download the latest recipes, visit

Nutritional Information

Per Serving
Calories 190
Total Fat 2.5 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 25 mg
Carbohydrates 41 g
Fibre 3 g
Sugars 30 g
Protein 1 g
Potassium 265 mg
In moderation, sugar can be part of healthy eating for people with diabetes. Fruits add sweetness while providing fibre, vitamins and minerals. Sugars, such as brown sugar, honey and maple syrup, raise blood glucose levels, so the key is to use smaller amounts – Sadia Mian, registered dietitian, Guelph, Ont.

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