Applesauce-steamed gingerbread is the perfect ending to a winter meal. And the best part? Toss it in the crockpot earlier in the day and it will be ready when you are! Serve with fresh, homemade whipped cream or vanilla ice cream.
1/2 cup (1 stick) butter, melted and cooled
1/2 cup sugar
2-1/2 cups flour
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup dark molasses
1 cup hot water
6 cups homemade or store-bought applesauce (approximately)
Make Ahead Preparation:
Make the gingerbread batter: Mix melted and slightly cooled butter, sugar and egg in a large bowl and set aside. In a medium bowl, sift or whisk together dry ingredients. Combine molasses and hot water and stir to combine. Add flour mixture to butter-sugar mixture alternately with the molasses mixture and mix well.
In the bottom of the crockpot, add enough applesauce so that you have a depth of at least 4 inches. Top with the gingerbread batter, "sealing" in the applesauce.
Turn the crockpot to low. Let cook for approximately 4 to 6 hours. Gingerbread is done when it has puffed up, has lost its wet sheen and a toothpick inserted in the center comes out clean. (Note: This can also be cooked in a Dutch oven over low heat.)
Last Minute Assembly:
Simply scoop into bowls and top with fresh whipped cream or vanilla ice cream.