Ingredients

	4 large Granny Smith apple, peeled and diced (about 6 cups)
	2 Tbsp dark brown sugar
	2 Tbsp water
	1 tsp fresh lemon juice
	1 tsp ground cinnamon
	1 pinch ground allspice
	1 pinch table salt
	2 cup(s) light vanilla ice cream
	12 item(s) vanilla wafer(s)

 

Instructions

• In a medium saucepan, toss apples with sugar, water, lemon juice, cinnamon, allspice and salt. Heat over medium heat, stirring frequently, until sugar dissolves; cover and cook until apples are softened and sauce has thickened, about 15 to 20 minutes. Remove from heat and let cool slightly.
  
• Spoon 1/3 cup ice cream into each of six small bowls; top each with 1/3 cup apples and 2 coarsely crushed cookies. Yields 1 sundae per serving.

 

Notes

• The apple topping can be made up to 2 days ahead and stored in the refrigerator.