This the first gingerbread recipe I've made that didn't fall. For 60 years I've been the butt of falling gingerbread family jokes. It fell at zero elevation and 7000' even following high elevation directions. This time I reduced the temperature to 325 degrees. I added the crystallized ginger, put wax paper on the pan bottom and layered on the apples. I let it rest 10 min. after removing from the oven and no had problem with the bottom sticking. The aroma was fantastic and so was the taste. I call this my miracle gingerbread. Thanks KA!

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