ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gingersnap Baked Apples

Yield Makes 4 servings


  • 3 ounces gingersnap cookies (about a dozen 2-in. cookies), broken into pieces
  • 2 tablespoons firmly packed brown sugar
  • 4 sweet apples, such as Fuji (about 2 lb. total), rinsed
  • 1/4 cup (1/8 lb.) butter
  • 1/2 cup whipping cream (optional)

Nutrition Information

  • calories 346
  • caloriesfromfat 39 %
  • protein 1.3 g
  • fat 15 g
  • satfat 7.9 g
  • carbohydrate 55 g
  • fiber 5 g
  • sodium 297 mg
  • cholesterol 32 mg

How to Make It

  1. In a blender or food processor, whirl gingersnaps and brown sugar to fine crumbs.

  2. With a small, sharp knife, starting from stem ends, cut around cores to about 3/4 of the way through apples; scoop out cores with a spoon, making a 1 1/2-inch-wide cavity and leaving bases intact. Set apples slightly apart in a shallow 2- to 3-quart baking dish.

  3. Spoon 1 tablespoon gingersnap mixture into each cavity and top with 1/2 tablespoon butter. Sprinkle apples evenly with remaining gingersnap mixture.

  4. Bake in a 375º regular or convection oven until apples are tender when pierced, about 45 minutes. Transfer to individual bowls and pour 2 tablespoons cream around each if desired.