Gingersnap Baked Apples

Recipe from

Sunset

Nutritional 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

Ingredients

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)

Preparation

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.

October 2002
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