- 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)
- 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
In a blender or food processor, whirl gingersnaps and brown sugar to fine crumbs.
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.
Spoon 1 tablespoon gingersnap mixture into each cavity and top with 1/2 tablespoon butter. Sprinkle apples evenly with remaining gingersnap mixture.
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.