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Gingersnap Baked Apples

Gingersnap Baked Apples

Sunset OCTOBER 2002

  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 39%
  • Protein: 1.3g
  • Fat: 15g
  • Saturated fat: 7.9g
  • Carbohydrate: 55g
  • Fiber: 5g
  • Sodium: 297mg
  • Cholesterol: 32mg

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Gingersnap Baked Apples recipe