Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.14 Kcal (1550 kJ) | ||
| Calories from fat | 164.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.27g | 28% | |
|---|---|---|---|
| Cholesterol | 47.15mg | 16% | |
| Sodium | 116.8mg | 5% | |
| Potassium | 340.53mg | 7% | |
| Total Carbs | 53.27g | 18% | |
| Sugars | 31.59g | 126% | |
| Dietary Fiber | 4.96g | 20% | |
| Protein | 1.72g | 3% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.25 Kcal (550 kJ) | ||
| Calories from fat | 58.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 28% | |
|---|---|---|---|
| Cholesterol | 16.72mg | 16% | |
| Sodium | 41.42mg | 5% | |
| Potassium | 120.76mg | 7% | |
| Total Carbs | 18.89g | 18% | |
| Sugars | 11.2g | 126% | |
| Dietary Fiber | 1.76g | 20% | |
| Protein | 0.61g | 3% | |
| Vitamin C | 4.1mg | 19% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 16.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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