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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Sunset Magazine. This just screams Autumn. :) Ingredients:
3 ounces gingersnap cookies, broken into pieces (about a dozen 2-in. cookies) |
2 tablespoons firmly packed brown sugar |
4 sweet apples, such as fuji (about 2 lb. total) |
1/4 cup butter |
1/2 cup whipping cream (optional) |
Directions:
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.
3. Set apples slightly apart in a shallow 2- to 3-quart baking dish.
4. Spoon 1 tablespoon gingersnap mixture into each cavity and top with 1/2 tablespoon butter.
5. Sprinkle apples evenly with remaining gingersnap mixture.
6. Bake in a 375ยบ regular or convection oven until apples are tender when pierced, about 45 minutes.
7. Transfer to individual bowls and pour 2 tablespoons cream around each if desired.
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