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Let your taste buds say 'HELLO' to this sweet and savory stuffed baked apple delight. Typically enjoyed during the autumn months, baked apples are delicious anytime of the year. A healty alternative to pie or cake, baked apples provide a warm and delightfully sweet treat as a dessert or snack. This should make a fabulous addition to your recipe library.
- 4 large baking apples (Gala, Fuji, Pippin or Granny Smith)
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon butter, divided
- 12 gingersnap cookies, coarsely crushed
- 1⁄4 cup apple juice
- 4 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon grated nutmeg (additional for garnish)
- 1⁄4 cup raisins, divided
- 1⁄4 cup walnuts, toasted, chopped and divided
- whipped cream (optional) or vanilla ice cream (optional)
- Preheat oven to 350 degrees.
- Scrub, but don't peel the apples (the skin helps them keep their shape and adds to the flavor).
- Using a paring knife, work from the stem end to remove the core. Core apple to within a 1/2 or 1/4 inch from the bottom of the apple (do not go through to the bottom).
- With a sharp knife, cut away the apple peel 1/3 of the way down freom the top of each apple.
- Half way down each apple, make several thin scores through the skin, 1/2-inch or less apart (scoring completely around the apple will help to keep it from spliting).
- Transfer apples to an 8-inch square baking dish that will hold them snugly, or into individual ramikins.
- Mix water and lemon juice together; add vanilla. Fill each apple with 1 tablespoon of this mixture. Pour remaining mixture into baking dish.
- Divide the butter up equally and put a portion in each apple.
- Set aside 2 tablespoons crushed ginger snaps.
- In a small bowl, stir together the remaining ginger snaps along with the remaining ingredients. Spoon mixture into the center of each apple.
- Sprinkle apples with reserved ginger snap cookie crumbs.
- Cover and bake for 20 minutes. Remove cover and continue to bake for an additional 15 to 20 minutes, or until the apples are tender when pierced with a sharp knife (time may vary with the size and variety of apples). While baking with the cover off, baste apples with pan juices 2 or 3 times.
- Serve warm or room temperature, topped if desired, with whipped cream or vanilla ice cream and grated nutmeg.