Prep 15 mins
Cook 40 mins
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.