Sunday, December 21, 2008

Spicy Gingersnap Stuffed Baked Apples

I saw this recipe for baked apples a few weeks ago, and then just happened to find vegan gingersnaps. Serendipity! This recipe is from Raley's magazine, and is really good as is, but I added a pinch of cayenne and some extra ginger to make these spicy. It's so cold here in Northern California I am craving hot, spicy food in an effort to stay warm.

4 small apples
12 Nabisco Ginger Snap Cookies, coarsely crushed (I used a different brand of cookie)
1/4 cup apple juice
3 tablespoons packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Preheat the oven to 350F. Cut away the apple peel 1/3 of the way down from each apple and cut away core with a small paring knife; place in a shallow baking dish. Set aside 2 tablespoons of crushed ginger snaps. Stir together the remaing gingersnaps and remaining ingredients in a small bowl and spoon into the cavity of each apple. Sprinkle with reserved crumbs. Cover with foil and bake for 20 minutes, then remove foil and bake for 15-20 minutes more or until apples are tender when pierced with a sharp knife.

These would be great with ice cream. If you are not a ginger snap fan you could use some crispy oatmeal cookies instead.

1 comment:

  1. Your recipes are amazing, you sure do love to cook.