Gingersnap Baked Apples

• 3 ounces gingersnap cookies (about a dozen 2-in. cookies), broken into pieces
• 2 tablespoons firmly packed brown sugar
• 4 sweet apples, such as Fuji (about 2 lb. total), rinsed
• 1/4 cup (1/8 lb.) butter
• 1/2 cup whipping cream (optional)

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. Set apples slightly apart in a shallow 2- to 3-quart baking dish.
3. Spoon 1 tablespoon gingersnap mixture into each cavity and top with 1/2 tablespoon butter. Sprinkle apples evenly with remaining gingersnap mixture.
4. Bake in a 375u0b0 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.

cookies, brown sugar, sweet apples, butter, whipping cream

Taken from www.myrecipes.com/recipe/gingersnap-baked-apples (may not work)