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Gingersnap Baked Apples

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“From Sunset Magazine. This just screams Autumn. :)”

Ingredients Nutrition

  • 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)
  • 14 cup butter
  • 12 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.
  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 375º 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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