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Baked Ginger Apples

Baked Ginger Apples

Blend ginger, cinnamon and cardamom with apples, raisins and currants.


4 Rome apples
4 ginger snap cookies, crushed
2 tablespoons golden raisins
1 tablespoon dried currants
1 tablespoon light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
4 tablespoons honey
1 cup apple cider


Preheat oven to 350 degrees. Peel the apples, removing the skin from the top half only. With a sharp knife or melon baller, remove the apple core and enough of the apple to leave a 1-inch diameter hole in the center.

Combine the crushed cookies, raisins, currants, brown sugar and spices and mix well. Spoon the filling mixture evenly into each apple and place in a baking dish. Drizzle 1 tablespoon honey over each apple being sure to cover the part of the apple that has been peeled. Pour the apple cider into the pan.

Bake uncovered at 350 degrees until apples are soft when pierced, between 50 to 60 minutes. Check apples frequently to avoid overcooking and becoming too soft. Additional cider can be added to the baking dish if all liquid is absorbed. Serving size: 1 filled apple

Nutrition Information:

Yield: 4 servings
Calories: 236; Total fat: Total fat: 1g; Cholesterol: 0mg; Sodium: 50mg; Carbohydrate: 60g; Protein: 1g; Fiber: 5g

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