Hidden beneath a ginger cookie and pecan topping are caramelized apples, ready to enjoy as is or with a dollop of vanilla-flavoured whipped cream or a small scoop of vanilla ice cream. So simple and so yummy!
- 1/3 cup (75 mL) packed brown sugar
- 1/4 tsp (1 mL) ground ginger
- 3 tbsp (45 mL) butter
- 6 cups (1.5 L) sliced unpeeled Ontario Apples (about 2 lb/1 kg)
- 2/3 cup (150 mL) coarsely crumbled ginger cookies
- 1/4 cup (50 mL) chopped pecans or walnuts
In small bowl, combine brown sugar and ginger; remove 1 tbsp (15 mL) and set aside for topping.
In large deep nonstick skillet, melt butter over medium-high heat. Add apples and sauté for 3 minutes or until starting to soften. Stir in brown sugar mixture; sauté for 2 to 3 minutes or until apples are just tender and sugar glazes apples. Using tongs, divide apple mixture among six (6 to 8 oz/175 to 250 mL) ramekins or custard cups and place on rimmed baking sheet.
Topping: Combine ginger cookies, pecans and reserved sugar mixture; sprinkle evenly over apples. Drizzle with butter mixture left in skillet. Bake in 350°F (180°C) oven for 15 minutes or until apples are tender. Serve warm or at room temperature.
Cooking Tips: Ontario Crispin, Cortland, Empire, Idared, Northern Spy or Spartan apples are good choices for this recipe. If you prefer, peel the apples.
Place ginger cookies in a sealable bag and crush with a rolling pin.
- PROTEIN: 2 grams
- FAT: 11 grams
- CARBOHYDRATE: 38 grams
- CALORIES: 249
- FIBRE: 3 grams