Instructions: In a blender or food processor, whirl gingersnaps and brown sugar to fine crumbs.

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.

Spoon 1 tablespoon gingersnap mixture into each cavity and top with 1/2 tablespoon butter. Sprinkle apples evenly with remaining gingersnap mixture.

Bake in a 375 degrees 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.

This recipe yields 4 servings.

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