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!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- 1/3 cup (75 mL) brown sugar
- 1/4 tsp (1 mL) ground ginger
- 3 tbsp (45 mL) butter
- 6 cups (1.5 L) sliced Ontario Apples (about 2 lbs/1 kg)
- 2/3 cup (130 mL) coarsely crumbled ginger cookies
- 1/4 cup (50 mL) chopped pecans or walnuts
In small bowl, combine brown sugar and ginger; remove 1 tablespoon (15 mL) and set aside for topping.
In a large deep nonstick skillet, melt butter over medium-high heat. Add apples and sauté 3 minutes or until starting to soften. Stir in brown sugar mixture and sauté 2 to 3 minutes or until apples are just tender and the sugar melts and glazes the apples. Using tongs, divide apple mixture among six 6 to 8 ounce (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 and drizzle with the butter mixture in the 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.