Cranberry Crisp Baked Apples

Gingersnap cookie crumbs give these stuffed apples an extra jolt of flavour!

3 tart apples
2 tbsps butter
2 tbsps brown sugar
1/4 tsp cinnamon

Crisp topping:

1/4 cup gingersnap cookie crumbs (or graham crumbs)
2 tbsps oats
2 tbsps brown sugar
2 tbsps white sugar
1/4 tsp cinnamon
2 tbsps butter
3 tbsps dried cranberries

1/2 cup apple juice

For the topping mix crumbs, oats, sugars and cinnamon together, then cut in the butter. Add the dried cranberries and set aside.

Cut the tops off the apples and cut or scoop out the core. Using a melonballer scoop out the insides of the apples, leaving a 1/4" of flesh on the skin.

Coarsely chop the flesh and mix with 2 tbsps butter, 2 tbsps brown sugar and 1/4 tsp cinnamon in a saucepan. Cook on medium heat until apples are tender crisp.

Fill the apples with the cooked apple filling and spoon on the crisp topping.

Place the apples in a baking dish that is filled with 1/2 cup apple juice.

Bake uncovered in a 350 F oven for 30 minutes.

And they're ready to serve warm topped with whipped cream or vanilla ice cream!