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1
Preheat oven to 350 degrees.
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2
Scrub, but don't peel the apples (the skin helps them keep their shape and adds to the flavor).
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3
Using a paring knife, work from the stem end to remove the core.
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4
Core apple to within a 1/2 or 1/4 inch from the bottom of the apple (do not go through to the bottom).
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5
With a sharp knife, cut away the apple peel 1/3 of the way down freom the top of each apple.
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6
Half way down each apple, make several thin scores through the skin, 1/2-inch or less apart (scoring completely around the apple will help to keep it from spliting).
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7
Transfer apples to an 8-inch square baking dish that will hold them snugly, or into individual ramikins.
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8
Mix water and lemon juice together; add vanilla.
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9
Fill each apple with 1 tablespoon of this mixture.
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10
Pour remaining mixture into baking dish.
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11
Divide the butter up equally and put a portion in each apple.
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12
Set aside 2 tablespoons crushed ginger snaps.
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13
In a small bowl, stir together the remaining ginger snaps along with the remaining ingredients.
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14
Spoon mixture into the center of each apple.
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15
Sprinkle apples with reserved ginger snap cookie crumbs.
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16
Cover and bake for 20 minutes.
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17
Remove cover and continue to bake for an additional 15 to 20 minutes, or until the apples are tender when pierced with a sharp knife (time may vary with the size and variety of apples).
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18
While baking with the cover off, baste apples with pan juices 2 or 3 times.
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19
Serve warm or room temperature, topped if desired, with whipped cream or vanilla ice cream and grated nutmeg.
