4 red apples

6 ginger snap cookies, crumbled

2 tablespoons (30 ml) melted butter

2 tablespoons (30 ml) raisins

1/3 cup (75 ml) miniature marshmallows

Preheat the oven to 200 ºC (400 ºF).

Core the apples with a melon baller from the top, without going through the bottom of the fruit.

In a bowl, combine the cookie crumbs, melted butter, raisins, and marshmallows. Stuff the apples with that mixture.

Place each apple on a large 25-cm (10-inch) double thickness aluminum foil square. Close and seal the foil around the apples.

Bake for about 20 minutes. The cooking time varies depending on the variety of the apples. Serve the apples warm in the foil. Delicious with the vanilla ice cream.

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