Oven Fried Apples on Gingerbread Shortcakes

Jane Wilt Whitworth

Gingerbread Muffins:

1/3 cup unsalted butter

1/2 cup molasses

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup brown sugar

1 large egg

1/2 cup sour cream

1 teaspoon ginger

1 teaspoon cinnamon

1 ¾ cup flour


Oven Fried Apples:

6-8 Granny Smith apples (or other tart apples that bake and hold their shape)

1/3 cup white sugar

1/3 cup brown (or dark brown) sugar

1 ½-2 teaspoons cinnamon

1/3 cup butter, melted


Preheat oven to 350 degrees.

Grease and flour well muffin tin. Set aside.

Cream butter and sugar together. Beat egg and add with molasses and sour cream to butter and sugar mixture. Stir dry ingredients together, then add to wet mixture and mix well.

Spoon or scoop batter into prepared muffin tin.

Bake 15-20 minutes, checking for doneness with a toothpick. Bake additional time until toothpick comes out clean, if necessary. (Time required will depend on how big your muffin cups are.)

Let cool slightly, then remove from muffin tin, and let cool until ready to serve.

Peel, core, and slice apples. Combine with remaining ingredients, tossing to coat all apple slices.

Pour into 9 x 13 pan. Bake 45 minutes or until apples are tender.



Split a muffin across and set on serving plate or bowl. Spoon fried apples over bottom of muffin. Set muffin top over or lean to the side. Drizzle with caramel sauce (I have shared my favorite caramel sauce recipe before). Serve with whipped cream, cream, or ice cream.

Yield about 12, depending on size of muffin tin.