Serving suggestion: pair with Greek yogurt or vanilla ice cream.

3/4 cup toasted walnuts, chopped
1/4 cup (packed) light brown sugar
2 tablespoons maple syrup
1 1/2 teaspoons finely grated lemon peel
2 teaspoons Veggie Box ginger, finely minced
1/2 cup whipping cream
4 Veggie Box apples
Butter (for greasing foil)
1/4 cup apple juice (bonus points if it’s from
your remaining Veggie Box apples)

3/4 cup toasted walnuts, chopped 1/4 cup (packed) light brown sugar 2 tablespoons maple syrup 1 1/2 teaspoons finely grated lemon peel 2 teaspoons Veggie Box ginger, finely minced 1/2 cup whipping cream 4 Veggie Box apples 1/4 cup apple juice (bonus points if it’s from

Combine first 5 ingredients in small bowl. Mix in
cream. Let stand until sugar dissolves and filling
thickens, stirring occasionally, about 30 minutes.
Preheat oven to 350°F. Using small sharp knife
and starting at side of apple at center point, cut
around each apple to make slit in skin to prevent
bursting. Using small end of melon baller, scoop
out core and all seeds to within 1/2 inch of
bottom. Place apples upright in 8x8x2-inch glass
baking dish. Spoon filling into hollow of each
apple. Mound remaining filling on top of each
apple (some may slide down sides). Pour juice
around apples. Butter large sheet of foil. Loosely
tent dish with foil, buttered side down.
Bake apples until barely tender, about 1 hour.
Uncover and bake until apples are very tender
and sauce is bubbling thickly, about 20 minutes
longer. Transfer apples and sauce to bowls.