This is a healthy dessert if you go without the whipped cream (but why would you want to do that?) I think these could also be suitable for breakfast with yogurt and granola. I prefer whipped cream not to be sweet but feel free to add more to your liking. Along with the whipped cream, I served these with red zinger maple syrup.
4 apples, washed and dried
Heat oven to 375 degrees. Remove stem and core apples. Peel apples so they look like they are wearing vertical peel stripes. Dust will cinnamon and nutmeg. Place right side up on baking dish. Add about 1/4 inch of water. Bake uncovered about 40 minutes. (I like to flip mine half way through and add a pinch of water if all of it has evaporated at this point for more even baking.) Remove from oven and serve warm.
Ginger Whipped Cream
8oz heavy (whipping) cream
2 teaspoons powdered sugar (optional)
2 teaspoons fresh ginger, peeled and finely grated (i love a good micro plane)
In a bowl, whisk cream until it almost begins to stiffen, about 5 minutes. Add sugar and ginger. Whisk until cream forms little peaks.