Ingredients:

  • 4 large firm apples (such as Honeycrisp or Granny Smith)
  • 120 ml boiling water or apple cider
  • 15 ml lemon juice
  • 50 g rolled oats
  • 55 g packed light brown sugar
  • 3 g ground cinnamon
  • 1 g ground nutmeg
  • 56 g unsalted butter, softened
  • 30 g chopped pecans or walnuts

Instructions:

  1. Preheat your oven to 375°F (190°C). Wash and dry the apples.
  2. Using an apple corer or melon baller, remove the center of each apple, being careful not to pierce through the very bottom. Slice a thin sliver off the bottom of each apple so they stand upright in the baking dish.
  3. In a small mixing bowl, use a fork to mash the softened butter, brown sugar, oats, cinnamon, and nutmeg until it forms a thick, uniform paste. Fold in the chopped nuts if using.
  4. Spoon the oat mixture into the apple cavities, pressing down firmly to eliminate air pockets and maximize the filling.
  5. Place the stuffed apples in a 9x9 inch square baking dish. Pour the boiling water (or cider) and lemon juice into the bottom of the dish, avoiding the tops of the apples.
  6. Bake for 35 to 40 minutes. The apples are done when the skins are slightly wrinkled and a knife slides into the side of the fruit with no resistance.