Ingredients:

  • 4 Large Baking Apples (like Honeycrisp, Gala, or Braeburn)
  • 1 Tbsp Fresh Lemon Juice
  • 1/4 cup Light Brown Sugar, firmly packed
  • 2 Tbsp Unsalted Butter, chilled and cubed
  • 2 Tbsp Rolled Oats (or chopped walnuts)
  • 1/4 cup Dried Cranberries or Raisins
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Pinch of Salt
  • 1/2 cup Hot Water

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish and pour the 1/2 cup (120 mL) of hot water into the bottom of the dish.
  2. Wash and dry the apples. Carefully remove the core using an apple corer or paring knife, ensuring the base of the apple remains intact to hold the filling. Rub the exposed apple flesh with lemon juice to prevent browning.
  3. Using a sharp paring knife, lightly score a line horizontally around the circumference of each apple, about halfway down. This prevents the skin from bursting during baking.
  4. Prepare the filling: In a small bowl, combine the brown sugar, rolled oats, dried fruit, cinnamon, nutmeg, and salt. Mix thoroughly. Add the chilled cubes of butter and quickly rub into the dry ingredients until the mixture resembles coarse crumbs.
  5. Stuff the apples: Firmly pack the filling mixture into the cored cavity of each apple, mounding a little extra filling on top.
  6. Arrange the stuffed apples snugly in the prepared baking dish. Transfer to the preheated oven and bake for 35–45 minutes. Baste the apples once or twice during baking with the liquid from the bottom of the pan.
  7. Test for doneness: The apples are ready when the skin is slightly wrinkled and the flesh is tender when pierced gently with a fork. Remove from the oven and allow to cool slightly for 5–10 minutes.
  8. Serve the baked apples warm, spooning the warm, spiced pan juices (the glaze) over the top. Pairs perfectly with vanilla custard or ice cream.