Ingredients:
- 4 medium/large Braeburn, Honeycrisp, or similar apples
- 1/4 cup rolled oats (old-fashioned)
- 1/4 cup roughly chopped walnuts
- 1/4 cup sultanas or raisins
- 2 Tbsp packed light brown sugar
- 1 tsp ground cinnamon
- Pinch of nutmeg
- 2 Tbsp melted unsalted butter (for filling)
- 4 cubes (1/2 tsp each) unsalted butter (for topping)
- 1/4 cup hot water (for glaze)
- 1/4 cup liquid honey (for glaze)
- 1 Tbsp fresh lemon juice (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions:
- Preheat the oven to 375°F (190°C). Wash the apples and carefully remove the core, leaving the bottom 1/2 inch intact to create a pocket. Crucially, do not pierce the base. Score a shallow line horizontally around the circumference of each apple, about halfway down. Place the apples in the baking dish.
- In a mixing bowl, combine rolled oats, chopped walnuts, sultanas, brown sugar, cinnamon, and nutmeg. Pour the 2 tablespoons of melted butter over the dry mixture and stir until everything is evenly coated and slightly crumbly.
- Mix the Glaze: In a small jug, whisk together the hot water, honey, lemon juice, and vanilla extract until the honey is dissolved. Divide the filling evenly among the four apple cavities, packing it lightly. Place one small cube of butter on top of the filling in each apple. Pour 2-3 tablespoons of the glaze mixture into the bottom of the baking dish.
- Bake for 20 minutes at 375°F (190°C). Remove the dish from the oven. Using a pastry brush, thoroughly baste the apples (especially the top skin and filling) with the liquid from the bottom of the dish and the remaining glaze mixture.
- Return the apples to the oven and continue baking for another 15-25 minutes (total 35-45 minutes), basting every 10 minutes, until the apples are very tender when pierced with a fork but still holding their shape.
- Remove the dish from the oven and allow the apples to rest in the baking dish for 5-10 minutes. Spoon the syrupy liquid from the bottom of the dish over the apples just before serving.