This recipe is for whole baked apples stuffed with buttery brown sugar oat crumble. For extra flavor, feel free to swap the water with warm apple cider.<\/p>\n
For baking:<\/strong><\/p>\n Using a handheld or stand mixer with a paddle attachment, or simply using a fork or spoon, beat\/mash the butter, sugar, cinnamon,<\/strong> and nutmeg<\/strong> together until combined. Stir in the oats,<\/strong> then the raisins\/dried cranberries\/nuts,<\/strong> if using. Set it aside.<\/p>\n Core the apples:<\/strong><\/p>\n This can be tricky, but I recommend using a sharp paring knife and a spoon. (Or an apple corer.) I find cookie scoops can easily break or crack the apples.<\/strong> Using a sharp paring knife, cut around the core, about halfway or \u00be down into the apple.<\/strong> Use a spoon to carefully dig out the core. Takes a bit of patience and arm muscle. Once the core is out, use a spoon to dig out any more seeds.<\/strong><\/p>\n Place cored apples<\/strong> in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling<\/strong> into each apple,<\/strong> filling all the way to the top. Pour warm water<\/strong> into the pan around the apples.<\/strong> The water<\/strong> helps prevent the apples<\/strong> from drying out and burning.<\/p>\n Bake for 40-45 minutes or until apples<\/strong> appear slightly soft. Bake longer for softer, mushier baked apples.<\/strong> The time depends on how firm your apples<\/strong> were and how soft you want them to be.<\/p>\n Remove apples<\/strong> from the oven and, if desired, baste the outside of the apples<\/strong> with juices<\/strong> from the pan. This adds a little moisture to the skin, but it\u2019s completely optional.<\/p>\n Serve warm with salted caramel, whipped cream,<\/strong> or ice cream.<\/strong> Cover and store leftovers in the refrigerator for up to 2 days.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Sally\u2019s Baking Addiction This recipe is for whole baked apples stuffed with buttery brown sugar oat crumble. For extra flavor, feel free to swap the water with warm apple cider. 3TBS unsalted butter, softened to room temperature (extra soft, so it\u2019s easy to mash) \u00bccup packed light or dark brown sugar \u00bdtsp ground cinnamon \u215btsp ground nutmeg \u00bccup old-fashioned whole rolled oats 4large apples, rinsed and patted dry optional: 2 TBS raisins, dried cranberries, or chopped nuts For…<\/p>\n\n
\nP<\/strong>reheat oven to 375\u00b0F.<\/p>\n