Ingredients:

  • 4 large firm baking apples (Granny Smith, Honeycrisp)
  • 1/2 cup light brown sugar, packed
  • 4 tablespoons unsalted butter, chilled and cut into 4 pieces
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup water or apple juice
  • 2 tablespoons rolled oats (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish.
  2. Wash apples thoroughly. Using an apple corer or paring knife, carefully remove the core from the top down, ensuring the bottom skin remains intact to create a well for the filling. Score a shallow line around the circumference of each apple.
  3. In a small bowl, combine the brown sugar, cinnamon, nutmeg, and optional oats. Mix well.
  4. Divide the sugar mixture evenly among the four apple cavities. Place one small knob of chilled butter on top of the filling in each apple.
  5. Place the stuffed apples snugly into the prepared baking dish. Pour the 1/2 cup of water or apple juice into the bottom of the dish, ensuring the liquid surrounds the apples, not fills them.
  6. Bake for 25 minutes.
  7. Carefully remove the dish and spoon some of the liquid syrup from the bottom over the tops of the apples. Return to the oven and bake for an additional 10–20 minutes, or until the apples are tender when pierced with a fork but still hold their shape.
  8. Allow the apples to cool slightly before serving warm, spooning extra syrup from the dish over them.