Ingredients:

  • 4 medium Apples (Honeycrisp, Gala, or Granny Smith)
  • 1/2 cup Water
  • 1 teaspoon fresh Lemon Juice
  • 1 tablespoon Unsalted Butter (cut into 4 small cubes)
  • 1/2 cup Rolled Oats (old fashioned)
  • 1/4 cup Walnuts (roughly chopped)
  • 2 tablespoons Dried Cranberries
  • 1 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 2 tablespoons pure Maple Syrup
  • 1/2 teaspoon Vanilla Extract

Instructions:

  1. Preheat Oven: Set the oven to 375°F (190°C). Wash the apples thoroughly. Using an apple corer or small knife, carefully remove the core from the top, ensuring you do not puncture the bottom skin of the apple. Leave about 1/2 inch of solid apple at the base to hold the filling.
  2. Score the Apples (Optional): Using a paring knife, make a shallow cut around the circumference of each apple. This helps prevent the skin from bursting during baking.
  3. Prepare the Filling: In a small mixing bowl, combine the rolled oats, chopped walnuts, dried cranberries, cinnamon, and nutmeg. Pour in the maple syrup and vanilla extract. Stir until all the dry ingredients are evenly coated and slightly sticky.
  4. Stuff and Arrange: Evenly divide the oat filling mixture among the 4 cored apples. Pack the mixture gently but firmly. Place one small cube of butter atop the filling mound of each apple.
  5. Add Liquid: Place the stuffed apples into the prepared baking dish. Pour the 1/2 cup of water and the lemon juice into the bottom of the dish (do not pour over the apples).
  6. Bake and Baste: Transfer the dish to the preheated oven. Bake for 35 to 40 minutes. Halfway through baking, you may gently spoon some liquid from the bottom of the dish over the exposed skin of the apples. The apples are done when the skin is wrinkled and the flesh yields easily when pierced with a fork.
  7. Rest: Remove from the oven and allow the apples to cool slightly in the dish for 5-10 minutes before serving.