After making these for Shelley and Lisa, my friend Amanda asked for the recipe and so here it is. Normally these fall into what I refer to as “Jazz Cookery”, the type of creation that comes from simply having a handful of ingredients on hand and riffing with them. But if you want something to be re-create-able then a recipe does matter so …
- 5 apples (or however many you want); I favor Honey Crisp for this but Granny Smith are also delightful
- 3/4 cup of oats
- 1/2 cup white sugar
- 1/3 to 1/2 cup brown sugar to your preference
- 1/2 tsp cinnamon
- 1/2 stick melted butter
- 1 cup warm apple cider
- Preheat the oven to 350.
- Prepare a mixture of the oats, melted butter, sugar, brown sugar and cinnamon.
- Get out a 8 by 8 pan or 9” round pan used for baking a cake; just big enough to hold the number of apples.
- Core the apples and cut a divot out of the top (i.e. make the hole at the top wider by spiraling the knife around the top of the apple).
- Fill the apples with the mixture and place them in the pan.
- Pack any remaining filling around the apples and add the bits of apple from the divot to the pan.
- Pour the warm cider around the apples.
- Bake at 350 for 45 minutes to an hour.
- Serve with a dollop of vanilla ice cream.