7 Tbsp of gluten-free rolled oats (Bob's Red Mill)
1 heaping Tbsp of Craisins
1/2 tsp of cinnamon
Vanilla ice cream, for serving
Preheat the oven to 375°F. Lightly grease an 8'' x 8'' baking dish, and set aside.
Remove the apple cores, cutting to within 1/2'' of the bottom. Using a melon baller, scoop out a 1-1/2'' wide well in the apple, around the core to create room for the stuffing. Sprinkle each of the apples with 1/2 tsp of the lemon juice.
Combine the butter, brown sugar, oats, Craisins, and cinnamon in a bowl. Mix well until you have a mixture that resembles wet granola. Stuff the "granola" into your apples all the way to the top. Take a butter knife and put one smear of spreadable honey across the top of each stuffed apple. Bake for 20 minutes, or longer, if you prefer a softer apple.
Serve with a scoop of vanilla ice cream and look out. These are warm, sweet, and amazing, so you may want to clear a spot on the floor for your instant-nap afterward.
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