The best way to core an apple is to turn it upside down and core it from the bottom up.
6 Granny Smith apples (or a variety of apples), stemmed and cored
1 Tbsp lemon juice
3/4 cup brown sugar
1/4 cup rolled oats
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup golden raisins
3 Tbsp butter, cut into small pieces
1/4 cup chopped pecans
3/4 cup apple cider or apple juice
Whipped cream (optional garnish)
Ice cream (optional garnish)
Caramel sauce (optional garnish)
Preheat oven to 350°F.
Sprinkle the insides of the cored apples with the lemon juice; set aside.
Combine all the remaining ingredients, except for the cider, in a medium-size bowl. Divide the mixture and fill all six apples equally. Place apples in a large, deep sauté pan or any ovenproof baking dish. If there's extra filling, sprinkle it around the pan.
Pour the cider or apple juice into the bottom of the baking dish and bake uncovered for 35-45 minutes or until the apples are soft. As the apples bake, baste 2-3 times with the pan juices. Serve warm with a dollop of whipped cream or ice cream and/or caramel sauce, if desired.
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