Oatmeal and Brown Sugar Stuffed Baked Apples
4 apples, like Fuji, Honeycrisp, Macintosh, Red Delicious
1/4 cup brown sugar (dark or light)
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1 tablespoon butter, divided in four
1 cup hot water
Optional extras: raisins or other dried fruit, chopped nuts, cream cheese, peanut butter, nutella
To serve: ice cream
Pre-heat oven to 375°F.
Remove the core of the apples, cutting to within a half inch of the bottom of the apple and creating a well roughly 3/4-inch wide. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.
Mix the brown sugar, oatmeal, cinnamon and any extras in a bowl. Divide this mixture between the apples, packing the wells firmly.
Arrange the apples in a baking dish (like an 8×8 Pyrex dish), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.
If desired, serve with a scoop of ice cream and can be reheated in the microwave or eaten cold.