Apple-Crisp Baked Apples

I made this Christmas Eve for dessert. It was really easy, tasted great, and looks pretty. So next time you want to impress your guests, here you go...

Apple-Crisp Baked Apples

1 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup all-purpose flour
2/3 cup granulated sugar
2/3 cup rolled oats
8 tablespoons cold butter (1 stick)
1 cup chopped walnuts or pecans
6 Pink Lady apples (or any other firm apple)
1 1/2 cups apple cider

Preheat oven to 350*. Combine dry ingredients in a bowl. Mix butter in with hands until crumbly. Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole wider at the top.

Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top. Put the filled apples in a 2-qt. baking dish. Pour cider into the pan around the apples, cover the dish with foil, and bake 45 minutes. Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and with a scoop of vanilla ice cream alongside or on top.

Serves 6

Don't be afraid to leave the foil on a little longer when baking. I tripled the recipe and my apples could have been a little softer - but they were still delish!