I have been making these for years. This is a super simple dessert to make and can be easily made in a big patch as well as a small one. I always save my leftover sugar mixture for the next time, no matter the size of the apple I always seem to have extra filling. One trick I have is if you have one of those jumbo size muffin pans, put your apples in the muffin tin for baking instead. It will help keep your apple from tipping over when you are moving them in and out of the oven.
- 6 medium sized apples
- 1/4 c. brown sugar
- 1 tsp. cinnamon
- 1/4 c. raisins
- 1/4 c. oats
- 1 1/4Tbsp. margarine
- Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have a melon baller, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide
- In a small bowl, combine the sugar, cinnamon, currants/raisins, and oats. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter.
- Add water to the baking pan. Bake 30-40 minutes, until tender, a good sign is when the apples skin starts to split open. Remove from the oven and baste the apples several times with the pan juices.