Ingredients
Method
- Preheat the oven to 350˚F.
- Using an apple corer or a paring knife, remove the core/apple seeds, leaving the bottom of the apple intact. Then, use a spoon to scoop out some more of the apple so there's enough room for filling. You don't have to scoop out too much, just 2 tablespoons or so.
- In a medium bowl, stir together the oats, flour, pecans, cinnamon, nutmeg, cloves, salt and crystallized ginger.
- In a separate small bowl, whisk together the melted butter, maple syrup, vanilla and bourbon if using. Pour the wet ingredients over the dry ingredients and stir until evenly coated.
- Divide the filling between all four apples evenly, pressing it into the top gently.
- Bake for 35-45 minutes, until the apple is very soft and looks wrinkled on the exterior. The longer the bake, the softer the apple will be. (I personally like mine a little underbaked.) If the topping starts to brown too quickly, cover the apples with aluminum foil.
- Remove from the oven and let cool for a few minutes, then slice in half and serve warm with (optional) vanilla ice cream and our date caramel sauce!
Notes
Make ahead: Make the filling up to 3 days ahead of time and keep it refrigerated. If you prep the apples an hour or two ahead of time, squeeze some lemon juice in the cavity of the apple and swirl it around to coat any exposed areas to prevent oxidation.
For even softer apples, add ¾ cup very hot water or apple cider to the bottom of the pan (NOT over the apples) before baking. I don't find this to be a necessary step, but as mentioned, I prefer my apples on the slightly firmer side.
Storage: Cover and refrigerate for up to 4 days. Reheat in a 350˚F oven covered with aluminum foil (so they don't dry out) for 10-15 minutes, until warmed through.