📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures even baking and helps the apples soften properly. Make sure your oven rack is in the center position.
2. Wash and dry the apples. Use an apple corer or a paring knife to carefully remove the core from each apple, leaving about ½ inch at the bottom intact to create a cup. I always start with the best-looking apples I can find, it just makes the finial product look better.
3. In a small saucepan, combine the apple cider, brown sugar, butter, cinnamon, and nutmeg. Stir over medium heat until the butter is melted and the sugar is dissolved. This usually takes about 3-5 minutes. I like to use a whisk to make sure everything is smooth.
4. In a separate bowl, mix together the oats, flour, and chopped pecans (if using). Stir in the melted butter from the saucepan until the mixture is crumbly. If you want a richer flavor, use browned butter instead of regular melted butter; let it cool a bit before mixing it in.
5. Place the cored apples in a baking dish. Spoon the oat mixture into the center of each apple, packing it lightly. Don't overfill the apples, as the filling will expand during baking.
6. Pour the apple cider mixture over the apples, ensuring each apple is generously coated. This step adds moisture and infuses the apples with flavor as they bake. I try to get some of the sauce inside the apple core too.
7. Bake in the preheated oven for 35-40 minutes, or until the apples are tender and the topping is golden brown. The apples should be easily pierced with a fork. If the topping starts to brown too quickly, cover the dish loosely with foil.
8. Remove from the oven and let cool slightly before serving. This prevents burning your mouth. I like to let them cool for about 10 minutes before serving. These apples are best enjoyed warm. You can serve them with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. If you really want to kick it up a notch, sprinkle a little cinnamon on top!