Step 1

Combine the fillingCore and Stuff Apples with fillingPlace apples into a casserole dish, add water and bake

Step 2

Preheat oven to 350°F.Rinse and core the apples, but make sure not to cut through the bottom while doing this. I like to get it started with a sharp paring knife, cut around the core, about halfway or ¾ down into the apple. Use a small spoon or melon baller to carefully dig out the core. Once the core is out, use a spoon to dig out any more seeds. (Please see video for full demonstration)In a medium bowl, combine oat-pecan mixture with brown sugar, yogurt, maple syrup, melted butter, vanilla and spices. Spoon mixture into the cavity of each apple.Place apples in an 8x8” baking dish. Pour water in the bottom of dish. The water helps prevent the apples from drying out and burning. Drizzle top of each apple with a little extra maple syrup.Bake at 350°F for 40 minutes or until tender (not mushy). Remove apples from the oven and, if desired, baste the outside of the apples with juices from the pan. This adds a little moisture to the skin, but it’s completely optional.Serve topped with more maple syrup or salted caramel sauce, whipped cream or ice cream and serve. Cover and store leftovers in the refrigerator for up to 2 days.