Step 1

Preheat your oven to 375F. Add the oats, chopped pecans, dried fruit, coconut sugar, cinnamon nutmeg, and melted butter to a bowl. Then mix that together until it's well combined.

Step 2

Using a melon baller or paring knife, core the tops of the apples. Then scoop out some of the apple, so that you have a cavity about an inch and a half wide. Just make sure you don't core through the bottom of the apple.

Step 3

Remove about 1/2" of the skin around the top. This helps to prevent the apple skin from bursting when baking. Transfer your apples to a baking dish, standing them upright, and if they wobble you can slice a little bit off the bottom to make them more stable. Then squeeze the lemon over the top edge of the apple.

Step 4

Then stuff the apples with the cinnamon oat mixture.

Step 5

Pour the apple cider or apple juice into the bottom of the pan.

Step 6

Bake the apples for 45-60 minutes, basting a couple of times throughout with the liquid from the pan. The apples are done when they're tender when pierced with a fork.

Step 7

Spoon the syrupy liquid from the pan over the apples before serving. You can also top them with a scoop of ice cream, whipped cream, caramel sauce, or a dash of cinnamon.