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INGREDIENTS:

 

3/4 cup oats 
3/4 cup flour 
2/3 cup light brown sugar, packed 
1 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
Pinch kosher salt 
1 stick cold unsalted butter, diced 
4  Gala or Braeburn apples 
4 teaspoons honey

In a bowl combine all the dry ingredients and diced 
butter. Rub mixture briskly between finger tips until 
it forms small moist clumps in a loose sandy 
mixture. Refrigerate while preparing the apples. 

Cut a small layer off the bottom of each apple to create 
a flat, stable bottom surface. With a small paring knife, 
cut a cylindrical cone out of the top of the apple, 
moving about 1-inch outside of the core, similar to 
removing the 
top of a pumpkin when carving a Jack O’Lantern. 
Remove the top and discard. With a melon baller or 
a teaspoon, remove the remaining core and seeds
 taking care not to puncture the base of the apple. 

Place apples on a baking sheet or pie dish and fill 
each center with a teaspoon of honey. Spoon in 
mixture, packing lightly until heaped and overflowing
 over sides of the apples. 

Bake in oven at 350 degrees on the top or middle rack 
for 40 minutes or until filling is golden brown and the 
tip of a paring knife can be inserted into the side of the 
apple with little or no resistance. Let apples stand for 
10 minutes before serving.

Yield: 4 servings