6 large sweet-tart apples, like Jazz or Pink Lady's
1/2 cup rolled oats (not instant)
1/3 cup dark brown sugar
2 Tbsp all-purpose flour
2 Tbsp chopped pecans
1/2 tsp ground cinnamon
1 pinch kosher salt
4 Tbsp cold unsalted butter, cut into small cubes
4 oz apple cider
Spirits & Spice Bourbon Sugar to sprinkle on top
Preheat the oven to 350 degrees. Core the apples leaving the bottom of each intact and then slice about 1/2 inch off the top (stem side) of each apple.
In a bowl, combine the oats, sugar, flour, pecans, cinnamon and salt, and mix to combine. Add the cubed butter, and with your fingers, work the butter into the oat mixture until it’s in pea-size pieces.
Stuff each apple with some of the mixture, mounding more of it on top, then set the apples in a baking dish.
Pour the cider and bourbon into the pan around the apples, then cover the pan with foil. Bake, covered, for 30 minutes, then uncover and bake for 15 minutes more, until the apples are soft and the topping is browned. Remove from the oven and carefully transfer the apples to a serving platter.
Pour the cider-bourbon mixture through a fine-mesh strainer into a small saucepan and bring to a boil over high heat. Boil, monitoring carefully so it doesn’t burn, until the liquid is reduced to a thick, sticky glaze. Pour over the apples.
Top each apple with a scoop of vanilla ice cream, a sprinkle of bourbon sugar and serve. Try adding a couple of cinnamon sticks to add to the fall look of these tasty treats!
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