6Tablespoonsspiced rumI used The Kraken Black Spiced Rum
½cupspiced rum
½cupapple cider
vanilla ice cream for servingoptional
Instructions
Preheat oven to 375 degrees. In a small bowl, combine the brown sugar, oats, and pecans. Set aside.
Core the apple about 3/4s of the way down. (Just don't go through the bottom).
Scoop out the top section of the apple with a melon baller or small cookie scoop. Try to remove all of the apple seeds.
Peel the top 1/3rd of the apple.
Fill each of the cavities, and place in a 13 x 9 baking dish.
Pour 1 Tablespoon of spiced rum into the filling.
Divide the butter pieces and place on top of the filling. Pour the apple cider and remaining spiced rum into the baking pan.
Baste the tops of the apples with the cider/rum mixture.
Bake for 30 - 40 minutes, or until the apples are tender but not mushy. The time will depend on the size of your apples. Baste occasionally with the cider/rum mixture to keep the apples from drying out.
Serve the apples while warm topped with ice cream and drizzled with the pan juices.
Notes
If you would like to make a non-alcoholic version of these baked apples, simply substitute apple cider for the spiced rum, and add 3/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the filling.
I used 3 Golden Delicious apples and 3 Jonagold apples in the original image. The Jonagold were much more juicy when I was coring them and after they were baked.’
I could only find Sweet Tango this time around. They did not break down at all and took 50 minutes to bake because of their size. Honeycrisp would have been a better option, but they were tiny!