Cinnamon-Spiced Baked Apples

Preheat your oven to 375°F (190°C).

Wash 3 medium Granny Smith apples thoroughly. Using an apple corer or a sharp paring knife, carefully hollow out the center of each apple to remove the core and seeds, leaving the bottom 1/2-inch of the apple intact to act as a cup.

In a small mixing bowl, stir together 1/4 cup rolled oats, 2 tbsp raw chopped walnuts, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and a pinch of salt.

Melt 2 tbsp unsalted butter in the microwave or in a small saucepan. Stir the melted butter and 2 tbsp pure maple syrup into the oat mixture until all dry ingredients are evenly moistened.

Place the cored apples upright in an 8x8-inch baking dish or a cast-iron skillet.

Spoon the spiced oat and maple mixture evenly into the hollowed-out cavity of each apple, packing it down gently with your fingers or a small spoon.

Drizzle the remaining 1 tbsp pure maple syrup evenly over the tops of the stuffed apples.

Pour 1/4 cup water into the bottom of the baking dish around the apples to prevent the bottoms from scorching and to create steam during baking.

Bake uncovered for 35 minutes, or until the apples are tender when pierced with a knife but still hold their shape. Let cool for 5 minutes before serving warm.