Cobbler Baked Apples with Pecan Streusel

Apple-Streusel Baked Apples
I recommend using Pink Lady or granny smith apples, which tend to retain their color and shape better during baking. Prep and Cook Time: 1 hour, 15 minutes. Notes: You can substitute 1/3 cup raisins or craisins for the walnuts if you like.

Yield: Makes 6 servings

Ingredients
1/3 c. walnuts, chopped medium fine (*or raisins/crasins)
1/3 c. pecans, chopped medium fine
1/4 c. firmly packed dark brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 c. rolled oats
2 tsp. butter, cut into small cubes
6 medium apples
1 1/2 cups apple cider (*can just make it from packets of cider mix*)

Preparation
1. Preheat oven to 350º. In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, and oats. Add butter cubes and toss to combine.
2. Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. (*or use a regular small spoon, you just need to get the core out -- that's all*) Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wider at the top.
3. Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top.
4. Put the filled apples in a 2-qt. baking dish. Pour cider into the pan around the apples, cover the dish with foil, and bake 45 minutes.
5. Remove foil and bake, basting (*or continually taking some of the apple cider from the baking dish and pouring it over the apples*) every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and with a scoop of vanilla ice cream alongside.


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