📖 Instructions

1. Preheat your oven to 375°F (190°C). This is important! If the oven isn't hot enough, your apples will take longer to cook and might end up mushy. Nobody wants mushy apples.
2. Wash and dry 4 medium-sized apples. I usually use Honeycrisp or Granny Smith. It really is down to your preference. Honeycrisp apples end up being a bit sweeter, while Granny Smiths add a nice tartness.
3. Use an apple corer to remove the cores from each apple. Be careful not to pierce through the bottom! You want to create a little 'bowl' for the filling. If you don't have an apple corer, a paring knife will also work, just take your time.
4. In a medium bowl, combine 1/2 cup rolled oats, 1/4 cup packed brown sugar, 1/4 cup chopped pecans (or walnuts, if you prefer), 2 tablespoons melted butter, 1 teaspoon cinnamon, and a pinch of nutmeg. Mix well. This is your filling! And it should smell amazing.
5. Spoon the oat mixture into the center of each apple, packing it down slightly. Don’t overfill them, or the filling will spill out during baking. Been there, done that, cleaned it up.
6. Place the filled apples in a baking dish. I like to use a square 8x8 inch dish, but any oven-safe dish will do. Make sure they have a little room around them.
7. Pour 1/4 cup of apple cider or apple juice into the bottom of the baking dish. This will help keep the apples moist and create a lovely steam bath while they bake.
8. Cover the baking dish with foil. This will trap the steam and help the apples cook evenly. If you skip this step, the tops might brown too quickly before the insides are tender.
9. Bake for 30-40 minutes, or until the apples are tender when pierced with a fork. Remove the foil during the last 10 minutes to allow the filling to brown slightly.
10. While the apples are baking, make the salted caramel sauce. In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, without stirring, until the sugar melts and turns a golden amber color. This usually takes around 5-7 minutes. Be patient, and don't walk away! Burnt sugar is not fun.
11. Once the caramel is golden brown, remove the saucepan from the heat and carefully whisk in 1/4 cup heavy cream and 2 tablespoons butter. The mixture will bubble up, so be careful! If it seizes up, just keep whisking over low heat until it smooths out.
12. Stir in 1/4 teaspoon sea salt. Taste and add more salt if desired. Remember, it's salted caramel, so don't be shy!
13. Remove the baked apples from the oven and let them cool slightly. Drizzle generously with the salted caramel sauce. Serve warm, with a scoop of vanilla ice cream if desired. Okay... maybe skip the 'slightly' cooled part. It's just THAT good.
14. Enjoy! And don't forget to share. Well, maybe just one apple.