- 15 minutes
- 40 minutes
- 4 servings
- Combine all the dry ingredients and diced butter in a small bowl. Rub mixture briskly between your fingers until it forms small balls that resemble clumps in loose sand. Keep cool while preparing the apples.
- Create a flat, stable bottom to each apple by cutting off a small layer at the bottom. With a small paring knife, cut a cylindrical cone out of the top of the apple, about 1-inch outside of the core. Remove the top and discard. Carefully scoop the remaining core and seeds with a melon baller or a teaspoon. Be sure that you keep the base and sides of the apple in tact.
- Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in oat mixture on top of the honey and pack lightly until heaped and overflowing over sides of the apples.
- Bake at 350 degrees on the top or middle rack of an oven for 40 minutes or until filling is golden brown a knife or skewer can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving and top with whipped cream before serving.