⅓ cup old-fashioned rolled oat
⅓ cup packed light brown sugar
¼ cup chopped pecan
¾ cup apple cider, divided
1 Tbsp finely chopped crystallized ginger
- Preheat oven to 375°F.
- Remove the stem and core of apples with a melon baller, leaving the bottoms intact.
- Combine oats, sugar, pecans, cup cider and ginger in a small bowl. Fill each apple with about 2 tablespoons of the filling and place in an 8-inch-square (or similar-size) baking dish. Pour the remaining cup cider around the apples. Cover the dish with foil.
- Bake the apples until tender, about 20 minutes. Uncover and continue baking until the apples are very soft but still hold together, 10 to 15 minutes more. Let cool about 5 minutes before serving.