• Heat the oven. Place the rack in the center of the oven and preheat to 375°F.
• Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.

Stuffed Baked Apples

• Core the apples. Using an apple corer or a sharp paring knife, remove the core being careful to leave the bottom 1/2-inch of the apples intact. I like using a paring knife to cut around and remove the core, creating a whole that’s about 1 inch or so wide. Then, use a small spoon to scoop out the seeds and make room for the brown sugar filling.
• Stuff the apples. Arrange the apples, cavity side up, in a baking dish. Spoon the brown sugar and nut mixture into the apple cavities to fill them up all the way.
• Add the EVOO and hot water. Pour about 1 to 2 tablespoons olive oil all over the stuffed apples. Pour 3/4 cup to 1 cup of boiling water from the side of the dish.
• Bake! Place the baking dish in the oven and bake for 40 to 45 minutes or until the apples are fully cooked through and tender (be careful not to over-bake them, you do not want the apples to be mushy).

Sliced Baked Apples

• Peel and slice the apples. Core, peel and slice your apples into 1/2-inch slices. And arrange the apple slices on a baking dish or pan.
• Sprinkle with the brown sugar and cinnamon mixture, and drizzle with 2 tbsp olive oil and a little hot water (start with 1/4 cup). You can also add a little orange juice in place of the water. Toss to combine.
• Bake. Place the baking dish in the oven and bake for about 25 to 30 minutes, stirring the apples halfway through.

To Serve

• Remove the baked apples from the oven and baste them with the brown sugar sauce from the bottom of the pan. Serve as is for a vegan dessert or add your favorite vanilla ice cream (or even a dollop of labneh)!