4 med crisp apples
⅓ c dark brown sugar
¼ c graham cracker crumbs
2 tbsp butter, softened
1 tsp ground cinnamon
½ tsp freshly grated lemon zest
¼ tsp ground nutmeg
½ c apple juice
3 tbsp honey
1 tbsp freshly squeezed lemon juice
Preheat oven to 350ºF.
With melon baller or paring knife, remove stem and core from apples, making a ¾”-wide cavity in each nearly to blossom end. With vegetable peeler or paring knife, remove a ½”-wide strip of peel around the top of each apple. If the apple doesn’t sit flat, slice a thin piece off the bottom, being careful not to slice into the cavity.
Combine sugar, graham cracker crumbs, butter, cinnamon, lemon zest, and nutmeg in medium bowl. Mix with fork or rubber spatula until evenly moistened. Pack filling into apple cavities. Place apples in 8” x 8” baking dish.
Pour apple juice, honey, and lemon juice into microwaveable cup. Microwave on high just until warm, about 30 seconds. Stir to blend and pour around the apples. Cover with foil and bake 45 minutes.
Uncover pan and baste apples with pan juices. Bake until apples are very tender, 10 to 20 minutes longer.
Serve warm or cold with the pan juices.