Stuffed Baked Apples

Method

1. 1Heat the ovenHeat the oven to 375°F (190°C).
2. 2Core the applesCore the apples from the top with a melon baller or paring knife, widening the cavity to about 2.5 cm. Stop about 1 cm short of the bottom, because a hole through the base lets the filling leak out. Score a shallow ring through the skin around each apple's middle so it doesn't split. Brush the cavities with lemon juice.
3. 3Make the fillingMix the oats, nuts, almond flour, dates, avocado oil, cinnamon and flaky salt until it clumps when pressed.
4. 4StuffPack the filling firmly into each apple, mounding any extra on top. Stand the apples in a small baking dish and pour the water or cider around them.
5. 5Bake coveredCover with foil and bake 20 minutes.
6. 6Bake uncoveredUncover, baste the apples with the pan liquid and bake about 25 minutes more, until a knife slides into the side with no resistance and the topping is browned. Check at 20 minutes, since firm apples vary.
7. 7Rest and serveRest 10 minutes. Spoon the yogurt into bowls, set an apple on top and drizzle with the reduced pan juices.