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Preheat oven to 375 degrees.
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Cut the tops off of 4 apples and spoon out the flesh. Throw away the seeds and reserve the remaining flesh.
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Peel and core remain 2 apples. Dice the two apples as well as the flesh from the 4 apples.
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In a medium pan, melt butter.
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Add diced apples, brown sugar, cinnamon and nutmeg.
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Cook diced apples for 8-10 minutes, or until tender.
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While diced apples are cooking, make the crumble.
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In a bowl, combine flour, oats, brown and white sugar, salt and cinnamon and mix to combine.
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Cut in cold butter using a pastry cutter or two knifes until pea sized clumps form.
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Place hollow apples in a small baking dish.
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Stuff apples with cooked diced apples.
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Top apples with a generous spoonful of crumble.
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Bake apples for 20 minutes or until tops are crispy.
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To make the whipped cream, beat cold heavy whipping cream, sugar, bourbon (optional), and vanilla on high until stiff peaks form.
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Place apples on plates, top with a dollop of bourbon whipped, drizzle with caramel sauce, and sprinkle with pecans. Enjoy!