According to my scribbled notes, it looks like Rachel Ray recommended using McIntosh apples or anything crisp. All I had at homes was a Braeburn apple and some Granny Smith apples. I'm saving the Granny Smith apples for my next recipe, so I used the Braeburn for this one.
The apple turned out fairly well, but I wonder if it would have been better with a different type of apple. Also, I must admit I prefer good old apple crisp to this. In fact, after I finished eating the baked apple, I was really in the mood for some apple crisp!
Baked Stuffed Apples
6 tablespoons butter, softened
1/2 cup oats
1 cup brown sugar
1/2 cup walnuts (I substituted pecans, and it turned out O.K.)
1/2 cup flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
Trim the top of the apple. If the apple doesn't stand upright on its own, you can trim the bottom as well. Scoop out the center of the apple with a melonballer. (I don't own a melonballer, so I ended up using my grapefruit knife.)
Blend the remaining ingredients together with your hands. The mixture should become crumbly. Fill the cavity in each apple with the mixture.
Place the apples in a shallow pan. (I used a pie plate.) Add a little water to the bottom of the pan.
Bake at 425 degrees for 20 minutes.