Preheat the oven to 190°C. Butter an ovenproof dish or use baking paper to line the dish. Use a dish that fits the apples snuggly.
Place the cored apples in the prepared dish. Mix together the butter, sultanas or raisins, brown sugar and spice. Fill mixture into the apples, piling the filling up.
Rub a little extra butter over the skin of each apple, if you wish. Pour about ½ cup water in around the base of the apples, then place in the oven and bake for 45-60 minutes until the apples are very soft.
Delicious served warm with Puhoi Valley Authentic Greek Natural Yoghurt drizzled on top.
The Granny Smith with its glossy green skin and crisp, tart, white flesh that collapses a little during cooking is the perfect apple to use for baked apples. Braeburn are a good variety of apple here too.
If you have an apple corer, you will find it simple to remove the core from each apple, if not, then use a small, serrated knife to cut and scoop it out. You can use a variety of fillings to stuff your apples – you will need no more than one tablespoon of mixture to fill each apple.