Preheat the oven: Set your oven to 375°F (190°C). Lightly butter a small baking dish that fits the apples snugly.

Prep the apples: Wash and core each apple, leaving the bottom intact so the filling stays put. A small paring knife or an apple corer works best.

Make the filling: In a small bowl, mix brown sugar, cinnamon, a pinch of salt, and, if using, chopped nuts and dried fruit. Stir in vanilla if you like.

Fill the apples: Spoon the mixture into the cavities of the apples, packing it in gently. Dot the tops with the butter pieces.

Add liquid to the dish: Pour the apple cider or water into the baking dish around the apples. This helps them steam and creates a light sauce.

Bake: Place the dish in the oven and bake for 30–40 minutes. The apples are done when they’re tender enough to pierce easily with a fork but still hold their shape.

Baste halfway: Around the 20-minute mark, spoon some of the pan juices over the apples. This boosts moisture and adds shine.

Optional finish: For a brighter flavor, squeeze a little lemon juice over the apples right after baking.

Serve: Let the apples rest for 5 minutes. Spoon the syrupy juices over the top and serve warm—plain, with vanilla ice cream, or a dollop of yogurt.