Sunday Brunch: Rum-Filled Baked Apples With Oat Crumble Recipe

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   Preheat the oven to 375u00b0. Peel top 1/3 of each apple. Using a melon baller, remove core and seeds of each apple. Divide apricot jam and rum between each apple, pouring equal amounts in hollowed-out core. Using your fingers mash butter, oats, flour and brown sugar into a paste, and divide into four equal balls. Carefully, so as not to pour out any of the rum or jam, press the oat/butter mixture onto the top of each apple. Place on a baking sheet and cook until the crumble is crisp and the apples are soft, about 30 minutes. Serve hot and topped with whipped cream.

* Per serving · 4 servings · Values may vary.

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