| 1. |
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. |
| 2. |
Refrigerate while preparing the apples. |
| 3. |
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. |
| 4. |
With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1" outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. |
| 5. |
Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple. |
| 6. |
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples. |
| 7. |
Bake in oven at 350 °F (175 °C) on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. |
| 8. |
Let apples stand for 10 minutes before serving. |
