4 large unpeeled tart cooking apples (favorites are Rome, Granny Smith or Pink Lady )
2 to 4 tablespoons granulated or packed brown sugar
1/2 cup Quaker Oats
1/4 cup dried blueberries
4 teaspoons butter
1/2 teaspoon ground cinnamon
4 small cinnamon sticks for garnish
Heat oven to 375°F.
Core apples to within 1/2 inch of bottom. Cut the top 1/4 inch off the top of the apple and with a spoon or melon baller, scoop out another 1/4 inch of apple to create a small bowl.
Place apples in ungreased glass baking dish.
Mix dry ingredients into a bowl and mix well.
Place 1/4 of dry mix into the center of each apple and drop 1 teaspoon butter onto the top of the mixture.
Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.
Bake 30 to 40 minutes or until apples are tender when pierced with a fork.
Spoon some of the melted butter sugar syrup in dish over apples several times during baking.
Finish with a scoop of vanilla ice cream and garnish with a small cinnamon stick .