3 tbsp. dark brown sugar
1/2 c. rolled oats (not instant)
1/4 tsp. cinnamon
1/4 tsp. ground ginger
pinch of ground nutmeg
pinch of ground cloves
1/4 c. sliced almonds, toasted
4 apples (McIntosh apples have the best texture for this dessert)
1 large egg, beaten with 1 tbsp. milk
whipped cream or ice cream

Heat oven to 350°F. Sprinkle 1 tablespoon brown sugar over a baking sheet. Combine oats, remaining 2 tablespoons sugar, and spices in the bowl of a food processor and blend until smooth. Add half the almonds and process until finely chopped. Add remaining almonds. Process until coarsely chopped. Transfer to a shallow bowl. Peel apples and cut into quarters. Cut out cores. Dip apples into egg mixture, letting excess drip off. Coat well with the oatmeal-nut mixture and transfer to prepared baking sheet. Bake for 20 to 25 minutes or until soft. Serve warm with whipped cream or ice cream.