5 Honeycrisp apples, tops trimmed and hollowed with a pairing knife or melon baller (keep bottom intact unless increasing filling; see tip)
2 cups rolled oats
3 tablespoons honey
½ cup brown sugar
1 teaspoon cinnamon
3 tablespoons cold butter, small diced
⅛ teaspoon salt
In a large bowl, mix oats, honey, brown sugar, cinnamon, butter and salt.
Generously stuff apples so filling is overflowing. Place into a 6-quart slow cooker lined with parchment.
Cook on high for 1½ hours. If you are using smaller apples, check after an hour for doneness.
Serve with whipped cream or vanilla ice cream.
Tip: If you prefer more oats, add another ½ cup. Cut through to the bottom of the apple to make more room. It'll be a bit more messy, but you'll have more oat goodness!