I used to make a mix of butter, brown sugar, ground nuts, and sultanas every Autumn, which I’d freeze in a small container. When I wanted to bake apples, I’d use my corer to get out a cylinder of the stuffing, which slid easily into the cavity of the cored apple.
I hadn’t gotten around to this yet, when I bought farmstand Cortland apples a few days ago. On a whim, I’d bought a piece of maple walnut fudge from the display at the cash register. Later, when I thought about baking an apple, the only butter I had was frozen. Rather than waiting for it to thaw before making a filling, I thought of the fudge. It was a tasty, mess-free solution - just break off a piece and stuff it into the cored apple, then bake. Maple walnut may not be widely available, but (in New England, at any rate), penuche fudge is.
How do you fill your baked apples?