Granola-filled baked apples

With apples from the local orchard and a few items from the pantry, this dessert came together in minutes. Make one apple per person (though our eight-year-old grandson asked for seconds, so make an extra one if he's at your dinner table). Proportions aren't very important in this recipe.

1 apple per person (use firm apples, like Macoun, Cortland or Jonathan)
2 Tbsp granola per apple
Agave nectar
1 pat of butter per apple
Ground cinnamon
Pomegranate or unsweetened apple juice

Preheat oven to 400°F.

Core the apples (with an apple corer or sharp paring knife), and stand them in a high sided cake pan. Fill each apple with granola. Squirt a bit of agave nectar on the apple and the filling. Top the granola with a pat of butter, and sprinkle on a pinch of cinnamon.

Pour pomegranate or unsweetened apple juice into the pan, to a depth of 1/2 inch. Cover the pan with aluminum foil, and bake for 30-35 minutes, or until the apples are soft when pierced with a sharp knife.

Spoon some of the pan liquid on top of each apple, and serve warm. Top with whipped cream or vanilla ice cream, if you wish.