Sweet and comforting fall food. Perfect for days filled with crisp leaf piles and pumpkin patches, when Wisconsin trees seem to burst into flame in front of our very eyes, rendering us unable to do anything but gaze up in quiet awe at our world, suddenly ablaze.
Preheat oven to 350ºF. Scrub apples and core, but do not peel. The cored opening in the apple should be about 3/4-inch in diameter. Place apples in an 8-inch square baking dish. In a small bowl combine brown sugar, walnuts, raisins and cinnamon; stuff the mixture into the center of the apples and dot with butter. Carefully pour water around apples. Bake 30-40 minutes or until the apples are tender, but still keep their shape; baste apples with the pan juices a few times while baking. These are delicious as leftovers, cold or reheated, so you may want to bake extras.