6 red apples (like Jonagold, Honeycrisp, Braeburn, or Pink Lady)
1 1/2teaspoonground cinnamon
2tablespoonshoneyplus extra if desired
1/2teaspoon vanilla extract
6tablespoons butter, meltedplus 4 tablespoons chilled or room temperature
Preheat oven to 375°F.
Place the almonds onto a baking sheet in a single layer and toast in the oven while it is heating until they become fragrant. Remove almonds from the oven and chop into very small pieces. Place almonds in a small bowl and set aside.
Wash the apples well. Take a sharp knife and cut the stem out of the apple. Then use a melon baller to scoop out the cavity of the apple, but be sure to keep the base of the apple intact. You may want to level the apple by checking to see if it will sit upright on its own. If it does not, trim enough off the bottom of the apple so it will sit upright.
Prepare the filling by tossing together the chopped almonds, ground cinnamon, 2 tablespoons honey, salt, and vanilla extract. Add 2 tablespoons of melted butter, and stir.
Stuff the apples with the filling, and add about a 1-teaspoon pat of butter on the top of each apple.
Place boiling water and 2 tablespoons of butter into a 13x9-inch baking dish. Place the apples in the baking dish and bake for about 35 to 45 minutes, basting about every 10 minutes while cooking. Apples will be done when they are firm but give slightly when pressed.
When serving, spoon about a tablespoon of basting liquid on the apples and drizzle with additional honey if desired.