Ridiculously Easy Whole-Apple Crisp

Got this from Midwest Living Magazine

Prep: 30 minutes
Bake: 60 minutes

Ingredients

8 medium baking apples, such as Macintosh or Rome
1 cup orange juice
1 cup rolled oats
1/2 cup packed brown sugar
1/3 cup slivered almonds, toasted
1 Tbsp. all-purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup butter, melted
1/3 cup honey
1 6- to 7-oz. carton Greek-style yogurt or other creamy-style yogurt

Directions

1. Remove a 1/2-inch slice from tops of the apples. With a melon baller remove core, stopping about 1/2 inch from the bottom of the apple. Arrange the prepared apples in a 13x9x2-inch baking dish (3-quart rectangular) and brush with 1 tablespoon of the orange juice. (If necessary, remove a thin slice from the bottoms of the apples so they sit flat in the baking dish; brush with some orange juice.)

2. In a medium bowl combine oats, brown sugar, almonds, flour, cinnamon and nutmeg. Stir in butter until combined. Fill and top apples with oat mixture. (At this point, apples can be covered and refrigerated up to 24 hours.)

3. When ready to bake, pour remaining orange juice around the apples and cover with foil. Bake in a 350 degree F oven for 50 minutes. Remove foil; bake for 10 to 15 minutes more or until tender. Cool about 30 minutes. Transfer to a platter or plates and drizzle with honey. Serve with yogurt. Makes 8 servings.