Image credit to: Beth Harris
Preheat oven to 375. While oven is heating prepare apples by cutting a small cap off of six of the apples, remove and ring of peel from around the tops of the apples. Using a small paring knife or melon baller remove core from apples. Remove peel from 7th apple and finely chop flesh into 1/4" pieces.
Place chopped apple, dried fruit, nuts, ginger or cinnamon, brown sugar, oats and 1 Tbsp melted coconut oil or butter in bowl and mix.
Heat remaing Tbsp coconut oil or butter in cast iron skillet that is large enough to hold the six apples. When hot place apples top-side down in skillet to brown tops. Once brown flip and stuff apple/fruit/nut/oat filling into cavities. Mix apple cide and maple syrup together and pour cider over apples. Place caps on top.
Place skillet in oven and bake 30-60 minutes (depends on apple type and size), basting occasionally with liquid that accumulates, until easily pierced with a skewer.
Let cool 15 minutes and serve with yogurt, ice cream or whipped cream.