5 Honeycrisp apples, tops trimmed and hollowed with a pairing knife or melon baller (keep bottom intact unless increasing filling; see tip)
2 cups rolled oats
3 tablespoons honey
½ cup brown sugar
1 teaspoon cinnamon
3 tablespoons Butter Olive Oil
⅛ teaspoon salt
In a large bowl, mix oats, honey, brown sugar, cinnamon, butter and salt.
Generously stuff apples so filling is overflowing. Place into a 6-quart slow cooker lined with parchment.
Cook on high for 1½ hours. If you are using smaller apples, check after an hour for doneness.
Serve with yogurt or ice cream, if desired.