4 apples, any kind (Honeycrisp work especially well.)
1 teaspoon of brown sugar
Cinnamon to taste
Greek yogurt (a spoonful per apple)
Honey to drizzle
Preheat oven to 400 degrees. Place cored apples in a square baking dish. Fill "apple tunnels" with one quarter teaspoon of brown sugar and a handful of raisins, almost to the top. Pour a light layer of apple juice at the base of the apples. Add water. The combined liquid should come to an inch. Sprinkle cinnamon to taste over the apples.
Bake for 40 - 60 minutes. The apples will be done when their browning skins start to separate from the rest of the fruits. You may see cracks in the skin. As recipe author Sarah Chatzel says, "It will almost look like the apples are starting to explode." Remove baked apples from the oven and let cool. Top warm apples with Greek yogurt and honey.
Guiding Note to Grown Ups: Wash and core four apples in advance. Core the apples by creating tunnels (rather than funnels) that run from top to bottom and remove all seeds, stems, and membranes. Fill a measuring cup with water for easy pouring. I recommend using a glass baking dish so that children can visualize the water/juice level at one inch. You can try introducing a ruler to double-check it.