Use Bramley or any seasonal apples you have to hand. Get a grownup to help with the caramel, it will be extremely hot. Once cooked, these apples are best served with ice cream or some additional cold cream.
Heat oven to 180C
Core the apples, leaving a plug in the base using a cut out slice of the core. Spoon ½ a tablespoon of oats into each cavity.
In a heavy bottomed saucepan over a medium heat melt the sugar slowly allowing it to turn golden brown. Do not stir the caramel, just let it gently bubble away and melt. Carefully pour about 1 tablespoon of the caramel into each apple cavity
Without returning the caramel to the heat, whisk half the butter into the caramel followed by the cream, bit by bit. Finally add the salt and put the caramel sauce to one side (somewhere warm) whilst the apples bake in the oven.
To bake the apples, add the remaining oats and butter to a baking dish along with the apple juice or water and bake uncovered for 35 – 40 minutes for optimum apple explosion.
Serve the apples with the caramel sauce poured over the top.