You'll want to use baking apples for this recipe. The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn't break down in the oven. These are some of the best varieties I've found: Jonagold, Braeburn, Cortland, Fuji, Gala, and my personal favorites Honeycrisp and Winesap. If apple picking you'll be limited to what's available at the Orchard. You can always ask them which varieties they recommend for baking.
Cook time: 50 minutes
4 large baking apples
1/2 cup granola with pomegranate or cranberries, coarsely crushed
1/4 cup chopped pecans
1/2 cup Dalmatia Fig Spread with Orange or Dalmatia Fig Spread - Original, divided
3/4 cup apple cider or water
4 teaspoons butter, divided
Combine granola and pecans in small bowl; stir in 1/3 cup Fig Spread. Melt remaining Fig Spread and brush on peeled parts of apples. Evenly spoon mixture into apples, mounding on top. Top each apple with 1 teaspoon butter. Pour cider around apples. Bake 50 minutes or until apples are tender. Serve, if desired, with heavy cream or ice cream.