Preheat oven to 375 degrees
Mix chopped nuts/raisins/dried fruit in a bowl with the brown sugar and melted butter until thoroughly combined. Set aside.
With a paring knife, carefully core each apple, starting at the stem side, but leaving about a half inch at the bottom. You want your hollowed out hole to be between ¾ and 1 inch wide.
About an inch below the top of the apple, cut just through the skin all the way around the apple.
Fill each apple with a heaping tablespoon of the filling and place in the baking tin.
When all are filled and in the tin, evenly spaced, add the cup of water and pop in the oven for about 40 minutes or so (the apples should be soft but not mushy).
When done, carefully remove each apple to a small plate or bowl. Pour any pan juices over the apples evenly.
Serve as is, with lashings of thick cream or a la mode!