Instructions: Preheat the oven to 375F degrees. Combine the butter, raisins, brown sugar, and cinnamon in a small bowl, working the mixture with your fingers until the ingredients are well combined. Set the filling aside.

Core the apples; then carefully remove a strip of peel from around the stem end of each. Divide the raisin filling among the hollowed-out cores.

Place the apples in a small baking dish and pour the cider into the bottom of the pan.

Bake, basting the apples occasionally with some cider, until the centers can be easily pierced with a knife, 40 to 45 minutes.

Serve warm with the juices from the pan, with the whipped cream.

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