“Baked” Apples

2     tablespoons old-fashioned, rolled oats
2     tablespoons of pecans
2     tablespoons unbleached, all-purpose flour
¼    cup packed light brown sugar
½    teaspoon pure vanilla extract
1     teaspoon ground cinnamon
¼    teaspoon ground nutmeg
       pinch ground cardamom
       pinch kosher salt
4     tablespoons unsalted butter, cold and cubed
4     medium to large apples, a sweet-tart variety
½    cup water
½    cup packed light brown sugar

1. Put the first 9 ingredients (through the salt) into the bowl of a Cuisinart®  food processor  or chopper fitted with the chopping blade. Process until combined. Add the cold butter and pulse until combined – the mixture should resemble an uneven crumb. Reserve in the refrigerator until ready to stuff the apples.
2. Prepare the apples by coring each, but being careful to keep the bottom intact. The easiest way to do this is to first use a paring knife to cut about a ½- to 1-inch circle out of the top  of the apple. Then, using a melon baller, scoop out the remainder of the core as best as you can, down to just the bottom of the apple (you will want to be sure to remove all of the seeds). Repeat with each apple.
3. Fill each apple cavity with the crumb topping, packing it in as firmly as possible.
4. Put the ½ cup of water and ½ cup of brown sugar into the cooking pot of the Cuisinart® Pressure Cooker. Stir to combine. Place the apples into the pot so that they are standing straight up.
5. Secure the lid and select Low Pressure.  Set the time for 5 minutes. When the audible beep sounds, let pressure release naturally. 
6. Once pressure is released completely, the red indicator will drop.
7. Remove lid. Serve warm.