Preheat oven to 375°F.
In a small pot combine water, the Redpath® Dark Brown Sugar, and the fresh rosemary. Simmer and stir until sugar dissolves. Turn off heat, cover and let rosemary infuse into the simple syrup; at least 10 minutes.
In a medium bowl, combine oats, cranberries, hazelnuts, cinnamon, ginger, salt, and cloves until thoroughly mixed. Work in the butter with hands, until evenly distributed throughout the mixture.
Remove stems from apples. Slice a small portion from the top of each apple. With the help of an apple corer, melon baller, or paring knife, scoop out about an inch-sized hole in the middle of each apple being careful not to go through the bottom. Discard core and seeds (see chef’s tips).
Strain simple syrup; discard rosemary.
Spoon a teaspoon (5 ml) of the simple syrup into the cavity of each apple and swirl to coat the sides. Place apples into a 9” x 9” square baking dish.
Evenly divide and fill oat mixture between the apples. Spoon the remaining syrup over the apples.
Cover with aluminum foil. Place into the preheated oven and bake for 15 minutes. Remove foil and continue baking for an additional 10 minutes or until apples are tender but not mushy. Check every 5 to 10 minutes to prevent overcooking.
Remove from oven, let cool slightly; about 5 minutes. Garnish apples with fresh rosemary, if desired.