I got the recipe from this website: 
http://cookit.e2bn.org/historycookbook/view.php?id=1478  
The kindest thing you can say about their documentation is that it's 
conjecturally correct.

Redaction:
4 apples
4 tsp honey
2 tsp steel oats
3 tsp raisins

Pre-heat oven to 375*.  Wash and core the apples with a sharp knife.  Score 
the skin of the apple all the way around.  You may wish to circle the apple 
more than once.  Put the apples in glass oven pan and add just enough water 
to cover the bottom of the pan.

Mix the honey, oats, and raisins in a small mixing bowl and stuff the core of 
the apples.  Bake for about 40 minutes.  If you core all the way thru, the 
oats will pick up water from the pan and cook mushier.  If you don't core all 
the way thru, the oats will only get apple juice from the apples and cook 
crunchier.  I find I prefer the crunch.  YMMV.

I think this recipe makes a nice little dessert, or a wonderful breakfast on 
a cold Saturday morning.  I would also recommend it as a feast dessert, it's 
period-oid, cheap, simple to make, and just a little bit out of the ordinary.

Honey Baked Apples (from The Redwall Cookbook)

2 Tablespoons butter
4 medium baking apples
1/2 cup dried fruit
1/4 cup honey, warmed
Custard sauce

Preheat oven to 350*  Generously butter baking dish.  Core the apples, 
stopping 1/2 inch short of the base of the apple.  Leave the peel on.
Stand the apples in the baking dish.

Fill each apple with 2 tablespoons of dried fruit.  Pour a tablespoon of
honey into each cavity.  Pour warm water into the pan until it comes up
about 1/2 inch up the sides of the apples.  Cover with foil and bake in
bottom third of oven for 25-30 minutes.

Serve warm with custard sauce.

Custard Sauce

2 eggs
4 egg whites
1/4 cup sugar
2 cups milk
1 teaspoon vanilla extract

In a bowl, beat eggs, egg whites, and sugar.  In a pan over medium heat,
warm the milk, do not let it boil.  When steaming, pour it over egg mixture, 
whisking constantly.  Return liquid to pan.  Cook over low heat, stirring 
constantly, until sauce thickens, about 4 minutes. Stir in vanilla extract.
Let cool.  This sauce can be stored in fridge for 3 days.


The two recipes were so close to each other, I included them in the same file.
If I were to make them for a feast, I'd combine both of them, using both
oats, honey and sauce.