Yes, definitely. This is what all breakfast cereals wish they could be! I had an amazing baked apple for brunch in New Orleans, where it's considered an important part of a well-balanced hangover-battling breakfast. Give it a try.
The base recipe I describe here is easily modified, so you can combine it with your favorite parts of Grandma's recipe, or experiment to your heart's content.
Step 1: Tools & Ingredients
allspice, cinnamon, or other spice of your choice (optional)
other fillings like raisins or nuts (optional; I'm not using them here)
knife or apple corer
oven-proof baking dish
Step 2: Core Apples
Place them right-side-up in a baking pan. It's fine if they're a snug fit, but you want each to have enough room to rest squarely on the bottom of the pan.
What kind of apples should you use?
Anything that's considered a good baking apple, and preferably has a slightly tart bite. That includes Galas, Golden Delicious, Cortlands, Empires, Mutsus, Winesaps, Jonagolds, Johnathans, Honeycrisps, Russets, Pippins, or anything else you'd use in a pie. Avoid Fujis, McIntosh, and Red Delicious, as they don't stand up well to cooking. I also tend to avoid Granny Smiths, as they're a bit one-note tart, but if you're adding more flavorful fillings they may be fine.
Step 3: Stuff apples
If you're using raisins or nuts, this is the time to add them too - mix them with the brown sugar, and pack the cores a bit more tightly.
I don't have exact measurements for this - just eyeball it. The apple core/apple ratio turns out to be just about right for creating the right sweet balance, and anyway there's a decent margin for error.