Heat the oven to 400 degrees F.
Remove the stem from the apples, and with a paring knife remove the top 1 1/2 inches of apple skin. With a melon baller remove the core of the apple. Continue to scoop out the center of the apple, to make a cavity. Save the good bits of apple to add to the stuffing. Rub the cut apple with the lemon to prevent discoloration.
In a small saucepan, combine the water and the dried fruits. Bring to a boil, remove from the heat, set aside to plump, 3 to 5 minutes.
Remove the plumped fruit from the liquid, and save the liquid. Chop the fruit. In a medium bowl, mix the fruit with the crumbled cookies, butter, and cinnamon. Stuff the filling into the prepared apples and place in a baking dish or gratin dish. Add the reserved liquid from plumping the fruit to the bottom of the dish to keep the apples moist while they bake.
Sprinkle the stuffed fruits with the sugar and bake for 40 minutes. Serve warm or at room temperature.
Recipe reprinted by permission of Doubleday. All rights reserved.