You can serve the apples as dessert of course, or you could eat them on top of a bowl of oatmeal for breakfast.
Preheat oven to 375.
Peel the upper 5th of your apple. Use a pairing knife to cut out the core - you want to cut a wider opening at the top, tapering down to the bottom of the apple. Place cored apples onto a baking dish or cookie sheet. If one of your apples won't sit up straight, slice a tiny bit off the bottom to give it a steady base.
Stuff apples with crushed hazelnuts. In a little cup or bowl, combine maple syrup, cinnamon, nutmeg and lemon zest. Scoop a spoonful or two of this tasty liquid over each hazelnut-stuffed apple. Place a pat of butter onto the top of each apple. Sprinkle on some flaky salt.
Place stuffed apples into the hot oven. Cook for 25-35 minutes until the sides of the apples have a little give when you press with your fingers. I like my baked apples pretty firm and just cooked through, not at all mushy.
While the apples are baking, scoop creme fraiche into a little pitcher. Use a fork to whisk in just enough heavy cream make the creme fraiche a pourable consistency.
Serve apples warm with a pitcher of runny creme fraiche and a ramekin of maple butter (amazing stuff!) or another pitcher of maple syrup to scoop over the baked apples.