Slow-Cooker Baked Apples

Ingredients:

• 4 -5 baking apples
• 1 tablespoon lemon juice
• 1/3 cup craisins
• 1/2 cup pecans, chopped
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup butter, softened

Directions:

1. Scoop out center of each apple and and leave cavity about 1/2 in from bottom.
2. Peel top of apples down about 1 in and brush lemon juice on top.
3. In bowl, combine craisins, pecans, brown sugar, cinnamon, and butter. Spoon mixture into apple cavities.
4. Pour 1/2 c water in sprayed crockpot and arrange apples inside.
5. Cover and cook on low 1-3 hrs or until tender.
6. Serve warm or room temperature with carmel ice cream topping.

(Serving over ice cream is optional and recommended).

Time: 1 Hour 20 Minutes

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Cinnamon Apples

Ingredients

• 6 medium Granny Smith apples, peeled and cut into eighths
• 1 tablespoon lemon juice 
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup chopped walnuts 
• 1/2 cup maple syrup
• 1/4 cup sweetened dried cranberries (we tested with Craisins)
• 1/4 cup butter, melted 
• 2 teaspoons ground cinnamon
• 2 tablespoons water
• 1 tablespoon cornstarch

Preparation

Combine apples and lemon juice in a 4-quart slow cooker; toss well to coat. Add brown sugar and next 5 ingredients, combining well.
Cover and cook on LOW 3 hours.
Stir together water and cornstarch in a small bowl; stir into apples.
Cover and cook on LOW 3 more hours or until apples are tender.
Prep: 16 minutes, Cook: 6 hours
Slow-Cooker Size: 4-quart

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Walnut-Stuffed Apples

Ingredients

• 1/4 cup coarsely chopped walnuts
• 3 tablespoons dried currants
• 2 1/2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon, divided 
• 4 medium Granny Smith apples, cored
• 1 cup packed brown sugar
• 3/4 cup apple cider

Preparation

Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.

Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.

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