This recipe is made in a round 4-quart slow cooker. It’s the perfect size to fit 4 large apples snuggly.
Ingredients
- 3/4 cup coarsely chopped walnuts
- 1 and 1/3 cup dried cranberries or dried cherries
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1/3 cup whole rolled oats
- 3 Tbsp cold unsalted butter, cut into ¼-inch pieces
- 1 Tbsp lemon juice
- 4 large firm apples like Cortland or Honeycrisp
- 1 cup apple cider
Instructions
Place the chopped walnuts, dried fruit, brown sugar, oats, cinnamon, ginger and salt in a bowl. Toss to combine. Using your fingers, work in the diced butter pieces to form a crumble. Add lemon juice. Stir gently to combine. The mixture should hold together when squeezed between two fingers.
Cut approximately ¹/8 inch off the top of each apple making the top even. Starting at the top of apple, use an apple corer to remove the stem area and seeds being careful not to cut through the bottom of the apple. Use a paring knife to make the cored area a little larger to better accommodate the filling.
Stuff each apple with the filling, forming a small domed top of stuffing on each apple. Place the apples in the slow cooker, stuffing side up. The apples should fit firmly in the cooker. Pour the apple cider into the slow cooker, being careful not to p our on top of the apples.
Cook on low until apples are tender. Depending on the firmness of the apples, they will be done in 2½ to 3 hours.
Serve the apples warm, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce or pure maple syrup.
Makes 4.
