Slow Cooker Cranberry-Walnut Stuffed Apples

This is the perfect dessert for a crisp autumn day. Be sure to use large baking apples such as Rome or Golden Delicious -they'll have just[ the right tenderness. Enjoy leftovers for breakfast the next day with a dollop of Greek yogurt.]

Total Time:
4 hr 20 min
Prep:
20 min
Cook:
4 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3/4 cup walnuts, toasted and chopped
  • 1/2 cup chopped dried cranberries
  • 1/3 cup packed light brown sugar
  • 1/3 cup rolled oats
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • Kosher salt
  • 4 large or 6 medium firm baking apples (such as Rome, Golden Delicious or Honey Crisp)
  • 1 cup apple cider
  • Vanilla ice cream and pure maple syrup, for serving
Directions

Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.

Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)

Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Slow-Cooker Meals