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.
Recipe courtesy of Food Network Kitchen
Show: The Kitchen
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Total:
4 hr 20 min
Prep:
20 min
Cook:
4 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 20 min
Prep:
20 min
Cook:
4 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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