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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.
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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Cook: 4 hr
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.)
  3. Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.