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.
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.
