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Slow-Cooker Cranberry-Walnut Stuffed Apples

Slow-Cooker Cranberry-Walnut Stuffed Apples
PREP TIME
4h 20 min
YIELDS
4-6 servings

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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Ingredients

¾
cup walnuts, toasted and chopped
½
cup chopped dried cranberries
cup packed light brown sugar
cup rolled oats
3
Tbsp unsalted butter, cut into small pieces
1
Tbsp fresh lemon juice
½
tsp 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
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Directions

Step 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.

Step 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.)

Step 3

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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