Slow-Cooker Cranberry-Walnut Stuffed Apples

Slow-Cooker Cranberry-Walnut Stuffed Apples
Prep Time
4h 20 min
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.



cup walnuts, toasted and chopped
cup chopped dried cranberries
cup packed light brown sugar
cup rolled oats
Tbsp unsalted butter, cut into small pieces
Tbsp fresh lemon juice
tsp ground cinnamon
kosher salt
large or 6 medium firm baking apples (such as Rome, Golden Delicious or Honey Crisp)
cup apple cider
Vanilla ice cream and pure maple syrup, for serving


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.

Rate Recipe

My rating for Slow-Cooker Cranberry-Walnut Stuffed Apples