Hello Fall. We’ve missed you.
Last week we brought these Caramel Apple Pie Bites to you and now our beloved Slow Cooker Baked Apples recipe is hitting the menu. These babies are juicy, delectable and a crowd pleaser. We grew up eating these baked apples for dessert every holiday season. Anything that goes well with a scoop of vanilla ice cream has to be good, right?
This slow cooker baked apples recipe is easily adaptable to suit individual tastes. For those who haven’t seen the light, you can skip adding nuts to their filling. Or the raisins. We prefer our raisins be in the drinkable form (a.k.a wine) so we omit them most of the time.
With the holiday season coming up we’ll have quite a bit more holiday themed recipes coming online. Make sure to sign up for the FoodieandWine.com newsletter to know when they’re posted live!
More FoodieandWine.com Recipes:
Slow Cooker Baked Apples
- 6 Baking Apples such as Granny Smith or Honeycrisp
- 1/4 cup Brown Sugar
- 1/4 cup Rolled Oats
- 1/4 cup All-purpose Flour
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 4 tbsp Butter Cold
- Combine the brown sugar, oats, flour, cinnamon, nutmeg and cloves in a medium size bowl.
- Add the diced butter and gently combine by squishing the butter between your fingers. Small chunks of butter are fine. Set aside.
- Core the apples using an apple corer or pairing knife. Make sure you don't cut all the way to the bottom, so the filling doesn't leak out. The bigger the hole the more filling you can stuff inside.
- Add 1/2 cup of water to the bottom of the slow cooker, followed by the apples.
- Stuff each apple to the top with the filling.
- Let cook for 1.5 - 2 hours on high or 4 hours on low.
- Half way through, add more filling to each apple if desired.
- Once the apples are soft to the touch they're ready to serve.
- Serve by itself or with a scoop of vanilla ice cream.