I typically associate baked apples with fall. But they are much too delicious to only eat them for one season! Besides, our farmer's market offers apples year-round thanks to the orchards large storage space. So, baked apples in the heart of winter are just as delicious for dessert or a snack as they are in the fall.
I use a fairly small amount of maple syrup. You can certainly drizzle more over the top once they've finished baking if your hungry group prefers them a bit sweeter. Sometimes I add a handful of scrumptious homemade granola instead of the nuts and raisins. That's equally delicious.
Throw these in the slow-cooker once dinner is up and running, and by the time your family is getting a sweet tooth, you'll be enjoying piping hot, freshly made dessert. Now that's the perfect end to the day!
I use a fairly small amount of maple syrup. You can certainly drizzle more over the top once they've finished baking if your hungry group prefers them a bit sweeter. Sometimes I add a handful of scrumptious homemade granola instead of the nuts and raisins. That's equally delicious.
Throw these in the slow-cooker once dinner is up and running, and by the time your family is getting a sweet tooth, you'll be enjoying piping hot, freshly made dessert. Now that's the perfect end to the day!
serves 4
4 large baking apples
1/2 cup golden or regular raisins
1/2 cup chopped walnuts
3 teaspoons maple syrup
1 teaspoon ground cinnamon
4 Tablespoons unsalted butter, melted
1 1/4 cups apple juice or apple cider
Wash the apples. Remove the tops by cutting straight across (see photo) and then remove the core. ( I find using a small spoon or scoop is easiest to do this). Discard the core but keep the top.
4 large baking apples
1/2 cup golden or regular raisins
1/2 cup chopped walnuts
3 teaspoons maple syrup
1 teaspoon ground cinnamon
4 Tablespoons unsalted butter, melted
1 1/4 cups apple juice or apple cider
Wash the apples. Remove the tops by cutting straight across (see photo) and then remove the core. ( I find using a small spoon or scoop is easiest to do this). Discard the core but keep the top.
Pour the juice or cider in the bottom of the slow-cooker and set the apple bottoms in the slow-cooker, scooped side up. Fill the scooped out center with the raisins & walnuts, dividing them evenly. Pour 1 Tablespoon of melted butter over the walnut-raisin mixture of each apple. Pour 3/4 teaspoon of maple syrup over the walnut-raisin mixture of each apple. Sprinkle the apple fillings with cinnamon. Top each with their previously cut off tops.
Cover and cook 2 1/2 - 3 hours on low, until apples are tender. Your house will smell ahh-mazing!!!
Remove the apples using a spatula. Serve.
Remove the apples using a spatula. Serve.
