Fruit & Nut Baked Apples Recipe
Summary
Cooking Time4 Hr 0 MinHealth IndexAverage
Ingredients
| 4 large baking apples, such as Rome Beauty or Cortland | ||
| Lemon juice | 1 Tablespoon | |
| Dried apricots | 1/3 Cup (16 tbs), chopped | |
| Pecans and walnuts | 1/3 Cup (16 tbs), chopped | |
| Packed brown sugar | 3 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
SCOOP out center of each apple, leaving 1 1/2-inch-wide cavity about 1/2 inch from bottom.
Peel top of apple down about 1 inch.
Brush peeled edges evenly with lemon juice.
Mix apricots, walnuts, brown sugar and cinnamon in small bowl.
Add butter; mix well.
Spoon mixture evenly into apple cavities.
POUR 1/2 cup water onto bottom of slow cooker.
Place 2 apples in slow cooker.
Arrange remaining 2 apples above but not directly on top of bottom apples.
Cover and cook on LOW 3 to 4 hours or until apples are tender.
Serve warm or at room temperature with caramel ice cream topping, if desired.
Peel top of apple down about 1 inch.
Brush peeled edges evenly with lemon juice.
Mix apricots, walnuts, brown sugar and cinnamon in small bowl.
Add butter; mix well.
Spoon mixture evenly into apple cavities.
POUR 1/2 cup water onto bottom of slow cooker.
Place 2 apples in slow cooker.
Arrange remaining 2 apples above but not directly on top of bottom apples.
Cover and cook on LOW 3 to 4 hours or until apples are tender.
Serve warm or at room temperature with caramel ice cream topping, if desired.
Chef
