- ¾ c. walnuts, toasted and chopped
- ½ c. chopped dried cranberries
- ⅓ c. packed light brown sugar
- ⅓ c. 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 c. apple cider
- Vanilla ice cream and pure maple syrup, for serving
- Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and ½ teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
- 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.)
- 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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These apples are fantastic! The recipe was extremely quick, easy and required minimal effort. I chose four fairly large Fuji apples and they were delicious, I would highly recommend going with Fuji. My apples were in the crockpot for about four hours. They were still firm enough that they held their shape, but were soft enough to poke a fork right through. I topped them off with some maple syrup- perfection! If you’re looking for a delicious, easy recipe that will both taste and smell wonderful, then look no further.