Slow-Cooked Stuffed Apples Recipe

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Slow-Cooked Stuffed Apples Recipe
Slow-Cooked Stuffed Apples Recipe photo by Taste of Home
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Slow-Cooked Stuffed Apples Recipe

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Publisher Photo
This irresistible dessert is slow-cooker easy. Warm and comforting, the tender apples are filled with chewy pecans and yummy caramel topping. —Pam Kaiser, Mansfield, Missouri
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours

Ingredients

  • 6 large tart apples
  • 2 teaspoons lemon juice
  • 1/3 cup chopped pecans
  • 1/4 cup chopped dried apricots
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Granola and caramel ice cream topping, optional

Directions

Core apples and peel top third of each; brush peeled portions with lemon juice. Place in a 6-qt. slow cooker.
Combine the pecans, apricots, brown sugar, butter, cinnamon and nutmeg. Place a heaping tablespoonful of mixture in each apple. Pour 2 cups water around apples.
Cover and cook on low for 3-4 hours or until apples are tender. Serve with granola and caramel topping if desired. Yield: 6 servings.
Originally published as Slow-Cooked Stuffed Apples in Taste of Home August/September 2010, p21

Nutritional Facts

1 each: 256 calories, 11g fat (4g saturated fat), 15mg cholesterol, 50mg sodium, 43g carbohydrate (34g sugars, 6g fiber), 1g protein.

  • 6 large tart apples
  • 2 teaspoons lemon juice
  • 1/3 cup chopped pecans
  • 1/4 cup chopped dried apricots
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Granola and caramel ice cream topping, optional
  1. Core apples and peel top third of each; brush peeled portions with lemon juice. Place in a 6-qt. slow cooker.
  2. Combine the pecans, apricots, brown sugar, butter, cinnamon and nutmeg. Place a heaping tablespoonful of mixture in each apple. Pour 2 cups water around apples.
  3. Cover and cook on low for 3-4 hours or until apples are tender. Serve with granola and caramel topping if desired. Yield: 6 servings.
Originally published as Slow-Cooked Stuffed Apples in Taste of Home August/September 2010, p21

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Reviews forSlow-Cooked Stuffed Apples

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MY REVIEW
HeatherHH User ID: 1550099 108032
Reviewed Oct. 7, 2010

"Just like any other cooked apple, except that there was a very small

amount of a sweet nutty mixture in the middle. It did nothing for me.
I'd have been just as happy with plain cooked apples, and it would
have been easier.
Note, if you want your filling to spill over the top like in the picture, you better double it. Mine just barely filled up the cavity."

MY REVIEW
nhatalsky User ID: 1457645 148485
Reviewed Sep. 15, 2010

"I just made these this weekend, and they were awesome! I did leave out the apricots, and I doubled the topping so I had plenty to stuff inside and pile on top of the apples. I cored the apples like the directions said, but I didn't do it all the way through. I scooped out what was cored with a small measuring spoon so the pecan mixture didn't leak out of the bottom as the apples cooked. Also, next time I will cook them in either apple juice or cider instead of water for even more flavor! I think adding cornstarch to thicken the liquid to make it good for drizzling over the top is a good idea, too! Incidentally, I didn't make this for a dessert...I served it as a side dish along with baked chicken, macaroni and cheese, and buttered asparagus. They got rave reviews from my kids and husband! I can't wait to make this recipe again this fall! Delicious!"

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