Who ever thinks of making dessert in a slow cooker? This old-time favorite goes together quickly, and it's such a treat to come home to the aroma of cinnamon baked apples just like Mom used to make! —Pat Sparks, St. Charles, Missouri
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VERIFIED BY Taste of Home Test Kitchen
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- 4 large tart apples, cored
- 1/2 cup apple juice
- 1/2 cup packed brown sugar
- 12 Red Hots
- 1/4 cup butter
- 8 caramels
- 1/4 teaspoon ground cinnamon
- Whipped cream, optional
- Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three Red Hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
- Cover and cook on low for 4-6 hours or until the apples are tender. Serve immediately with whipped cream if desired. Yield: 4 servings.
Originally published as Hot Caramel Apples in Quick Cooking
May/June 1998, p45
Reviews forHot Caramel Apples
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MY REVIEW
Reviewed Nov. 21, 2011
"There was absolutely no caramel taste, there was a lot of liquid in the crock pot which I think was the reason the apple was too soft to eat and the apple skins got tough."
MY REVIEW
Reviewed Oct. 25, 2011
"Great stuff! I used Splenda. Didn't have red-hots but will the next time. This recipe is a keeper."
