Fall is here! Which means that it’s time for harvest foods, like pumpkin and squash and apples! We’ll be posting lots of delightful fall flavors on the blog in the coming weeks, and to kick off the new season, here’s a delectable baked apple recipe, which you can make in your slow cooker! I was lucky enough to go apple picking over the weekend (cortlands — my favorite — are ripe and ready to be picked at last!), and I was excited to give this recipe a try. It’s fast, simple, and tastes just like fall!
The nuts form a textural contrast to the soft apples in this homey dessert. It’s important to peel the top half of the apple. If you don’t, the steam builds up inside the skin and the apple tends to fall apart.
Makes 4 servings
4 baking apples, such as Jonathan and Northern Spy
2 tablespoons pure maple syrup
2 tablespoons unsalted butter, melted
1⁄4 teaspoon ground cinnamon
1⁄4 cup chopped walnuts
1⁄3 cup raisins
1⁄4 cup rum
1. Core apples and peel the top half only. Place apples in the slow cooker. Combine maple syrup, melted butter, cinnamon, walnuts, and raisins in a small bowl. Spoon equal portions of the mixture into cores of apples. Spoon rum over apples.
2. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until apples are tender when pierced with the tip of a knife. Serve hot, at room temperature, or chilled.
NOTE: The apples can be prepared up to 2 days in advance and refrigerated, tightly covered.
From Gluten-Free Slow Cooking
Variation: Substitute crème de cassis for the rum, substitute granulated sugar for the maple syrup, and omit the cinnamon.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.