Crock-Pot Baked Apples Recipe
Many of us like to go apple picking this time of year. So I was looking online at some recipes I can make with apples. I thought this recipe looked easy, delicious and not too unhealthy either! It comes from Skinny Chef.
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons butter
1 teaspoon cinnamon
6 apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)
In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon.
Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes – it also adds extra fiber which is always a plus.
Fill the apples with the filling and place them in the crock-pot.
Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
If you don’t have a crockpot, you can use a 7×11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn.
If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt.
You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.