Post by Loupy on Sept 20, 2014 19:53:04 GMT -7
Stuffed Apples ~ In The Crock-Pot or In The Oven
From: Mary Younkin @ www.barefeetinthekitchen.com/
Piping hot, tender apples, filled with dried fruit and soft pecans, baked with brown sugar and spices; this was an excellent dessert that didn't heat up the house or require more than a few minutes of effort on my part. .
I've made Cinnnamon Baked Apples and Brown Sugar Cinnamon Applesauce in the Crock-pot many times, but this was the first time I tried stuffing them. I loved the way all of the different flavors combined and my kids went nuts over these apples.
I baked the apples in the crock-pot this time. However, I'm including oven directions as well, if that is more your style
Yield: 4 servings
Ingredients:
4 granny smith apples
1/4 cup dried cranberries
1/4 cup raisins, light and dark work well
1/3 cup chopped pecans
1/4 cup light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon cardamom or cinnamon
4 teaspoons butter
Instructions:
Wash and core the apples, removing at least a 1" center in each apple.
Set the apples on a plate.
Stir together the dried fruit, pecans, brown sugar, salt and cardamom or cinnamon.
Fill each apple with this mixture, packing it firmly into each apple.
CROCK-POT DIRECTIONS:
Place the filled apples in the bottom of the crock-pot.
If you have a smaller crock-pot, you can raise a couple of the apples by sitting them on top of wadded up balls of foil in between the other two apples.
(This is how I cooked ours this time.)
Top each apple with a teaspoon of butter.
Cover with lid and cook for about 2 hours on high, until the apples are fork tender.
If you would like to cook on low, this should take 4-5 hours.
OVEN DIRECTIONS:
Preheat the oven to 425 degrees.
Place the filled apples in a muffin tray.
Top each apple with a teaspoon of butter.
Bake until fork tender, about 20 minutes.
Serve each apple with a dollop of Whipped Cream or a scoop of Ice Cream, if desired.
Enjoy!
From: Mary Younkin @ www.barefeetinthekitchen.com/
Piping hot, tender apples, filled with dried fruit and soft pecans, baked with brown sugar and spices; this was an excellent dessert that didn't heat up the house or require more than a few minutes of effort on my part. .
I've made Cinnnamon Baked Apples and Brown Sugar Cinnamon Applesauce in the Crock-pot many times, but this was the first time I tried stuffing them. I loved the way all of the different flavors combined and my kids went nuts over these apples.
I baked the apples in the crock-pot this time. However, I'm including oven directions as well, if that is more your style
Yield: 4 servings
Ingredients:
4 granny smith apples
1/4 cup dried cranberries
1/4 cup raisins, light and dark work well
1/3 cup chopped pecans
1/4 cup light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon cardamom or cinnamon
4 teaspoons butter
Instructions:
Wash and core the apples, removing at least a 1" center in each apple.
Set the apples on a plate.
Stir together the dried fruit, pecans, brown sugar, salt and cardamom or cinnamon.
Fill each apple with this mixture, packing it firmly into each apple.
CROCK-POT DIRECTIONS:
Place the filled apples in the bottom of the crock-pot.
If you have a smaller crock-pot, you can raise a couple of the apples by sitting them on top of wadded up balls of foil in between the other two apples.
(This is how I cooked ours this time.)
Top each apple with a teaspoon of butter.
Cover with lid and cook for about 2 hours on high, until the apples are fork tender.
If you would like to cook on low, this should take 4-5 hours.
OVEN DIRECTIONS:
Preheat the oven to 425 degrees.
Place the filled apples in a muffin tray.
Top each apple with a teaspoon of butter.
Bake until fork tender, about 20 minutes.
Serve each apple with a dollop of Whipped Cream or a scoop of Ice Cream, if desired.
Enjoy!
