SLOW COOKER BAKED APPLES via TipHero
SLOW COOKER BAKED APPLES
There’s nothing that says “fall” more than picking and cooking with apples, but sometimes we get so excited and pick so many that we run out of ways to enjoy them. Luckily, we’re adding a new, tasty, easy one to the list: Slow Cooker Baked Apples!
Yes, you read that correctly: we’re making baked apples with our favorite appliance! The result is an easy treat, stuffed with a beautiful brown-sugar-and-rolled-oat crumble and topped with caramel sauce, that captures all the favorite flavor of apple pie with less work. Watch how we make them, then read on for the full recipe!
SLOW COOKER BAKED APPLES
MAKES SIX BAKED APPLES
Prep Time: 30 minutes
Total Time: 3 to 3 ½ hours
INGREDIENTS
- 6 gala apples
BROWN SUGAR CRUMBLE
- ½ cup rolled oats
- ¼ cup brown sugar
- ⅓ cup chopped pecans
- 3 tablespoons butter, cubed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
CARAMEL SAUCE
- ½ cup brown sugar
- ¼ cup butter, melted
- ¼ to ⅓ cup evaporated milk
- Pinch of salt
- ½ teaspoon vanilla extract
DIRECTIONS:
- Rinse and remove the stems from all of the apples. Using a paring knife, slice the top ¼ inch off of the apples. Use a paring knife to cut around the cores of each apple. Use a grapefruit spoon or teaspoon to remove the cores and seeds. Leave about ½ inch of the apple intact at the bottom so you can fill them later.
- In a large bowl, combine the rolled oats, ¼ cup of brown sugar, chopped pecans, 3 tablespoons of butter, ground cinnamon and ¼ teaspoon of salt. Using a fork or your hands, smash the butter into the mixture until it is well combined into a crumble.
- Fill the hollowed out apples with this mixed brown sugar crumble.
- In a bowl or large measuring cup, mix the ½ cup of brown sugar and ¼ cup of melted butter for the caramel sauce. Add ¼ cup of evaporated milk, the vanilla extract, and a pinch of salt, and stir to combine.
- Place the filled apples in the slow cooker. Space the apples out, and do not let the apples touch the walls of the slow cooker. If they do, those places where the apple touches the wall will get soft faster than the rest of the apple and may cause the skin on the apples to split.
- Pour the caramel sauce in the bottom of the slow cooker, between the apples and not on top of them.
- Cook on high for for 2 to 2 ½ hours, or until apples are nice and tender, but not falling apart.
- Remove the apples from the slow cooker.
- If needed, allow the caramel sauce in the bottom to thicken with the lid removed. If the caramel sauce has separated during cooking, allow the sauce to cool for a few minutes, then blend back together with a tablespoon of evaporated milk. Keep in mind the sauce will thicken as it cools to room temperature.
- Serve the apples warm and drizzle with caramel sauce.
Just imagine how amazing your home is going to smell while these baked apples cook! It’s the ultimate fall dish, and of course, a fantastic treat for dessert, a snack, or basically any time of day.
So what do you think?! Will you try making baked apples this way? Have you ever made them in your slow cooker before? What other autumn treats would you like to see get the slow cooker treatment? Tell us if you try these and how they turn out for you!
Recipe adapted from Skinny Chef
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