Baked apples are always a treat, but coring whole apples can be a hassle. Just buy larger apples and cut them in half! Then all you have to do is scoop out the easily accessible core, add the sweet toppings, and let your slow cooker take it from there.
Slow Cooker Size/Shape: 4- to 6-quart round or oval
Slow Cooking Time: 2 to 2 1/2 hours on low, OR 1 hour to 1 hour 15 minutes on high
Apples with Almond-Apricot Sauce
Calories149 Per Serving
Protein2g Per Serving
Fiber4g Per Serving
|Total Fat||5.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||3.0 g|
|Total Carbohydrate||27 g|
|Dietary Fiber||4 g|
1 fruit, 1 other carbohydrate, 1 fat
2 tablespoons water
2 large apples (about 8 ounces each), halved and cored
1/4 cup chopped almonds
2 tablespoons chopped dried apricots
2 tablespoons firmly packed dark brown sugar
1/4 teaspoon ground ginger (or)OR
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon light tub margarine
Lightly spray the slow cooker with cooking spray. Pour in the water. Add the apple halves with the cut side up.
In a small bowl, stir together the remaining ingredients except the margarine. Spoon onto each apple half. Top each with 1 teaspoon margarine. Cook, covered, on low for 2 to 2 1/2 hours or on high for 1 hour to 1 hour 15 minutes, or until just tender. Be careful not to overcook; the apples will continue to cook while cooling.
Carefully transfer the apples to plates, leaving the sauce in the slow cooker. Stir the sauce. Spoon over the apples. Let cool completely, about 30 minutes. The sauce will thicken slightly while cooling.
Cooking Tip: If you let the apples overcook, they will become mushy.
This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.