Apple season is in full swing, and here in Virginia we are lucky to have several orchards nearby. Families flock to area apple orchards on the weekends for their annual tradition of apple-picking. Kids love climbing the trees to get that perfect fruit, and everyone enjoys the crisp, fresh air. When my family goes, we usually come home with bags and bags of apples.
This recipe puts all those apples to good use in an old-fashioned fall favorite. Warm apples topped with brown sugar, cinnamon, and raisins are a perfect dessert. Your kitchen will be filled with the scent of autumn in no time.
Slow Cooker Baked Apples
- 6 large baking apples, Granny Smith or Golden Delicious
- 1/2 cup apple juice
- 3/4 cup packed brown sugar, divided
- 1/2 cup golden raisins
- 1 teaspoon ground cinnamon
- 1/4 cup butter
- Core apples and peel about 1/2-inch around the top. Place in slow cooker crock. Pour apple juice and 1/4 cup brown sugar in bottom of crock around apples.
- In a small bowl, combine 1/2 cup brown sugar, raisins and cinnamon. Fill core of apples with brown sugar mixture until almost full.
- Add any remaining brown sugar mixture to apple juice in crock.
- Cut butter into tablespoon-size pieces. Cut each piece in half and place in core of apples. Place remaining tablespoon of butter in bottom of crock with apple juice.
- Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 1/2 to 5 hours.
- To serve, stir mixture in bottom of crock and spoon over apples.
For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.