Best 7 Slow Cooked Stuffed Apples Recipes

SLOW-COOKED STUFFED APPLES

Steps:

• Core apples and peel top third of each; brush peeled portions with lemon juice. Place in a 6-qt. slow cooker. , Combine the pecans, apricots, brown sugar, butter, cinnamon and nutmeg. Place a heaping tablespoonful of mixture in each apple. Pour 2 cups water around apples., Cover and cook on low for 3-4 hours or until apples are tender. Serve with granola and caramel topping if desired.

EASIEST EVER BAKED STUFFED APPLES

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES

Steps:

• Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
• Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
• Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

SLOW COOKER BAKED APPLES

Steps:

• Combine apples, raisins, brown sugar, water, cinnamon, nutmeg, and cloves in a slow cooker; mix well.
• Cook on High until soft, about 4 hours. Serve in bowls with cooking liquid poured over the top.

BAKED STUFFED APPLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

BAKED STUFFED APPLES

Steps:

• In a bowl, stir together both zests, orange juice, raisins, and Cognac; cover, and let stand at room temperature 8 hours, or up to 1 day.
• Preheat oven to 325 degrees, with a rack in the center. Stir nuts, brown sugar, cinnamon, and mace into raisin mixture. With a small melon baller, core apples, starting at stem end and leaving blossom end intact. Stand cored apples on a baking sheet lined with a nonstick baking mat, and fill each one with raisin mixture, dividing evenly. Bake until base of an apple is tender when pierced with the tip of a sharp knife, 25 to 45 minutes, depending on size and variety. Cool apples on baking sheet on a wire rack.
• Fit a large pastry bag with an open-star tip (such as #18) and fill with Swiss meringue. Pipe a rosette on top of each apple. Using a small kitchen torch, carefully brown edges of the meringue. (Alternatively, place meringue-topped apples under the broiler until golden, 1 to 2 minutes, watching carefully to avoid burning.)
• Spoon about 3 tablespoons creme anglaise onto each of 8 dessert plates. Transfer chocolate creme anglaise to a small pastry bag fitted with a plain fine tip (or place in a small sturdy plastic bag and snip off corner). Starting at the outside and working toward the center of the plate, pipe a spiral pattern, leaving about 1/4 inch between each curved line. To create the spider-web design, drag the tip of a sharp knife in radiating lines through the chocolate spiral, working from the center of the plate out, and spacing about 1/2 inch apart. Place a meringue-topped apple in the center of each plate, and serve immediately.

SAVORY RICE-STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. In a medium bowl, combine the brown rice and next 8 ingredients; mix well. Fill each apple with about 2 tablespoons filling, packing it well. Place the stuffed apples in a greased 4-quart slow cooker. Pour in the apple juice and chili sauce. Cover and cook on high until the apples are soft, 1-1/2 to 2 hours. Spoon liquid over each apple serving.