When I lived in New England, I loved apple picking and choosing from all of the wonderful varieties. In fact, it was something that I got to do in September. Baked apples don’t seem so suited to September in the South. Actually, in Georgia, it seems like the orchards don’t have the same selection. (Luckily, we do have a great collection of peach choices.) In Connecticut, during college, I used to go to the orchard with friends, and we’d bake apple crisp at the house of the person with a oven. I guess I need to track down that recipe! (In fact, I’ve emailed the recipe holder because he also had an amazing Goulash recipe.) While this super easy, slow cooker baked apples certainly isn’t his apple crisp, it does bring back those flavors of New England. It’s also such an easy dinner to make for guests because it takes only a few minutes to prepare, and looks impressive on the dinner table!
I met a woman who told me all about the best apples for baking. She lives in a farming community in the Midwest, and she recommended Braeburn apples. As a non-expert on Apple varieties, I can’t speak to the best baking apples, but my local famer’s market has several wonderful charts, and Braeburn apples were recommend on their charts as well. I’ve heard that Granny Smith apples also work well for baked apples, but I guess it’s a matter of taste.
Slow Cooker Baked Apples Ingredients
- 4 to 6 Medium-Large Apples
- 1 Cup of Apple Juice
- 1/4 stick Unsalted Butter, cubed
- 1 tbsp brown sugar, per apple
- 1 tbsp raisins, per apple
- 1 tsp ground cinnamon
- Dash of freshly grated nutmeg
Start by coring your apples. (I use this apple corer.) I think peel a bit of the top of the apple away to allow me to season the flesh of the apple, rather than the peel. Fill your slow cooker with a cup of apple juice. This helps the apples stay moist while cooking. Place the apples in the slow cooker.
Mix your brown sugar, butter, raisins and cinnamon in a dish, and then fill the apple core with the ingredients. I then sprinkle a bit more cinnamon and some freshly grated nutmeg over the top of the apples.
Let the apples cook on low for 4 hours. A shorter period of time on low doesn’t make the apples soft enough, and cooking them for 4 hours on high will turn them into mush. (Ask me how I know!) Four hours on low will result in perfect slow cooker baked apples!
You can serve these apples alone, with whipped cream or vanilla ice cream. The apples aren’t too sweet, so ice cream will make the dessert more decadent, and standing alone will be a more sophisticated, adult dessert,