Slow Food: Baked Apples

by Anne Bennett on October 13, 2009


Here is an easy way to make baked apples in your slow cooker that involves very little effort and results in wonderful fall flavors, not to mention cinnamon-y kitchen aromas. I baked these yesterday and refrigerated them in a glass dish. This morning I cut up one apple into wedges, microwaved it until it was warm, and served it with plain (home made) yogurt and (home made ) granola on top. I would have taken a picture before eating it, but this fall weather isn’t cooperating in the early morning hours. It was still dark out. Plus the aroma was so wonderful I couldn’t wait to eat it!

I used whatever apples I had on hand, and several of them look wrinkled; those are probably not baking apples. The rest of the bunch are Fujis. ¬†Golden Delicious apples work well too. It really doesn’t matter, because they taste delicious regardless of their appearance. I didn’t peel their tops, which I will do next time.

Here is how you peel it.

Here is how you peel it.

6 medium baking apples, washed and cored
1/4 cup brown sugar, packed
2 T. golden raisins (dark raisins work well too)
1 t. fresh grated lemon zest
1 t. cinnamon
A pinch of salt
1 T. butter
1/4 cup apple juice (or orange juice)
1/4 cup water

In a small bowl mix together the brown sugar, raisins, lemon zest, cinnamon and salt. Place the apples into a 6-quart slow cooker and full each core with some of the sugar mixture. Dot tops with butter. Pour the apple juice and water around the apples. Cover and cook on low for 7 to 9 hours.

Serve these for breakfast with yogurt, or for dessert, either on their own or with low-fat ice cream. Be sure to warm them up first.

Serves: 6

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