My personal feeling is that baked apples are usually quite a bit sweeter than they need to be. So, here you have this very simple, barely sweet version – with warm, fragrant spices, and just a touch of oats!
With the ease of gentle slow cooking, these baked apples turn out magically fork-tender and enticingly delicious on a cold winter’s night.
SLOW COOKER BAKED APPLES
1/2 cup water
3 baking apples (I like Pink Lady or Honeycrisp apples)
1/4 cup rolled oats
1 teaspoon cinnamon
1 teaspoon apple pie spice
6 small dried apricots, diced
1 pitted date, diced
1 tablespoon date syrup (or maple syrup)
Pour the water into the bottom of a medium 3- or 4-quart slow cooker.
Wash and core the apples, taking care to avoid puncturing the base of the apples. (A melon baller or a teaspoon works well for this.) Peel only the top third of each apple. Set aside.
Into a small bowl, add the remainder of the ingredients (oats, spices, dried fruit, and syrup), and combine very well. Stuff the apples evenly, using all of the filling mixture.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen