Baked Apples with Cider Butter Sauce



6 servings

Baked Apples with Cider Butter Sauce

Jodi Pudge

These baked apples with cider butter sauce, made in the slow cooker, are an easy winter dessert.


  • 6 apples
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped dried cherries , apricot, cranberry or raisin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1/2 cup apple cider , or apple juice
  • 2 tbsp butter , melted
  • 2 tsp cornstarch


  • Core apples almost to bottom, leaving base intact. Slice off  3/4-inch (2cm) wide strip of peel around hole at top; trim base to level, if necessary.
  • In bowl, combine brown sugar, dried cherries, cinnamon and nutmeg; pack into apples. Place in slow cooker. Whisk together apple cider and butter; pour over apples.
  • Cover and cook on low, basting several times, until wrinkly and very tender, about 3 to 4 hours. Transfer apples to shallow serving dish and keep warm.
  • Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid in slow cooker. Cover and cook on high until sauce is thickened, about 15 minutes. (Make-ahead: Let apples and sauce cool separately. Store at room temperature for up to 8 hours or refrigerate in airtight containers for up to 3 days. Rewarm to serve.)
  • Drizzle sauce over apples.

Excerpted from Canadian Living: The Slow Cooker Collection by Elizabeth Baird. Copyright © 2009 by Transcontinental Books. Photography Copyright © 2009 by Jodi Pudge. Excerpted by permission of Transcontinental, a division of Random House of Canada Limited. All rights reserved.