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.
Baked Apples with Cider Butter Sauce
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.