A Catholic perspective on the world and all the good things therein, especially books and food. Literature cum chocolate is the order of the day at The Crockery.

Location: A Collegetown, Undisclosed Location, United States

No longer a graduate student, Teresa is now a professional know-it-all.

Monday, May 01, 2006

Better baked apples

In a previous post some months ago, I mentioned the merits of baked apples as a relatively healthy dessert with which one can round out a meal. Now I'm here to tell you briefly how you can make the very best baked apples. . . in your slow cooker! Yes, folks, that's right: after a long recipe-less existence, I'm going to share a recipe.

In this case, the recipe is from Not Your Mother's Slow Cooker Cookbook. I've resized it for two people, and adjusted the spices. This recipe is ideal for a medium round crockpot. For larger pots, use more apples and increase the other ingredients proportionately.

Note: Many baked apple recipes on the internet include raisins or even nuts, but I think the apples are better without them.

3-4 Golden Delicious apples

1/3 cup of lightly packed brown sugar

1 tablespoon unsalted (sweet cream) butter

1 teaspoon cinnamon

1/2 cup of white wine or the juice of your choice.

(We used Cherry-Apple juice drink because it was what we had on hand, but you might try cranberry juice, cranapple juice, white grape juice, or apple cider. Basically, any juice which would go well with apples would work. You can also use water.)


1) Prep the apples: do not peel them. Wash them thoroughly. Core them with a long knife; make sure you remove all of the seeds. If possible, leave the bottom of the apple intact: this will help hold the sugar. What you want to do is remove all of the core without breaking through the apple. Then, using a paring knife or vegatable peeler, peel a single strip of skin off the apple around the middle.

2) Mix the brown sugar with the teaspoon of cinnamon. If you prefer, you can add 1/4 teaspoon of nutmeg, or substitute 1 teaspoon apple pie spice for the cinnamon.

3) Grease the crockpot with butter or cooking spray. Place the apples right side up in the crockpot (that is, with their bottoms on the bottom).

4) Fill the hollow apples with the sugar and spice mix. Then place 1/3 of a tablespoon of butter on top of the sugar. If there is remaining sugar, sprinkle it over the apples.

5) Pour the juice into the crockpot.

6) Put the lid on, and cook on High for 2-3 1/2 hours. Allow apples to cool slightly in the crock (with the lid off) before eating.

If desired, serve with ice cream or heavy cream. You might also try serving the apples with waffles, pancakes, or cinnamon toast for breakfast. Keep any leftovers refrigerated.


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