Ingredients
· 1/4 cup brown sugar
· 1/4 cup walnuts, chopped
· 2 tablespoons trans-fat free margarine or butter
· 1 teaspoon cinnamon
· 6 Gala or Macintosh apples, cored
· 1/2 cup apple juice or apple cider
· 2 tablespoons orange liquor (optional)
Instructions
· In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
· Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus.
· Fill the apples with the filling and place them in the crock-pot.
· Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
· Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
· You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.
Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium.
· 1/4 cup brown sugar
· 1/4 cup walnuts, chopped
· 2 tablespoons trans-fat free margarine or butter
· 1 teaspoon cinnamon
· 6 Gala or Macintosh apples, cored
· 1/2 cup apple juice or apple cider
· 2 tablespoons orange liquor (optional)
Instructions
· In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
· Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus.
· Fill the apples with the filling and place them in the crock-pot.
· Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
· Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
· You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.
Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium.