Recipe: Slow Cooker Baked Cranberry Apples

SLOW COOKER BAKED CRANBERRY APPLES

5 medium baking apples*
1/3 cup fresh or frozen cranberries, chopped
1/4 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons chopped walnuts
Whipped or sour cream (optional, to serve)

Peel each apple about a fourth of the way down; remove core and seeds.

In a small bowl, combine cranberries, sugar, cinnamon, nutmeg, arid walnuts. Spoon cranberry mixture into center of each apple.

Place in a 4-quart or larger slow cooker. Cover and cook on Low 4 to 5 hours or until apples are tender.

Serve warm or at room temperature. Top with whipped or sour cream, if desired.

*Be sure to check if all the apples will fit into your slow cooker before peeling them.

Servings: 5
Source: Healthy Crockery Cookery by Mable Hoffman