Fruit and Nut Bake Apples


4 large baking apples (Rome Beauty, Jonathan)
1 tbs lemon juice
1/3 cup dried apricots -- chopped
1/3 cup walnuts or pecans -- chopped
3 tbs packed brown sugar
1/2 teaspoon ground cinnamon
2 tbs melted butter


Hollow out center of each apple, leaving 1 1/2 inch wide cavity about 1/2-inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice. Mix apricots, walnuts, brown sugar and cinnamon into small bowl. Add butter; mix well. Spoon mixture evenly into apple cavities.

Pour 1/2 cup water in bottom of slow cooker. Place 2 apples in bottom of cooker. Arrange the remaining 2 apples above but not directly on top of bottom apples. Cover and cook on LOW 3-4 hours or until apples are tender. Serve warm or at room temperature with caramel ice cream topping, if desired.

See other recipes submitted by Chet Day