Slow cooker baked apple

By Abbey Sharp
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  • 6 Red Prince or firm McIntosh apples
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1-1/2 cups rolled oats
  • 3 tablespoons chopped pecans, optional
  • 6 tablespoons brown sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon kosher salt
  • Vanilla ice cream


  1. Using a melon baller or a small spoon, remove the cores of the apples by scooping a well into middle about 3/4 of the way down. Sprinkle half of the cinnamon onto the apples and set aside.
  2. In a bowl, combine the oats, brown sugar, remaining cinnamon, butter, and salt and mix well. Nestle the apples into a slow cooker and stuff about 1/4 cup of the mixture into each of the apple wells.
  3. Place the lid on the slow cooker and set it to high for 1-1/2 - 2 hours or until the apples are soft.
  4. Allow the apples to cool slightly then serve with vanilla ice cream.


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