Have I told you about Penny . . .
The friendly hen that insists on laying her eggs in the farm bucket right outside my front door? Oh yes, I get front door service, along with a lovely bok-bok-BOK to announce every delivery. Obviously Penny wants me to take things a little easier – who am I to argue with that?
One way I love to do that is by popping stuffed apples in my slow cooker the night before. It takes just a few minutes to pull together, and then the whole family wakes up to a delicious aroma wafting from the kitchen. It makes getting breakfast on the table easier because:
- I think more clearly when I’m winding down for bed than I do when I just wake up.
- I find that preparing for the next day makes me feel excited about the next day.
- A simple breakfast like a veggie, egg and cheese scramble tends to go over better with a little caramel apple on the side.
This recipe is a lot like the one I grew up with, but instead of raisins it’s lightly sweetened with homemade caramel sauce. I hope you love it as much as we do.
Slow Cooker Apples With Salted Caramel
Servings 6 apples
Equipment
- slow cooker
Ingredients
- 6 honeycrisp apples (Pink Lady and Braeburn are good options)
- ¼ cup raw honey
- ¼ cup walnuts roughly chopped
- 2 tbsp butter melted
- 1 tsp cinnamon
- 1 batch quick caramel sauce (get recipe here or if you need a dairy-free version go here)
Instructions
- Start the caramel sauce using these instructions – it should only take about 7-12 minutes total to make.
- While the caramel is simmering, mix together the honey, walnuts, raisins, butter and cinnamon in a small bowl.
- Remove most of the center of the apples, but leave the bottom ½ inch so that the apples can hold the filling like a cup.
- Spoon filling into the apples and place them in the slow cooker.
- Add about ½ inch water to the slow cooker and cook on low overnight (about 6-8 hours).
- Place the caramel sauce in the fridge to keep overnight.
- In the morning, warm up the salted caramel, pour it over the apples, and serve.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Ashleigh @ Casually Unexpected
I usually eat the baked apples for dessert but I won’t argue about eating it for breakfast! the added caramel sounds amazing too.
MarinaD
Heather, I would like to know you opinion on apple wax. I love apples in any form and kind (apples with caramel sounds divine), but I am not sure about wax. FDA states it is completely safe, but I would rather get wax-free apples if I could. We live in south Florida and there is no apple Orchards where I could get fresh apples during the season. So what do you think – to scrub or not to scrub? Thank you 😀
Emily R
Hey Heather! How would you adapt this recipe for the Instant Pot? I’m guessing this was posted before you became and Instant Pot lover so I would love to know how you use it in the IP!!
Kari
Hi there! I made the chicken soup last night and it was amazing! I am so glad I found your site. I am looking at the baked apples and I have a question–do you peel the apples? Thank you!
Heather
No, I leave the skin on. 🙂 Glad you liked Dr. Lee’s chicken soup!
Nan
What quantity of raisins do you use?