Slow Cooker Apples With Salted Caramel

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:

1. I think more clearly when I’m winding down for bed than I do when I just wake up.
2. I find that preparing for the next day makes me feel excited about the next day.
3. 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.

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Slow Cooker Apples With Salted Caramel

Course Dessert

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Servings 6 apples

Calories 0kcal

Author Mommypotamus

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