Slow Cooker Apples With Salted Caramel

5 from 1 vote

Course Dessert

Prep Time 20

Cook Time 6

Total Time 6 20

Servings apples

Calories 204kcal

Author Heather Dessinger

6 medium honeycrisp apples (Or five large apples. Pink Lady and Braeburn are good options)
¼ cup raw honey
¼ cup walnuts (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)

While the caramel is simmering, mix together the honey, walnuts, butter and cinnamon in a small bowl. Melt the butter in a small saucepan, then remove from heat and mix in the honey, chopped walnuts, and cinnamon. Set aside.
Start the caramel sauce using these instructions.
While the caramel is simmering, use and apple corer or a sharp paring knife to remove most of the center of the apples, leaving the bottom ½ inch so that the apples can hold the filling like a cup.
Spoon the walnut filling into the apples and place them in the slow cooker.
When the caramel is finished simmering, place it in the fridge to keep overnight.
Add about ½ inch water to the slow cooker and place the apples inside. Cook on low overnight (about 6-8 hours).
In the morning, warm up the salted caramel, pour it over the apples, and serve.

Nutrition estimates do not include the caramel sauce.