Baked apples made with pecans, brown sugar and dried fruit are cooked in a cinnamon and maple syrup sauce all made in the slow cooker. Add this to your list of easy fall desserts.
I remember as a kid coming in from playing outside on a cold Michigan day to my mom’s baked apples. She’d bake the apples with candy canes in the middle and serve them with hot chocolate.
I swear that happened a lot but my mom said she made them once. Childhood memories are funny!
But even if it only happened once, the baked apples made quite an impression. And I finally got around to making baked apples. Only I made them in a slow cooker instead of the oven.
Every recipe on earth says to choose a firm apple, like a Granny Smith, for cooking. But also like Galas for cooking. So that’s what I used here. The cored apples take a little lemon juice bath to keep them from browning.
The baked apple stuffing is made with pecans, sugar, butter, and dried fruit. I used dried cherries, but cranberries or raisins would be nice and are easier to find. I just happened to have dried cherries on hand.
This is so easy to make! Just fill the apples with the stuffing and place in the crock of the slow cooker. On the bottom of the slow cooker is a maple syrup mixture that will be made in to a delicious caramel syrup later. YUM!
Let the apples cook on low. I stopped at two hours because I was impatient. They could easily have cooked for 4 hours. It’s totally up to you.
When the apples are done cooking, remove them from the crock to a platter. Then pour all the liquid in the crock in to a small sauce pan. Bring it to a boil and let it thicken a little to create a caramel sauce.
Pour the sauce over the apples and serve. These baked apples would be out of this world served with a scoop of homemade vanilla ice cream.
Make sure to check out our Savory Baked Apples with Sausage Stuffing Recipe for a savory spin on baked apples! It’s perfect for Thanksgiving!
Slow Cooker Caramel Pecan Baked Apple Recipe
- 4 large Granny Smith or other firm apples
- 1 Tablespoon of lemon juice
- 1 bowl of cold water
- 1/4 cup + 1 Tablespoon light brown sugar, divided
- 1/4 cup dried cherries or raisins
- 1/4 cup of pecans, chopped
- 3 Tablespoons butter, divided
- 1/2 cup of maple syrup
- 1 cinnamon stick
Mix the lemon juice into the water in a large bowl and set aside.
Work on one apple at time. Slice the very top off the apple.
Remove the core and seeds and make a canal 1 inch thick wide that stop 1/4 inch from the bottom of the apple. Drop the apple into the juice mixture.
Proceed with the next apples until all apples have been cored.
Place 1 Tablespoon of brown sugar, 1 Tablespoon of butter, pecans and cherries into a mixing bowl. Use your fingers to mix the butter and sugar into the nuts and fruit.
Pour the maple syrup in the crock of a 4 quart slow cooker. Stir in the remaining brown sugar and the remaining butter. Add the cinnamon stick.
Again working with one apple at a time, drain the lemon water off the apple. Stuff each apple with 1/4 of the nut mixture.
Stand the apples into the slow cooker. The apples may be placed on top of each other at an angle if necessary.
Cover the slow cooker and allow the apples to cook on 4 hours on low or until the apples are tender.
Use a slotted spoon to transfer the cooked apples to a bowl.
Empty the sauce into a saucepan and place the pan over medium high heat. Bring the sauce to a boil and allow to cook, stirring occasionally, until reduced to about 1/2 cup and becomes thick.
Pour the sauce over the apples before serving.
Make sure to check out all the recipes in our 30 Day Slow Cooking Challenge!
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