I love recipes that are versatile! It’s not very often that I get to use a dessert recipe for breakfast, at least not if I want a healthier breakfast instead of something extremely sugary and loaded with calories!
This truly is a better choice for you, and you can adjust the amount of sugar and butter to make these just as caramelized or as fresh as you like. Right now, after all that chocolate cake, I like mine with only a hint of sweetness, which is why I’ve adjusted the ingredients from the original recipe. Give these a try and you’ll be surprised how delicious these are!
4-5 Apples (whatever will fit in your slow cooker)
½ Cup water
For Each Apple you’ll need:
1 1/2 Tablespoons Dark Brown sugar or honey
1 Tablespoon dried cranberries or raisins
½ teaspoon Cinnamon and ⅛ teaspoon allspice (just a smudge of allspice)
1/2 Tablespoon (or pat) of butter or reduced fat margarine
chopped nuts of your choice (optional) I used pumpkin seeds!
Core each apple and peel a small strip from around the top (about 1 inch). Place apples in bottom of crock pot.
Combine brown sugar, spices, and dried cranberries (and chopped nuts, if using) in a small bowl, stir until well combined.
Stuff each apple with filling, pressing down with your finger to make room for more filling. Top each one with a pat of butter.
Pour water into bottom of slow cooker.
Cover and cook on low 6-8 hours or high 3-4 hours, or until tender.
USE RED NEXT PAGE LINK BELOW.
Quick tip: If you don’t have a slow cooker, you can always make these in the oven! Just place the apples in a baking dish and pour water in just as before. Bake at 350 degrees for about 30-45 minutes, until the apples are tender and soft.