Baked Stuffed Apples

6 med. tart red apples
1 c. light brown sugar
1/4 c. golden seedless raisins
1 tbsp. grated orange peel

1/4 c. butter, softened
2 c. very hot water
3 tbsp. frozen orange juice concentrate

Wash, core and stem the apples, but do not peel them. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Place the mold in the slow cooker and pour the hot water in the cooker. Sprinkle the orange juice concentrate over the apples. Cover the cooker and cook on low for 3 to 5 hours, or until the apples are tender.

Back to top of Crockery Pot Cooking

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *