Fruit & Nut Baked Apples

A really good end to any meal.

4 lg. baking apples, such as Rome Beauty or Jonathan
1 tbsp. lemon juice
1/3 c. chopped dried apricots
1/3 c. chopped walnuts or pecans
3 tbsp. packed brown sugar

1/2 tsp. ground cinnamon
2 tbsp. melted butter or margarine

Scoop out center of each apple, leaving 11/2-inch-wide cavity about 1/2-inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice. Mix apricots, walnuts, brown sugar and cinnamon in small bowl. Add butter; mix well. Spoon mixture evenly into apple cavities.

Pour 1/2 cup water in bottom of Crockery Pot. Place 2 apples in bottom of pot. Arrange remaining 2 apples above but not directly on top of bottom apples. Cover and cook on low 3 to 4 hours or until apples are tender. Serve warm or at room temperature with caramel ice cream topping, if desired.

Makes 4 servings.

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