What happens when a good recipe goes kerplooie? You end up with two good recipes. Kathy and I were aiming for these beautiful slow cooker baked apples when, the first time around, we left them in a bit too long. The apples burst in the cooker, and with some gentle encouragement from a wooden spoon, the large remaining chunks became spoon-sized chunks and the whole thing morphed into the most indulgently rich applesauce. I decided to share both recipes with you -- the one we intended to make, which worked perfectly the second time around, and the one we made by accident, so good that we made it again on purpose. If you don't have a 7-quart slow cooker (CrockPot), buy smaller apples that will fit into a 6-quart cooker. Baked apples or applesauce, laced with dried cranberries and crunchy granola and brown sugar -- only one thing could make them better -- a scoop of vanilla ice cream melting slowly on top.
Slow cooker baked apples, or chunky applesauce
6 large firm apples (Macoun, Cortland, Jonathan, etc.), cored
1/2 cup light brown sugar
1/2 cup granola + extra for garnish for apple sauce
1/4 cup dried cranberries
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup apple cider or pomegranate juice
With a paring knife, trim a ring around the top of the apples. Fit the apples into a 7-quart slow cooker, trimmed part facing up.
In a small bowl, mix together the brown sugar, granola, cranberries, cinnamon, nutmeg and cloves. Stuff the mixture into the apples. Pour the cider into the bottom of the cooker.
Cook on HIGH 1-1/2 hours for baked apples, or 2 hours for applesauce.
Other recipes that use these pantry ingredients:
Ruby applesauce with cranberries, from Gluten-Free Goddess
Applesauce spice muffins, from Pinch My Salt
Apple cinnamon bread, from Two Peas & Their Pod
Apple cinnamon streusel muffins, from The Purple Foodie
Cinnamon sugar apple cobbler, from Baking Bikes
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