Directions
1Core apples then peel a small area around the top of each apple to stop them from splitting. Place your apples directly into the slow cooker bowl.
2In a separate bowl, combine brown sugar and cinnamon. Using a small spoon, fill the core holes with the sugar mixture, pushing the filling down as you go until all used. Once filled, place tablespoon of butter on top of each apple.
3Cover and cook on HIGH for approx 45mins or until tender.
4Serve with creamy vanilla ice-cream.
Submitted by Paulene Christie
2 Reviews
MJK
June 23, 2017
I’ don’t say this would work out well if you didn’t go by the ’45 minute’ cooking time. I ended up having to finish them off in the microwave because they were taking too long. I would probably go for more like 2-4 hours on high. This really depends on the size of the Granny Smith apples. Also, try piercing the skin in various places so it doesn’t slip. Peeling it back on the top and bottom wasn’t enough.
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Paulene @ Slow Cooker Central
June 24, 2017
It’s more about the slow cooker 🙂
Mine cooked fully to collapsing in the time specified