Directions
-
Line up six pieces of heavy-duty aluminum foil, each large enough to wrap an apple completely. Lightly crumple and then flatten each piece so it’s easy to mold snugly around the apples later.
-
Wash and dry the apples. Use an apple corer or a small paring knife to carefully core each apple, removing the stem and seeds while leaving the bottom intact so the filling doesn’t leak out.
-
In a small bowl, stir together the softened butter, brown sugar, and cinnamon until you have a thick, sandy paste.
-
Place one cored apple in the center of a sheet of foil. Stuff a spoonful of the butter-sugar mixture into the hollow center, pressing it down gently. Add about 2 teaspoons of raisins or chopped walnuts on top, then finish with a little more of the butter-sugar mixture if there’s room. Repeat with the remaining apples and filling.
-
Wrap each apple tightly in foil, bringing the sides up and around the apple and pinching at the top to seal. The packets should be snug so the buttery juices stay inside and steam the apples.
-
Arrange the foil-wrapped apples upright in a single snug layer in the bottom of a dry slow cooker, packing them close together so they help support one another.
-
Cover with the lid and cook on LOW for 3½ to 4½ hours, or until the apples are very tender when pierced with a knife but still holding their shape. Cooking time will vary depending on the size and firmness of the apples and the heat of your slow cooker.
-
Turn off the slow cooker and let the apples rest, still wrapped, for about 10 minutes. This helps the hot juices settle so they don’t spill out all at once.
-
To serve, carefully lift each foil packet out of the slow cooker with tongs or a spatula and place on small dessert plates or shallow bowls. Open the foil away from your face to avoid the burst of hot steam, then gently peel it back to reveal the apple and its spiced syrup.
-
Serve warm, spooning any buttery cinnamon sauce from the foil over the top. Add ice cream or whipped cream if desired, and enjoy while the kitchen still smells like Sunday at Grandma’s.
Variations & Tips
-
For a nutty crunch, swap the raisins for chopped pecans or almonds, or use a mix of dried fruit and nuts.
-
For deeper flavor, add a pinch of nutmeg or cloves to the butter-sugar mixture, while keeping cinnamon as the main flavor.
-
For a lighter version, reduce the butter to 3 tablespoons and the brown sugar to 3–4 tablespoons total, dividing it thinly among the apples.
-
For an adult twist, drizzle 1–2 teaspoons of apple brandy or bourbon into each apple before wrapping.
-
Very large or firm apples may need closer to 5 hours on LOW, while smaller apples may be ready in about 3 hours.
-
Leftovers keep well for a couple of days in the refrigerator. Store them in their foil packets in a container and reheat gently in the slow cooker or a low oven until warmed through.
For complete cooking times, go to the next page or click the Open button (>), and don't forget to SHARE with your Facebook friends.
