Slow Cooker Cranberry Walnut Stuffed Apples Recipes

SLOW COOKER CRANBERRY APPLE STUFFING

Steps:

• Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
• Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover.
• Cook 3 hours on LOW or until desired texture.

CRANBERRY STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. , Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired.

SLOW-COOKER CRANBERRY BAKED APPLES

Steps:

• Core apples. Fill centers of apples with brown sugar and cranberries. Place apples in 5- to 6-quart slow cooker.
• In small bowl, mix cranberry-apple drink and butter; pour over apples. Sprinkle with cinnamon and nutmeg.
• Cover; cook on Low heat setting 4 to 6 hours.
• To serve, spoon apples into dessert dishes. Spoon sauce over apples. Sprinkle with nuts.

STUFFED CRANBERRY APPLES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the sour cream, cranberries, brown sugar, and orange zest together and set aside. Slice each pie crust into three strips. Wrap each cored apple with one strip of pastry, covering the bottom of the apple, but leaving the top open. Fill each apple with the prepared filling. Place the wrapped and filled apples into a baking dish.
• Bake the apples in the preheated oven until the pastry is evenly browned and the apples are tender, about 30 minutes. Let the apples stand at room temperature for 10 minutes before serving.

PRESSURE-COOKER CRANBERRY STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. Peel top third of each apple. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Combine cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. Place apples on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. If desired, serve with whipped cream or ice cream.

SLOW-COOKER APPLE-WALNUT STUFFING

Steps:

• In 8-inch skillet, heat 2 tablespoons of the butter and the walnuts over medium heat, stirring occasionally, until nuts are lightly toasted. With slotted spoon, remove nuts from skillet; place in small dish. Add honey and nutmeg to nuts; mix to glaze. Set aside.
• In same skillet, melt remaining 6 tablespoons butter over medium heat. Cook celery and onion in butter over medium heat 3 to 4 minutes, stirring occasionally, until almost tender.
• Meanwhile, spray 4- to 6-quart slow cooker with cooking spray. In slow cooker, place stuffing cubes. Add mushrooms and celery mixture; mix lightly. Add applesauce and water; mix lightly.
• Cover; cook on Low heat setting 4 to 5 hours.
• Just before serving, sprinkle with glazed walnuts.

BAKED CRANBERRY APPLES(CROCK POT)

Steps:

• Peel each apple about a fourth of the way down; remove core and seeds.
• In a small bowl, combine cranberries, sugar, cinnamon, nutmeg and walnuts.
• Spoon cranberry mixture into center of each apple.
• Place in a 4-quart or larger crock pot.
• Cover and cook on low 4 to 5 hours or until apples are tender.
• Serve warm or at room temperature.
• Top with whipped or sour cream, or vanilla ice cream, if desired.
• Enjoy!