Fruit & Nut Baked Apples
|Baking apples||4 Large (such as Rome Beauty or Cortland)|
|Lemon juice||1 Tablespoon|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts/Pecans||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||3 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Melted butter/Margarine||2 Tablespoon|
SCOOP out center of each apple, leaving 1 1/2-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 onto bottom of slow cooker.
Place 2 apples in slow cooker.
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.