Baked apples bring warmth and nostalgia, and this one-pot recipe takes it to a whole new level. These slow-cooked stuffed apples are packed with a rich, flavorful filling that blends the chewiness of dried cherries, the crunch of hazelnuts, and the deep sweetness of brown sugar.
Simmered in a slow cooker, they come out perfectly tender with a luscious sauce infused with maple syrup and butter.
The best part? No complicated steps, just a simple method that results in an irresistibly cozy dessert.
Why Slow Cooking Works Best
The slow cooker ensures an even, gentle heat that lets the flavors meld together beautifully. Unlike oven-baked apples, which can sometimes turn mushy or dry out, slow cooking allows the apples to soften just enough while retaining their shape.
The steam created inside the pot helps preserve their natural juiciness while letting the stuffing fully absorb the surrounding flavors. Plus, since this is a one-pot recipe, cleanup is a breeze!
The Perfect Balance of Sweet & Tart
Granny Smith apples are the best choice for this recipe because their firm flesh holds up well to slow cooking, and their tartness perfectly balances the rich sweetness of the filling.
The combination of brown sugar and maple syrup provides deep caramel notes, while dried cherries add a tangy contrast. The hazelnuts contribute a delightful crunch that keeps each bite interesting.
Customizing the Filling to Suit Your Taste
One of the best aspects of this one-pot dessert is its versatility. You can tweak the ingredients based on your preferences or dietary needs:
- Nut-Free Option: Swap hazelnuts for sunflower or pumpkin seeds for a similar crunch.
- Extra Spice: Add a pinch of cinnamon or nutmeg for a warm, spiced aroma.
- More Fruit Variations: Try dried cranberries, raisins, or chopped dates for a different twist.
- Gluten-Free & Vegan: Use dairy-free butter and ensure all ingredients are gluten-free for a plant-based version.
A Foolproof One-Pot Dessert for Any Occasion
This slow-cooked stuffed apple dish is elegant enough for a holiday gathering yet simple enough for a weeknight treat. Whether you serve it warm with a scoop of vanilla ice cream or drizzle it with extra maple syrup, it’s guaranteed to impress.
Plus, since everything comes together in one pot, there’s no need to juggle multiple pans or worry about oven space.
Tips for Serving & Storing
- Serving Suggestions: These apples taste best warm, topped with whipped cream, ice cream, or a sprinkle of extra chopped nuts for added texture.
- Leftovers: Store them in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop with a splash of water to keep them moist.
- Make-Ahead Option: Prep the filling and hollow out the apples in advance. Keep them refrigerated until you’re ready to cook for a stress-free dessert preparation.
This one-pot recipe delivers all the comfort of a homemade dessert without the hassle.
Stuffed Apples with Dried Cherries & Hazelnuts One-Pot Recipe
Equipment
- 5- to 7-quart oval slow cooker
Ingredients
For the Filling:
- 1 large Granny Smith apple peeled, cored, and cut into ¼-inch pieces
- 5 tablespoons unsalted butter softened
- ¼ cup packed 1¾ ounces brown sugar
- ⅓ cup dried cherries chopped
- ⅓ cup hazelnuts toasted, skinned, and chopped
- 3 tablespoons old-fashioned rolled oats
- 1 teaspoon grated orange zest
- ½ teaspoon black pepper
- Pinch of table salt
For the Apples:
- 6 large Granny Smith apples
- ⅓ cup maple syrup
- 3 tablespoons unsalted butter softened
Instructions
- Prepare the Filling: Peel and core 1 apple, then cut it into ¼-inch pieces. In a bowl, mix the diced apple with 5 tablespoons butter, brown sugar, dried cherries, hazelnuts, oats, orange zest, black pepper, and salt. Set aside.
- Prepare the Apples: Slice a thin layer off the bottom (blossom end) of the remaining 6 apples to ensure they sit flat. Cut ½ inch off the stem end and reserve the tops. Peel apples and use a melon baller or small measuring spoon to core out a 1½-inch diameter cavity, being careful not to cut through the bottom. Fill apples with the prepared mixture, mounding the excess filling on top. Replace the reserved apple caps.
- Slow Cook the Apples: Lightly coat the slow cooker with vegetable oil spray. Arrange the stuffed apples inside. Drizzle with maple syrup, cover, and cook on low for 4 to 5 hours, until a skewer inserted into the apples meets little resistance.
- Finish and Serve: Using tongs or a sturdy spatula, carefully transfer the apples to a serving dish. Whisk the remaining 3 tablespoons of butter into the cooking liquid, 1 tablespoon at a time, until fully incorporated. Spoon the sauce over the apples and serve warm.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.