Stuffed Apples with Dried Cherries & Hazelnuts One-Pot Recipe
A warm and flavorful one-pot recipe, these slow-cooked stuffed apples feature a rich filling of dried cherries, hazelnuts, oats, and maple syrup.
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
Cook Time: 4 to 5 hours on low
Tried this recipe?Let us know how it was!