1. With sharp knife, trim about 1/2 inch from stem end of apples; with melon baller, carefully scoop out cores and seeds, making sure bottoms and sides of apples are intact.
2. In medium bowl, stir brown sugar, walnuts, oats, butter, vanilla extract and cinnamon. Makes about 1 cup.
3. Fill apples with brown sugar mixture. In 5- to 6-quart slow cooker, place apples filling side up. Pour apple juice into slow cooker; cover and cook on high 2 hours or low 4 hours or until apples are tender. Makes 6 apples.
4. Serve apples topped with ice cream, if desired.
- 11 g Total Fat
- 3 g Saturated fat
- 10 mg Cholesterol
- 8 mg Sodium
- 50 g Carbohydrates
- 6 g Fiber
- 39 g Sugars
- 18 g Added sugars
- 2 g Protein
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Nutritional Information
- 11 g Total Fat
- 3 g Saturated fat
- 10 mg Cholesterol
- 8 mg Sodium
- 50 g Carbohydrates
- 6 g Fiber
- 39 g Sugars
- 18 g Added sugars
- 2 g Protein
Directions
1. With sharp knife, trim about 1/2 inch from stem end of apples; with melon baller, carefully scoop out cores and seeds, making sure bottoms and sides of apples are intact.
2. In medium bowl, stir brown sugar, walnuts, oats, butter, vanilla extract and cinnamon. Makes about 1 cup.
3. Fill apples with brown sugar mixture. In 5- to 6-quart slow cooker, place apples filling side up. Pour apple juice into slow cooker; cover and cook on high 2 hours or low 4 hours or until apples are tender. Makes 6 apples.
4. Serve apples topped with ice cream, if desired.