These baked apples are worthwhile just for the smell they produce. This is a great Friday night or cold winter evening dessert.
Peel the top third of every apple and core halfway down the center.
Mix the raisins, cranberries, or dried currants, brown sugar, and cinnamon in a small bowl and fill each cavity with the mix.
Place in a slow cooker. Pour the maple syrup over the apples.
In another bowl, dissolve the brown sugar in the cider, and pour into the slow cooker as well. Place the cinnamon stick into the liquid.
Cover and cook on low for about three hours. Keep warm until ready to serve. Top with some sauce and a spoonful of walnut crunch.
Preheat oven to 325°F (170°C). Mix all ingredients and spread out on cookie sheet. Bake for 20 minutes, stirring once.