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Parve
Easy
6 Servings
Allergens 
3 Hours, 30 Minutes
Diets
These baked apples are worthwhile just for the smell they produce. This is a great Friday night or cold winter evening dessert.
6 medium Granny Smith apples
1/2 cup raisins, Gefen Dried Cranberries, or dried currants
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 cup maple syrup
1/4 cup brown sugar
3/4 cup apple cider
1 cinnamon stick
1/3 cup packed brown sugar
1/3 cup old-fashioned rolled oats
1 tablespoon flour
1/4 teaspoon ground cinnamon
pinch of salt
2 tablespoons margarine or butter, melted (use soy-free, if needed)
2 tablespoons chopped walnuts or pecans
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.
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making this in advance for Yom tov? this recipe sounds really Yummy. I’m wondering how I would work with it if I wanted to do it in advance, not on Yom tov? would I just bake it and warm it up on the blech?
also, I’m wondering how to create a healthier version of the walnut crunch?
and finally, can this be served as a side – dish or only as a dessert?
thanks so much
You can certainly make them in advance and warm them up on the blech. Side or dessert, great both ways.
Can this be made in the oven?
Sure
Can I put apple juice in instead of apple cider? Or what else can I substitute it for?
yes!