This is a great recipe that you can leave to cook in a slow cooker until you are ready to serve! Original recipe came from an Australian Women’s Weekly Cookbook which has been modified slightly!
Hints & Tips
- The size of your apples will dictate whether or not the amount of filling is sufficient. This recipe is based on reasonably sized apples. If yours are small, consider halving the quantity of the filling.
- GF, Veg.
- Category: Baking - Desserts, Desserts, Gluten Free, Vegetarian
Ingredients
- 6 Medium Green Apples
- 180 grams Butter, Chopped into Small Cubes
- 1/2 cup Silvered Almonds
- 1/2 cup Pecan Nuts, Chopped
- 1 teaspoon Cinnamon Powder
- 2 cups Firmly Packed Light Brown Sugar
- 360 milliliters Cream
- 1 cup Apple Juice
Instructions
- Core unpeeled apples about three-quarters of the way through, making a 4cm diameter hole. Use a small, sharp knife to score around the centre of each apple to remove the flesh.
- Combine 60g butter with the nuts, cinnamon and half a cup of sugar in a small bowl.
- Press the mixture in the cavity of each apple until filled to the brim.
- Melt the remaining butter and combine with the cream, apple juice and remaining sugar. Mix well.
- Pour into a 4.5l slow cooker.
- Stand apples upright in the sauce. Be careful to avoid having them touch the sides of the dish. if they do, put a piece of baking paper between the apple and the side of the dish - this will prevent them from sticking and avoid damaging later when you remove them from the dish.
- Cook, covered, on high for 4 hours until apples are tender.
- Remove apples from cooker; cover to keep warm.
- Drain sauce into a small saucepan and bring to boil.
- Boil, uncovered for 5-10 minutes until sauce has thickened slightly.
- Serve apples covered with a ladle full of sauce with ice cream, custard or cream!
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