Have I told you about Penny . . .
The friendly hen that insists on laying her eggs in the farm bucket right outside my front door? Oh yes, I get front door service, along with a lovely bok-bok-BOK to announce every delivery. Obviously Penny wants me to take things a little easier – who am I to argue with that?
One way I love to do that is by popping stuffed apples in my slow cooker the night before. It takes just a few minutes to pull together, and then the whole family wakes up to a delicious aroma wafting from the kitchen. It makes getting breakfast on the table easier because:
- I think more clearly when I’m winding down for bed than I do when I just wake up.
- I find that preparing for the next day makes me feel excited about the next day.
- A simple breakfast like a veggie, egg and cheese scramble tends to go over better with a little caramel apple on the side.
This recipe is a lot like the one I grew up with, but instead of raisins it’s lightly sweetened with homemade caramel sauce. I hope you love it as much as we do.
Slow Cooker Apples With Salted Caramel
Yield 6 apples
- 6 baking apples – Honeycrisp, Pink Lady and Braeburn are good options
- 1/4 cup honey
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1 batch quick caramel sauce (1 cup heavy cream, ½ cup honey/sucanat/coconut sugar, ¼ cup butter, and a pinch of salt)
- Start the caramel sauce using these instructions – it should only take about 7-12 minutes total to make.
- While the caramel is simmering, mix together the honey, walnuts, raisins, butter and cinnamon in a small bowl.
- Remove most of the center of the apples, but leave the bottom 1/2 inch so that the apples can hold the filling like a cup.
- Spoon filling into the apples and place them in the slow cooker.
- Add about 1/2 inch water to the slow cooker and cook on low overnight (about 6-8 hours).
- Place the caramel sauce in the fridge to keep overnight.
- In the morning, warm up the salted caramel, pour it over the apples, and serve.