These Slow Cooker Pumpkin Spice Baked Apples are a delicious and simple dessert that is perfect for casual entertaining. The apples are stuff with brown sugar, walnuts, sultanas and warming pumpkin spice, then cooked in the slow cooker/crockpot for an easy and quintessential fall dessert.
When Slow Cooker Recipes was posted as the topic for this weeks #SundaySupper, I was pretty excited. I love my slow cooker and use it all year round. For all the other fab recipes from our #SundaySupper bloggers, check out the end of this post.
I think people are coming around to using slow cookers/crock pots for desserts. There are more and more slow cooker cake recipes out there. But today I have something so beautiful and so delicious for you. Slow Cooker Pumpkin Spice Baked Apples.
I know baked apples aren’t hard to do in the oven, but the beauty of using your slow cooker is you can use the whole of the oven for something else and you can get the apples ready and just forget about them for 2 1/2 hours. Which if you are having friends over for dinner is very very valuable!
That is time you can use to vacuum the dining room, dust the living room, tidy away the kids toys. Or better yet, time you can soak in a deep bath and leisurely do your hair. (Well we can all dream!)
The apples are cooked for 2 and half hours in the slow cooker/crockpot, after this time the apple flesh is tender and yields easily to a knife, but the apples still hold their shape.
Serve them with a dollop of thick cream and don’t forget to spoon over some of the buttery cooking juices!
The core is removed to make way for the filling, but you want to ensure you leave the base of the apple intact so the filling doesn’t fall out of the bottom. I like to use a melon baller as it is easier to control than an apple corer.
Just cut the very top off and then use the baller to remove the central core.
Lightly score the skin of the apple, this will help to stop the skin from slitting as they cook. Then stuff the apples full of the delicious, walnut and sultana filling and place in the slow cooker. When you pop them in the slow cooker, ensure the apples don’t touch the sides of the slow cooker, they can touch each other but not the sides or you will get chewy dried out bits on the apple.
After two and a half hours the apples will be tender and perfectly cooked. You will probably find that some of the buttery sauces have escaped from the apple. Don’t worry. You can just spoon that back over when you serve them.
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Slow Cooker Pumpkin Spice Baked Apples
- 1/3 cup brown sugar (lightly packed)
- 3 tbsp cold butter
- 2 tbsp walnuts
- 2 tbsp sultanas
- 1 tsp pumpkin spice - see note 1
- 4 apples - see note 2
- 1/3 cup boiling water
To prepare the filling.
- Place the brown sugar into a small bowl.
- Cut the butter into small cubes and add to the sugar.
- Finely chop the walnuts and add them to the sugar mixture along with the sultanas and pumpkin spice.
- Stir to combine.
To prepare the apples.
- Cut the very top from the apples.
- Use a melon baller to remove the core of the apple, leaving the base intact.
- Take a knife and lightly score the skin around the circumference of the apples.
- Spoon the filling mixture into the apple, really packing it full and pushing it down.
- Place the apples in the slo cooker ensuring they are not touching the edges.
- Pour the boiling water around the apples and cook on high for 2 1/2 hours.
- Serve with cream and spoon over the cooking juices.
- For a homemade pumpkin spice:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Mix together and store in a jar (this makes more than you need for this recipe!)
- You can use any apples, just make sure they are eating apples NOT cooking apples.