Imagine the aroma of cinnamon and nutmeg wafting through your home as tender, sweet apples filled with a mixture of dried cranberries, crunchy walnuts, and warm spices slowly cook to perfection in your slow cooker. These Slow-Cooker Cranberry-Walnut Stuffed Apples are the epitome of fall comfort food, transforming simple apples into an elegant dessert that looks impressive but requires minimal effort. The apples become soft and tender while maintaining their shape, creating edible bowls filled with a sweet, nutty, and slightly tart filling that’s absolutely irresistible. This recipe is perfect for busy weeknights when you want a homemade dessert without the fuss, or for special occasions when you need something that can cook hands-free while you prepare the rest of your meal. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for pure autumn bliss.
Serving Quantity: 6 servings
Cooking Time: 3 to 4 hours on low heat
Nutrition Information (per serving):
- Calories: 245
- Protein: 3g
- Fat: 9g
- Carbohydrates: 42g
- Fiber: 6g
- Sugar: 32g
- Sodium: 35mg
1. Gather Your Ingredients
For the stuffed apples:
- Six large firm apples (Honeycrisp, Granny Smith, or Gala work best)
- Half cup dried cranberries
- Half cup walnuts, roughly chopped
- Quarter cup old-fashioned rolled oats
- Quarter cup brown sugar, packed
- Two tablespoons unsalted butter, melted
- One teaspoon ground cinnamon
- Quarter teaspoon ground nutmeg
- Quarter teaspoon ground ginger
- Pinch of salt
- One teaspoon vanilla extract
For the cooking liquid:
- One cup apple juice or apple cider
- Two tablespoons maple syrup
- One cinnamon stick
For serving:
- Vanilla ice cream or whipped cream
- Caramel sauce (optional)
- Extra chopped walnuts for garnish
- Fresh mint leaves (optional)
2. Prepare the Apples
Wash and dry the six apples thoroughly. Using a sharp knife, slice off the top quarter inch of each apple to create a flat lid. You can save these tops to place back on the apples during cooking if desired, though it’s optional. Use a melon baller or a small spoon to carefully scoop out the core and seeds from each apple, creating a cavity about one and a half inches wide. Be careful not to cut through the bottom of the apple, leaving about half an inch of apple at the base to hold the filling. You want to create a bowl shape inside each apple. Use the melon baller to hollow out a bit more apple flesh if needed, creating room for plenty of filling. Save the scooped-out apple pieces for snacking or adding to oatmeal later.
3. Make the Filling
In a medium bowl, combine the dried cranberries, chopped walnuts, rolled oats, brown sugar, melted butter, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix everything together thoroughly with a spoon or your hands until the mixture is well combined and slightly sticky. The melted butter helps bind all the ingredients together and will create a delicious, slightly caramelized topping as the apples cook. Taste the filling and adjust the sweetness or spices if desired. Some people prefer more cinnamon for a stronger spice flavor, while others might want a bit more brown sugar for extra sweetness.
4. Stuff the Apples
Place each hollowed apple upright in your slow cooker. Depending on the size of your slow cooker, you may need to arrange them snugly next to each other or in a slight pyramid formation. Spoon the cranberry-walnut filling generously into each apple cavity, mounding it slightly on top. Pack the filling down gently with the back of the spoon to fit as much as possible into each apple. Divide any remaining filling evenly among the apples, piling it on top. Don’t worry if the filling seems to overflow slightly, as it will settle down as the apples cook and soften.
5. Prepare the Cooking Liquid
In a small bowl or measuring cup, whisk together one cup of apple juice or cider with two tablespoons of maple syrup. This liquid serves multiple purposes during cooking. It creates steam that helps cook the apples evenly, prevents them from drying out, and infuses them with additional apple flavor. The maple syrup adds extra sweetness and creates a delicious sauce at the bottom of the slow cooker that you can drizzle over the finished apples. Pour this mixture carefully into the bottom of the slow cooker around the apples, being careful not to pour it directly over the filling as this could wash away the toppings.
6. Add Aromatics and Start Cooking
Drop the cinnamon stick into the liquid at the bottom of the slow cooker. This infuses the cooking liquid with warm cinnamon flavor that will perfume the apples as they cook. If you saved the apple tops, you can place them back on top of each stuffed apple at this point. Cover the slow cooker with its lid. Set the slow cooker to low heat and cook for 3 to 4 hours. The exact cooking time depends on the size and variety of your apples. Firmer apples like Granny Smith may take closer to 4 hours, while softer varieties like Gala might be done in 3 hours. The apples are ready when they’re tender enough to be easily pierced with a fork but still hold their shape without collapsing.
7. Check for Doneness
After 3 hours, carefully lift the lid and check one apple by gently inserting a fork into the apple flesh below the filling. The fork should slide in easily with little resistance, but the apple should still be holding its shape nicely. If the apples are still quite firm, replace the lid and continue cooking, checking every 20 to 30 minutes. Be careful not to overcook, as the apples can become mushy and collapse if cooked too long. When perfectly done, the apples will be tender, slightly wrinkled on the outside, and the filling will be golden and slightly caramelized on top.
8. Serve and Garnish
Using a large spoon or spatula, carefully transfer each stuffed apple to an individual serving bowl or plate. The apples will be very soft and delicate, so move them gently to prevent them from falling apart. Spoon some of the delicious cooking liquid from the bottom of the slow cooker over and around each apple. This liquid has transformed into a sweet, spiced syrup that adds moisture and flavor. Top each apple with a generous scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold, creamy ice cream melting into the warm, spiced apple is absolutely heavenly. Drizzle with caramel sauce if desired, sprinkle with extra chopped walnuts for crunch, and add a fresh mint leaf for a pop of color.
Tips for Perfect Results
- Choose apples that are large, firm, and will hold their shape during long cooking. Honeycrisp, Granny Smith, Braeburn, and Pink Lady apples all work exceptionally well.
- Make sure to leave a solid half-inch base at the bottom of each apple when hollowing them out. If you accidentally cut through, you can patch the hole with a small piece of apple.
- Toast the walnuts before chopping them for an even deeper, nuttier flavor. Simply place them in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
- If your slow cooker is quite large and the apples seem to be leaning or falling over, you can crumple aluminum foil into rings and place them around the base of each apple for support.
- For a boozy adult version, add two tablespoons of brandy, rum, or bourbon to the cooking liquid for extra depth of flavor.
- You can prepare the filling mixture up to two days ahead and store it in an airtight container in the refrigerator. Stuff the apples just before cooking.
- Different apple varieties have different cooking times. Start checking at the 3-hour mark and adjust based on your specific apples.
- For a nut-free version, substitute the walnuts with pepitas (pumpkin seeds) or simply increase the amount of oats and cranberries.
- Leftover stuffed apples can be stored covered in the refrigerator for up to 3 days. Reheat individual apples in the microwave for 1 to 2 minutes or in a 350-degree oven for 10 minutes.
- This recipe doubles easily if you’re feeding a crowd. Just make sure your slow cooker is large enough to fit all the apples, or use two slow cookers cooking simultaneously.
