Baked apples are the kind of simple cold-weather dessert that never goes out of style, especially when served with some lovely vanilla frozen yogurt or ice cream. Serve them with yogurt for a terrific snack or breakfast.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2009
MethodCore each apple almost to bottom, leaving base intact. Slice off 3/4-inch (2 cm) wide strip of peel around hole at top; trim base to level, if necessary.
In bowl, combine brown sugar, dried cherries, cinnamon and nutmeg; pack into apples. Place in 4- to 5-quart (4 to 5 L) slow cooker. Whisk together apple cider and butter; pour over apples.
Cover and cook on low, basting several times, until wrinkly and very tender, about 3 to 4 hours. Transfer apples to shallow serving dish and keep warm.
Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid in slow cooker. Cover and cook on high until sauce is thickened, about 15 minutes. (Make-ahead: Let apples and sauce cool separately. Store at room temperature for up to 8 hours or refrigerate in airtight containers for up to 3 days. Rewarm to serve.)
Drizzle sauce over apples.
Nutritional facts Per serving: about
- Sodium 40 mg
- Protein 1 g
- Calories 229.0
- Total fat 4 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 50 g
- Iron 6.0
- Folate 2.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 8.0