Apples Baked in Foil in the Slow Cooker. The secret of Sunday dinner in Grandma. It has only 5 ingredients, which are tight-wrapped. Once you open the foil the smell is everything different..
Servings: 6
Ingredients
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6 medium firm apples (like Honeycrisp, Gala or Granny Smith)
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6 tbsps softened unsalted butter.
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6 Tablespoons brown sugar that is packed.
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1 1/2 teaspoons ground cinnamon
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1/4 cup raisins or chopped walnuts (approximately 4 teaspoons apples each)
Apples Baked in Foil: Directions
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Prepare 6 large pieces of heavy-duty aluminum foil, the size of each piece being large enough to envelop an apple. Crumple each bit slightly and then roll them flat in such a way that they can be suitably pressed round the apples in a later part of production.
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Wash and dry the apples. Coring each apple Carefully core each apple, using an apple corer or a small paring knife, removing the stem and the seeds without leaving the bottom on so that the filling does not go flowing out.
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Stir the softened butter, brown sugar and the ground cinnamon in a small bowl until you have a thick, sandy paste.
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Put one of the apples with the core in the middle of a sheet of foil. Put a spoonful of the butter-sugar stuff into the hollow in the middle of it, and press it in. Sprinkle the filling with 2 teaspoons raisins or chopped walnuts, and then just a bit of the butter-sugar mixture, when there is room. Add the rest of the apples and filling and repeat.
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Place the apple in a foil and wrap the foil securely around the sides of the apple and pinch sealing at the top. You would like them tight, so the buttery juices can be kept in and warm up the apples.
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Place the foil-wrapped apples rising in one tight layer in the base of a dry slow cooker and arrange them tightly against each other so as to prop each other up.
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Add the lid of the slow cooker. Bake on LOW between 3 1/2 to 4 1/2 hrs or until the apples are very tender when stabbed with a knife but they retain their shape. The timing will be determined by the size and the firmness of your apples and the heat of your low cooker.
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Switch off the slow cooker and allow the apples to rest in the wrappings approximately 10 minutes. This helps the hot juices settle so they do not spill out all at once.
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To serve, one must pick out every foil packet in the slow cooker using tongs or a spatula. Serve on little dessert dishes or shallow bowls. With the foil open in front of your face, so that the sharp burst of hot steam does not temp your face, peel it back very slowly, to have a look at the apple and its.
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spiced syrup.
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Serve apples with warm, and pour any buttery cinnamon sauce in the foil over them. Put in ice cream or whipped cream, and it is ready to eat immediately when the kitchen still reeks of Sunday at Grandma’s.
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