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Slow Cooker Baked Apples Wrapped in Foil is the secret of Sunday dinner in Grandma. Only 5 ingredients, enclosed in a tight wrap. The odor of cracking the foil is another thing.
Slow Cooker Baked Apples Wrapped in Foil: Ingredients
- Apples (like Honeycrisp, Gala or Granny Smith)
- Quantity: 6 medium firm apples
- Notes: Wash and dry the apples. Coring the apples: They are to be carefully cored with an apple corer or a small paring knife to take the stem and the seeds and leave the bottom intact so that the filling does not come out.
- Sweet unsalted butter
- Quantity: 6 tablespoons, softened.
- Notes: Combine the softened butter, brown sugar and ground cinnamon in a small bowl until you end up with a thick, sandy paste.
- Brown sugar packed
- Quantity: 6 Tablespoons
- Notes: Combine the softened butter, brown sugar and ground cinnamon in a small bowl until you end up with a thick, sandy paste.
- Ground cinnamon
- Quantity: 1 1/2 teaspoons
- Notes: Combine the softened butter, brown sugar and ground cinnamon in a small bowl until you end up with a thick, sandy paste.
- Raisins or chopped walnuts
- Quantity: 1/4 cup (approximately 4 teaspoons to each apple)
- Notes: Add 2 teaspoons of raisins or chopped walnuts to the top of the filling, and top it off with a small bit more of the butter-sugar mixture as there is room. Between the apples and filling repeat.
Directions
Step 1
Prepare 6 large pieces of aluminum foil that is heavy in weight and can be wrapped around an apple. Fold each piece into a light crunch and then flatten it so that they can be made to fit round the apples later.
Step 2
Wash and dry the apples. Coring the apples: They are to be carefully cored with an apple corer or a small paring knife to take the stem and the seeds and leave the bottom intact so that the filling does not come out.
Step 3
Combine the softened butter, brown sugar and ground cinnamon in a small bowl until you end up with a thick, sandy paste.
Step 4
Put one of the apples with the core in the middle of a piece of foil. Spoonful Butter-sugar mixture Fill the hollow middle with the mixture, pushing it down. Add 2 teaspoons of raisins or chopped walnuts to the top of the filling, and top it off with a small bit more of the butter-sugar mixture as there is room. Between the apples and filling repeat.
Step 5
Cut a piece of foil large enough to cover each apple, bringing the sides around the apple and up and pinching the ends, which are then used to close the foil. You want them tight so that the buttery juices can be contained and roast the apples.
Step 6
Place the foil-wrapped apples standing in the bottom of one layer that is snugly packed into the sides of a dry slow cooker so that they are tight and hold each other in place.
Step 7
Close the lid of the slow cooker. Bake on LOW 3 1/2 -4 1/2 hours or until the apples are extremely tender when pierced with a knife yet retain their shape. This will be determined by time and your apples size and firmness and also how hot your slow cooker is.
Step 8
Switch off the slow cooker and leave the apples still wrapped after approximately 10 minutes. This assists the hot juices to sink slightly so as not to spill all at once.
Step 9
Raise the foil packets out of the slow cooker (one by one) with a spatula or a pair of tongs to serve. Put on little dishes or shallow bowls. Unzip the foil facing away to prevent the explosion of hot steam and then carefully unzip it back to see the apple and its spiced syrup.
Step 10
Bake the apples and put any buttery cinnamon sauce in the foil on top. You may put in ice cream or whipped cream, and run right away when the kitchen is still perfumed like Sunday at Grandma’s.
