Ahhh the crockpot. I need to keep it on my counter ALWAYS because every time I use it I wonder why I don’t use it more but then I put it away in the equipment closet and then the crazy vicious cycle of the love for my crockpot starts all over again when I discover this glorious piece of equipment again months late.
Okay I digressed. These pecan stuffed apples are DELICIOUS, super simple and will make your entire house smell like a holiday pop bakery pop up. For this recipe, I used Granny Smiths and Ambrosia apples. Granny Smiths are a cult favorite for baking because they are super firm and hold up really well when cooked. Because they are so tart and baking usually involves a lot of sugar – it’s a good balance.
I’m also a huge fan of roasted and spiced nuts. There’s no reason to eat nuts plain unless you really like them that way because roasting brings out so much flavor. I always buy raw cashews and almonds and then pop them in the oven for about 15 minutes. If you haven’t tried it I highly recommend it. It’s a whole new world.
CLICK HERE to watch my KTLA “Savory and Sweet Apple” segment and grab the step by step recipe below.
Happy Eating.
Ingredients
Method
- Grab all ingredients and get your workspace prepped.
- Wash all the apples and then core them
- Fill each hole with a scoop of roasted spiced nuts
- Place into the crockpot and set the crockpot on low for 2 hours
- In a saucepan combine the water, brown sugar, cinnamon, nutmeg and salt. Bring to a boil and let simmer for a few minutes. Make sure to stir.
- Pour the brown sugar mix on top of the stuffed apples in the crockpot.
- Once the apples are done you can plate them up. Cut a few in half so your guests can see the inside. You can serve with creamy vanilly ice icream or with a slice of pound cake.
- Make sure to top with more spiced and roasted nuts LOL and a drizzle of caramel sauce.