Slow Cooker Cranberry Baked Apples Recipes

SLOW COOKER OVERNIGHT OATMEAL WITH APPLES, CRANBERRIES, AND WALNUTS

Steps:

• Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Place apples, cranberries, oats, brown sugar, butter, vanilla extract, cinnamon, and nutmeg inside. Pour in milk and water and mix to combine. Cover.
• Cook on Low for 6 to 8 hours. Sprinkle cooked oatmeal with chopped walnuts.

SLOW-COOKER CRANBERRY BAKED APPLES

Steps:

• Core apples. Fill centers of apples with brown sugar and cranberries. Place apples in 5- to 6-quart slow cooker.
• In small bowl, mix cranberry-apple drink and butter; pour over apples. Sprinkle with cinnamon and nutmeg.
• Cover; cook on Low heat setting 4 to 6 hours.
• To serve, spoon apples into dessert dishes. Spoon sauce over apples. Sprinkle with nuts.

SLOW-COOKER BAKED APPLES

Steps:

• Core apples and peel the top third of each if desired. Combine the raisins, brown sugar and orange zest; spoon into apples. Place in a 5-qt. slow cooker., Pour water around apples. Drizzle with orange juice concentrate. Dot with butter. Cover and cook on low for 4-5 hours or until apples are tender.

SLOW COOKER BAKED APPLES

Steps:

• Combine apples, raisins, brown sugar, water, cinnamon, nutmeg, and cloves in a slow cooker; mix well.
• Cook on High until soft, about 4 hours. Serve in bowls with cooking liquid poured over the top.

CRANBERRY STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. , Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired.

SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES

Steps:

• Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
• Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
• Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

SLOW-COOKER APPLE-CRANBERRY DUMP CAKE

Steps:

• Grease slow cooker with butter or cooking spray.
• Add sliced apples, cranberries, vanilla, brown sugar and 1 teaspoon of the cinnamon to slow cooker; toss to combine. In separate bowl, mix dry cake mix and remaining 1 teaspoon cinnamon. Sprinkle over fruit. Drizzle with melted butter.
• Cover and cook on High heat setting about 3 hours or until fruit is bubbling at edges. Serve warm or at room temperature with whipped cream.

CRANBERRY APPLE SLOW COOKER CARROTS RECIPE

Steps:

• Soften butter in a medium-sized saucepan over medium-low heat.
• When butter is melted, add maple syrup and sugar, stirring until the sugar has completely dissolved and there are no clumps. Remove the saucepan from the heat and add cranberries, apple, and carrots, toss to coat completely.
• Transfer all ingredients to the slow cooker and cook on low for 3 hours.*

EASY CRANBERRY COMPOTE (CROCK POT OR STOVE TOP)

Steps:

• Open the can of whole berry cranberry sauce and place it in a saucepan.
• Add the diced apple, orange juice, orange zest and ground cinnamon to the pan.
• Using a large spoon toss the ingredients to combine.
• Heat the saucepan on medium until cranberry sauce has thinned.
• Turn the heat up to medium high and cook until apples are tender.
• Once the apple pieces are tender mix the cornstarch with the water and add to the pan. Bring to a boil, occasionally stirring until thickened.
• Once thickened remove from the heat. Cool to room temperature before serving.
• Combine the cranberry sauce, diced apple, orange juice, orange zest and ground cinnamon in a 4 or 6 quart slow cooker. Use a large spoon to stir the ingredients.
• Place the lid on the slow cooker. Heat on high for 1 hour or low for two hours.
• Slow cook until the apple pieces are tender.
• When the apple is tender mix the cornstarch and water. Add the cornstarch slurry to the slow cooker and mix. Recover and heat on high until thickened.
• Once thickened turn the slow cooker off and cool. Serve with dinner.