[center]Slow-Cooker Stuffed Apples [/center]
It’s like gooey apple pie filling, minus the love handles.
A few apples
Imitation butter flavoring
- If you can’t find dates in the fresh fruit section, get some pre-chopped in a box over with the dried fruits. They’ll probably be covered with sugar, so just put them in a strainer and rinse.
Peeler (or sharp knife and box of Band-Aids)
Slow cooker (Crock Pot)
Core out each apple, making sure to get all the seeds. Now peel off the top half of the skin.
In a bowl, mix together the pecans, dates, cinnamon, nutmeg, and Splenda. How much? Depends on how many apples you’re making. But don’t sweat it; you can’t screw this up. Just use as much of each as you want and adjust to taste the next time you make the recipe.
Take your imitation butter flavoring and put a few drops into each apple. I use an eye dropper I bought just for this purpose. Using this potent butter-tasting flavoring instead of real butter knocks a couple hundred calories off this tasty dessert. (Or use some omega-3 Smart Balance if you’d like.)
Now stuff the cored apples with the mixture of dates, pecans, and flavorings.
Place in a slow cooker and add enough water to cover the bottom third or so of the apples. Cook on high for 2-3 hours or low for 4-6 hours. I tend to stick to the longer cooking times because I like mine super soft and gooey.
Like that? Try this: Use pears instead of apples and low-sugar orange juice instead of water in your slow cooker. Stuff with dried cranberries and almonds and flavor it up with ground ginger and a smidge of clove.