3/4 cup walnuts, toasted and chopped

1/2 cup chopped dried cranberries

1/3 cup packed light brown sugar

1/3 cup rolled oats

3 tablespoons unsalted butter, cut into small pieces

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

Kosher salt

4 large or 6 medium firm baking apples (Rome, Golden Delicious or Honey Crisp)

1 cup apple cider

Vanilla ice cream and pure maple syrup, for serving


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. Check after 2 hours for doneness. Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.