Walnut-Stuffed Apples

Photo: Oxmoor House
Nothing says "autumn" like the fragrance and flavor of cooked apples, especially when they're filled with a mixture of sweetened currants and walnuts and spiced with cinnamon.  Serve these apples warm from the crockpot with low-fat frozen yogurt.

Yield:

4 servings (serving size: 1 apple and 1/4 cup cooking liquid)

Recipe from

Nutritional Information

Calories 310
Caloriesfromfat 14 %
Fat 4.9 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 3.6 g
Protein 1.9 g
Carbohydrate 70 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 23 mg
Calcium 60 mg

Ingredients

1/4 cup coarsely chopped walnuts
3 tablespoons dried currants
2 1/2 tablespoons brown sugar
3/4 teaspoon ground cinnamon, divided
4 medium Granny Smith apples, cored
1 cup packed brown sugar
3/4 cup apple cider

Preparation

Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.

Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.

Note:

Jesse Cool,

October 2003