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Slow-cooker Baked Apples with Nuts and Butterscotch Sauce
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Core the unpeeled apples but only go ¾ of the way through. Make the hole about 4cm/1.5 inches across.
  2. Score the skin around the centre of the apple (to allow for expansion in the cooker).
  3. Mix 30g of the butter with the nuts and cinnamon and 60g of the sugar. Press the mixture into the apple cavities.
  4. Into the slow cooker pour the cream, apple juice and remaining butter and sugar. Stand the apples in the sauce, cover and cook on the ‘high’ setting for about 2 hours 30 minutes, until the apples are tender.
  5. Remove the apples from the cooker and keep warm. Drain the sauce into a small saucepan, bring to the boil then simmer for about 5 minutes, stirring continuously until it thickens.
  6. Pour the sauce over the apples and serve.
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