Categories: Desserts
Ingredients
- 1/2 cup salted butter, softened
- 1 cup light brown sugar
- 1 cup chopped toasted pecans
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1 tsp apple pie spice
- 1 tsp orange zest
- 1/2 tsp ground ginger
- 6 medium firm apples
- 1 large orange, juiced
- Vanilla ice cream
Directions
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Spray slow cooker with cooking spray.
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In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 2-3 minutes, stopping to scrape bowl. Stir in pecans, raisins, cranberries, pie spice, zest and ginger.
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Cut 1/2 inch off top of apples. Using a melon baller or spoon, scoop out core and seeds of apples, making sure not to puncture bottom. Brush inside of apples with orange juice.
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Fill apples with butter mixture, and place in cooker. In a liquid measuring cup, add remaining orange juice and water as necessary to measure 1/2 cup; pour into cooker around apples. Cover and cook on LOW until tender, 1-1 1/2 hours.
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Using a slotted spoon, transfer apples to a serving platter; keep warm. Pour liquid in cooker into a small saucepan, and cook over medium heat until liquid is syrupy and reduced by half. Drizzle onto apples; serve with ice cream.