Fruit and Nut Baked Apples
4 large baking apples (Rome Beauty, Jonathan)
1 tbs lemon juice
1/3 cup dried apricots, chopped
1/3 cup walnuts or pecans, chopped
3 tbs packed brown sugar
1/2 teaspoon ground cinnamon
2 tbs melted butter
Hollow out center of each apple, leaving 1-1/2 inch wide cavity about 1/2-inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice.
Mix apricots, walnuts, brown sugar and cinnamon into small bowl. Add butter; mix well. Spoon mixture evenly into apple cavities.
Pour 1/2 cup water in bottom of slow cooker. Place 2 apples in bottom of cooker. Arrange the remaining 2 apples above but not directly on top of bottom apples.
Cover and cook on LOW 3-4 hrs or until apples are tender.
Serve warm or at room temp with caramel ice cream topping, if desired.
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