Slow Cooker Apples with Ginger Ale and Maple Syrup

Specify Alternate Text

This apple dessert is perfect for the holidays. It's easy to prepare and makes your house smell amazing!



Slow Cooker Apples with Ginger Ale and Maple Syrup

4 large or 6 medium cooking apples such as Braeburn, Rome or Granny Smith
6 teaspoons raisins
6 teaspoons chopped walnuts
6 tablespoons brown sugar (can be
adjusted based on desired sweetness
and type of apples)
1 teaspoon cinnamon
½ cup ginger ale
2 tablespoons real maple syrup

Core each apple almost through to the bottom. Spray the inside of the slow cooker with cooking spray, and place apples cored side-up inside the cooker.

Stuff each apple with equal parts raisins and walnuts. Mix together the brown sugar and cinnamon in a bowl. Take 2 teaspoons of the cinnamon sugar mixture and sprinkle it over and inside the apples. Pour the ginger ale and maple syrup into the bowl with the remaining cinnamon sugar, and stir well. Then pour ginger ale mixture over the apples. Cover and cook for 5-6 hours on low. During the last couple of hours, baste the apples with the remaining liquid a few times. The liquid should be syrupy; if it’s too watery turn the slow cooker up higher and set the lid ajar to allow some of the moisture to escape.

Serve apples in dessert bowls with whipped cream or vanilla ice cream. Drizzle with caramel sauce, if desired.

Support Virginia Agriculture

Join Now

Related Articles

Get Recognized

If your publication or radio or television station is delivering stellar coverage of agriculture on an ongoing basis, this is the award competition to enter. Learn More