SLOW COOKER FRUIT AND NUT BAKED APPLES

Normally I do not recommend using dried fruits as the sugar content is higher in dried fruit than the regular fruit. However, this is a very small amount when divided by 4 apples and the nuts help to counter the apricots.

4 large baking apples (I recommend Jonathans)
1 tbsp lemon juice
1/4 cup chopped dried apricots
1/3 to 1/2 cup chopped walnuts (may substitute pecans)
1 1/2 tbsp packed Splenda Brown Sugar Blend
1/2 rounded tsp ground cinnamon
2 tbsp melted butter or butter-flavored olive oil

Hollow out the center of each apple, leaving approximately a 1 1/2-inch cavity about 1/2-inch up from the bottom.

Peel top of apple down about 1-inch. Brush the peeled edges of the apples evenly with the lemon juice.

In a small bowl, combine the apricots, nuts, Splenda and cinnamon; add the butter and mix together well.
Spoon evenly into the cavities in the apples.

Place 1/2 cup water in the bottom of a slow cooker. Arrange apples in the bottom of the cooker. If stacking is required in your cooker, do not place directly on top of each other.

Place lid on cooker and cook on low 3 to 4 hours or until the apples are tender.

Best served warm but also good at room temperature. Drizzle with sugar-free caramel ice cream topping, if desired.

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