• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 5 medium red-skinned cooking apples (such as Rome or Jonathan), cored, and halved
• ½ cup apple juice or apple cider
• 1 tablespoon lemon juice
• ⅔ cup sugar-free caramel ice cream topping
• ½ cup toasted, chopped pecans

1. In a small bowl combine cinnamon and cloves. Place ½ of the apple halves in a 3½ – to 4-quart slow cooker. Sprinkle evenly with some of the cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.
2. Cover and cook on low-heat setting for 2½ to 3 hours, stirring gently halfway through cooking time. Spoon apples and cooking liquid to individual serving dishes. Drizzle with caramel topping and sprinkle with pecans.

Servings Per Recipe 10 servings