Ingredients

• 3/4 cup walnuts, toasted and chopped
• 1/2 cup chopped dried cranberries
• 1/3 cup packed light brown sugar
• 1/3 cup rolled oats
• 3 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• Kosher salt
• 4 large or 6 medium firm baking apples (such as Rome, Golden Delicious or Honey Crisp)
• 1 cup apple cider
• Vanilla ice cream and pure maple syrup, for serving

Preparation

1. Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
2. Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides.
3. Stuff each apple with some of the cranberry-walnut mixture.
4. Place the apples in the slow cooker insert and pour in the apple cider.
5. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
6. Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.