Baked Apples with Maple Sauce and Walnut Crunch

6 medium Granny Smith apples

12 cup raisins, dried cranberries, or dried currants

2 Tbsp brown sugar

1 tsp ground cinnamon

1/2 cup maple syrup

1/4 cup brown sugar

3/4 cup apple cider

1 cinnamon stick

Walnut Crunch

1/3 cup packed brown sugar

1/3 cup old-fashioned rolled oats

1 Tbsp flour

1/4 tsp ground cinnamon

pinch of salt

2 Tbsp butter or margarine, melted

2 Tbsp chopped walnuts or pecans

1.  Peel the top third of every apple and core halfway down the center. Mix the raisins, cranberries, or dried currants, brown sugar, and cinnamon in a small bowl and fill each cavity with the mix. Place in a slow cooker. Pour the maple syrup over the apples. In another bowl, dissolve the brown sugar in the cider, and pour into the slow cooker as well. Place the cinnamon stick into the liquid.

2.  For Walnut Crunch:   Preheat oven to 325°F (170°C). Mix all ingredients and spread out on cookie sheet. Bake for 20 minutes, stirring once.

3.  Cover and cook on low for about 3 hours. Keep warm until ready to serve. Top with some sauce and a spoonful of walnut crunch.

This recipe originally appeared in Mishpacha Magazine.  Read full article, 'My Crockpot Craze', here.

Recipes by Estee Kafra, Styling by Tehila Hoberman and Amit Farber, Photorgraphy by Daniel Lailah.