Walnut, Ginger, and Cranberry-Stuffed Crock-Pot Apples

These simple, baked apples take away all the stress that surrounds serving a kosher for Passover dessert
Editor
Baked Apples

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Stuffed with nuts, sweet cranberries, and warming ginger, these baked apples are the healthiest Crock-Pot dessert.

This recipe is courtesy of Joy of Kosher.

4
Servings
204
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium baking apples, such as Granny Smith
  • 6  Tablespoons  dried cranberries
  • 4  Tablespoons  walnuts, chopped
  • 2  Tablespoons  crystallized ginger, chopped
  • 2  Tablespoons  brown sugar
  • 2  Tablespoons  margarine
  • 4  Tablespoons  honey

Directions

Spray the bottom of a Crock-Pot with cooking spray.

Cut a cone-shaped piece around the stem at the top of each apple, about 2 inches wide, and remove it. Use a melon baller to remove the core and seeds, leaving the bottom and about ½ an inch of the sides of the apple intact.

In a medium bowl, combine cranberries, walnuts, ginger, brown sugar, and margarine. Mix together well. Divide the filling between the apples, pressing down to fill them completely. Bake in the Crock-Pot set on high for 3 hours.

Serve drizzled with honey.

Nutritional Facts

Total Fat
5g
7%
Sugar
27g
30%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
40g
31%
Protein
1g
2%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
13mg
1%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
22mg
3%
Sodium, Na
63mg
4%
Water
28g
1%

Walnut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Walnut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.