STUFFED APPLE RECIPE RECIPES

Steps:

• Core apples; cut a strip of peel from the top of each apple. Place apples, top sides up, in a 3 1/2- or 4-quart slow cooker.
• In a small bowl combine figs, brown sugar, and apple pie spice. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Pour apple juice around apples in cooker. Top each apple with a piece of butter.
• Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
• Using a large spoon transfer apples to dessert dishes. Spoon some of the cooking liquid over apples. Serve warm.

Steps:

• Preheat oven to 400 degrees F. Coat an 8-inch square metal baking pan with cooking spray.
• Cut apples in half horizontally. Use a melon baller or small spoon to scoop out the flesh of each apple half, leaving about 1/8-inch-thick shell. Remove and discard the seeds and core; reserve the flesh. Place the apple halves in the prepared baking pan.
• Finely chop the apple flesh; transfer to a medium bowl. Add 2 teaspoons brown sugar, vanilla, 1/4 teaspoon cinnamon and 1 pinch of salt. Stir well. Divide among the apple halves (about 1/4 cup each).
• Combine flour, oats, pecans, the remaining 2 teaspoons brown sugar, remaining 1/4 teaspoon cinnamon and remaining pinch of salt in a medium bowl. Using your fingers or a pastry blender, cut the butter into the dry mixture until it resembles small pebbles. Mound about 1/4 cup topping onto each apple. Bake until the apples are tender and the tops are browned, 20 to 30 minutes. Let cool for at least 10 minutes before serving.