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Walnut & Currant Stuffed Apples

Active Time: 15 minutes
Total Time: 2 hours • Serves: 6

1 cup plus 1/3 cup packed Schnucks light brown sugar, divided
1 cup apple cider
1/3 cup chopped walnuts
1/3 cup dried currants
1-1/2 teaspoons Schnucks ground cinnamon, divided
6 Pink Lady, Honey Crisp, Granny Smith or Golden Delicious apples (about 6 to 8 ounces each)
vanilla ice cream (optional)

1. In bottom of 5- to 6-quart slow cooker, mix 1 cup brown sugar with apple cider until sugar is dissolved. In small bowl, combine walnuts, currants, 1 teaspoon cinnamon and remaining 1/3 cup brown sugar.

2. With apple corer, core apples reserving about a 1/2-inch piece of core. If necessary, trim bottom of each apple so they stand upright. Using reserved core piece, plug apple bottom to ensure filling remains in apple. Slice about 1/4 inch off top of apple to make top level and to remove some peel from top surface.

3. Evenly stuff apples with currant mixture, mounding on top. Carefully place apples in slow cooker with cider syrup, leaving space between apples. Sprinkle remaining 1/2 teaspoon cinnamon over tops of apples. Cover and cook on high 1-1/2 to 2 hours or until apples are firm but tender when pierced with wooden pick.

4. Using 2 large spoons, transfer apples to individual dessert bowls and spoon about 3 tablespoons apple cider syrup over top of each apple. Cool 10 minutes before serving with a scoop of ice cream, if desired.

Each serving: about 370 calories, 5 g total fat (0 g saturated), 0 mg cholesterol, 20 mg sodium, 85 g carbohydrate, 6 g fiber, 76 g sugars, 2 g protein

Cook’s Wisdom
Different sugar content in some apples will cause them to cook slower or faster than others. If the same type of apple is used, the cooking time will be easier to judge. Larger apples (about 8 ounces each) will take about 20 to 30 minutes longer to cook than smaller apples (about 6 ounces each).