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    Cider-Baked Stuffed Apples with Sea Salt Caramel Sauce (Gluten-Free)


    Jefferson Adams


    • These baked apples will help you start your Halloween season right.


    Image Caption: These baked apples are just the way to start your Halloween season. Photo: CC--Healthier Michigan

    Celiac.com 10/14/2017 - Filled with nuts and cranberries, these easy to cook baked apples are slow-cooker magic. Top them with sea salt caramel sauce and vanilla ice cream, and you’ve got the makings for a memorable treat.


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    Ingredients:

    • 4 tart baking apples, such as Granny Smith, medium sized
    • ⅓ cup dried cranberries, chopped
    • ⅓ cup finely chopped walnuts or pecans
    • ⅓ cup packed brown sugar
    • 1 cup apple cider
    • 1 teaspoon lemon zest
    • 2 tablespoons lemon juice
    • 3 inches of stick cinnamon
    • 1 tablespoon butter, cut into four pieces
    • ⅓ cup packed brown sugar
    • ¼ cup whipping cream
    • ¼ cup butter
    • 1 tablespoon light-color corn syrup
    • 1 teaspoon vanilla
    • ½ teaspoon coarse sea salt
    • Vanilla ice cream, as desired

    Directions:
    Core apples, and peel the very top away from each apple. Arrange the apples, top side up, in a slow cooker.

    In a medium bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula.

    Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter.

    Cover and cook on low-heat setting for 5 hours.

    Sauce Directions:
    In a heavy small saucepan, bring the ⅓ cup brown sugar, whipping cream, butter and corn syrup to a light boil over medium-high heat, whisking occasionally; reduce heat to medium.

    Boil gently, uncovered, for 2 minutes more. Remove from heat.

    Stir in vanilla and sea salt. Cool to room temperature before serving.

    Transfer warm apples to dessert dishes.

    Top each apple with a bit of the cooking liquid.

    Serve with sea salt-caramel sauce and ice cream, as desired.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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