Baked apples are the kind of simple cold-weather dessert that never goes out of style, especially when served with some lovely vanilla frozen yogurt or ice cream. Baked apples, served with yogurt, are also a terrific snack or breakfast.

Ingredients

• 6 apples
• ½ cup packed brown sugar
• ½ cup chopped dried cherries, apricots, cranberries or raisins
• ½ tsp cinnamon
• 1/4 tsp grated nutmeg
• ½ cup apple cider or juice
• 2 tbsp butter, melted
• 2 tsp cornstarch

 
Directions:
1 Core apples almost to bottom, leaving base intact. Slice off ¾-inch (2cm) wide strip of peel around hole at top; trim base to level, if necessary.

2 In bowl, combine brown sugar, dried cherries, cinnamon and nutmeg; pack into apples. Place in slow cooker (4- to 5-quart slow cooker). Whisk together apple cider and butter; pour over apples.

3 Cover and cook on low, basting several times, until wrinkly and very tender, about 3 to 4 hours. Transfer apples to shallow serving dish and keep warm.

4 Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid in slow cooker. Cover and cook on high until sauce is thickened, about 15 minutes.
(Make-ahead: Let apples and sauce cool separately. Store at room temperature for up to 8 hours or refrigerate in airtight containers for up to 3 days. Rewarm to serve.)

5 Drizzle sauce over apples.

Makes 6 servings.