Grandma’s secret weapon for Sunday dinner.
6 medium firm apples (such as Honeycrisp, Gala, or Granny Smith)
6 tablespoons unsalted butter, softened
6 tablespoons packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup raisins or chopped walnuts (about 4 teaspoons per apple)
Directions
Line up 6 pieces of heavy-duty aluminum foil, each large enough to wrap an apple completely. Lightly crumple and then flatten each piece so it’s easy to mold snugly around the apples later.
Wash and dry the apples. Use an apple corer or a small paring knife to carefully core each apple, removing the stem and seeds but leaving the bottom intact so the filling doesn’t leak out.
In a small bowl, stir together the softened butter, brown sugar, and ground cinnamon until you have a thick, sandy paste.
Place one cored apple in the center of a sheet of foil. Stuff a spoonful of the butter-sugar mixture into the hollow center, pressing it down gently. Add about 2 teaspoons of raisins or chopped walnuts on top of the filling, then finish with a little more of the butter-sugar mixture if there’s room. Repeat with the remaining apples and filling.
Wrap each apple tightly in its foil, bringing the sides up and around the apple and pinching at the top to seal. You want them snug so the buttery juices stay inside and steam the apples.
Arrange the foil-wrapped apples upright in a single snug layer in the bottom of a dry slow cooker, packing them close together so they help support one another.
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