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–+ servings
Ebonie Garnica

Slow Cooker Baked Apples With Raisins For Full GAPS

Whole Granny Smith apples with raisins, honey, cinnamon and coconut oil, cooked on LOW for about six hours. A Full GAPS fruit dish with optional homemade coconut milk.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 apples
Course: Dessert, Full GAPS, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ripe Granny Smith apples
  • 1/4 cup plain raisins No added sugar, starch, sorbates or sulphites.
  • 2 tablespoons natural honey
  • pure ground cinnamon To taste; divide among the apples.
  • coconut oil To taste, for the filling in each apple.
  • filtered water To a depth of 1/2 inch in each pot. Depth does not double at 2×.
  • homemade coconut milk Optional, for serving.

Equipment

  • Slow cooker, or Ninja Foodi FD401 on Slow Cook LOW Apples must fit in the cooking pot below its MAX line. Foodi pressure lid fitted, valve at VENT, LOW selected explicitly, six-hour timer.
  • Paring knife or apple corer Leave about 1/2 inch of apple intact at the base.
  • Quarter-cup measure and tablespoon
  • Fork and broad wooden serving spoon

Method
 

  1. Core the apples with a paring knife or apple corer, leaving about 1/2 inch of apple intact at the bottom. Remove the seeds and firm core while keeping a base beneath the hollow.
  2. Stand the apples upright in the cooking pot. Divide the measured raisins and honey among the centers, then add cinnamon and coconut oil to each one.
  3. Pour filtered water into the pot to a depth of 1/2 inch, around the apples.
  4. Cover and cook on LOW for about six hours, until the apples are soft. For the Ninja Foodi FD401, use its Slow Cook LOW program with the pressure lid fitted and the release valve at VENT; set six hours and press START/STOP.
  5. Check the flesh with a fork. It should yield easily rather than meet a firm layer. Support each softened apple with a broad serving spoon when lifting it from the pot.
  6. Serve warm in small bowls with some of the cooking juices. Add homemade coconut milk if desired.

Notes

Use six Granny Smith apples, a quarter cup of plain raisins and two tablespoons natural honey. Cinnamon and coconut oil are unmeasured additions, divided among the centers to taste. Leave about 1/2 inch of apple intact at each base.
Add water to a depth of 1/2 inch around the apples. Cook covered on LOW for about six hours, until the fruit is soft and fork-tender. The card estimates 15 minutes preparation, six hours cooking and six hours 15 minutes overall; actual tenderness can vary with apple size and cooker.
Ninja Foodi method: Ninja Foodi FD401. Fit the pressure lid, put its valve at VENT, select SLOW COOK with FUNCTION, select LOW with TEMP, set TIME to six hours, then press START/STOP. Keep ingredients below MAX. LOW supports six to twelve hours; do not leave the default HIGH setting selected.
Oven method: covered glass dish at 350°F for about 45 minutes to one hour, with the same filling and shallow water layer. The main instructions and card times are for slow cooking.
For 2×, use 12 apples, half a cup of raisins and four tablespoons honey, with adequate cooker capacity or two original-size batches. The apple bases and water depth stay about 1/2 inch; neither doubles. Use cinnamon, coconut oil and optional coconut milk as needed.
Full GAPS fruit snack or occasional sweet dish after ingredients are introduced; can fit More-Plant GAPS. No dairy, eggs or nuts in this version. Intro Stage 5 uses a separate peeled, stewed apple purée. Serve with the linked homemade coconut milk if desired.
Refrigerate leftovers covered within two hours and use within three to four days, or freeze. Keep the coconut milk separate. Reheat apples and juices in a covered oven-safe dish until hot through, then add the milk.

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