The ideal would be to pop these in the slow cooker at night and then wake up and have them ready and soft for the morning. I did try this but alas, and of course, in the morning the apples were a soggy (but tasty) heap of goo in the centre with crispy bits of breakfastness clinging defiantly to the sides of my slow cooker.
Needless to say, I popped my spoon in the goo and ate as much as I could. These apples do not need overnight to cook so the overnight dream does not work.
However, I have cooked these ahead of time and then just eaten them cold in the morning. If you are not against using microwaves and want yours hot then of course you could zap the cold apples in there for a couple of minutes.
- Mix together the porridge oats, salt, raisins or cranberries, cinnamon, ginger and allspice in a small bowl.
- Cut about 1–2cm off the tops of the apples and set aside. Then, using an apple corer, remove the core of each apple. Sit the apple bases in the bowl of your slow cooker.
- Using a teaspoon, divide the mixture among the apples in the slow cooker. I like to use the handle of the spoon to pack the mixture into the core cavity and then spoon the excess onto their flat tops.
- Pop the lids back on each one and cover with the slow cooker lid.
- Cook in the slow cooker for about 3–4 hours on low. You want the apples to be soft but not so soft that they collapse.
- Once cooked, remove from the slow cooker and serve with a handful of chopped pecans and some natural yogurt.
Extract from Eating Well Made Easy by Lorraine Pascale (Harper Collins, £9)