INGREDIENTS:
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5 Honeycrisp apples, tops trimmed and hollowed with a pairing knife or melon baller (keep bottom intact unless increasing filling; see tip)
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2 cups rolled oats
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3 tablespoons honey
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½ cup brown sugar
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1 teaspoon cinnamon
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3 tablespoons Butter Olive Oil
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⅛ teaspoon salt
DIRECTIONS:
In a large bowl, mix oats, honey, brown sugar, cinnamon, Butter Olive Oil and salt.
Generously stuff apples so filling is overflowing. Place into a 6-quart slow cooker lined with parchment.
Cook on high for 1½ hours. If you are using smaller apples, check after an hour for doneness.
Serve with yogurt or ice cream, if desired.
Kaye's Kitchen