• Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in the bottom of the slow cooker.
  4-5 apples
• Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined.
  2 tbsp dark brown sugar, 1/2 tsp cinnamon and 1/8 teaspoon allspice, 1 tbsp dried cranberries or raisins
• Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter.
  1 tbsp or pat of butter
• Pour water into the bottom of the slow cooker.
  1/2 cup water
• Cover with lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours for large apples. I used five small to medium apples, so I cooked mine on high for 2.5 hours, or until tender.

  I recommend checking them after 3 to 4 hours on low and after 1 hour on high.
• Serve with a scoop of vanilla ice cream or over oatmeal.

To bake in the oven: follow the same recipe, but place the apples in the baking dish instead (8x8 or 9x13) and pour water in just as before. Bake at 350 for 30-45 minutes, or until tender.