2 tbsp cold unsalted organic butter, cut into 3 or 4 pieces
2 tbsp maple sugar
2 tbsp chopped dried unsweetened apricot
2 tbsp slivered unsalted almonds
1/2 tsp each ground cinnamon and ginger
6 red apples (such as Gala or Honeycrisp)
1/2 cup raw apple cider or unsweetened apple juice
2 tbsp pure maple syrup
6 tbsp plain Greek yogurt, optional
In a medium bowl, combine oats and flour. Using a pastry blender, cut in butter until it resembles small peas. Add maple sugar, apricot, almonds, cinnamon and ginger, and stir. Set aside.
Using a paring knife or melon baller, remove the core from apples, leaving bottom intact. Divide oat mixture evenly into centers of apples, packing stuffing tightly. To a 5-qt slow cooker, add apples. Pour apple cider around apples and drizzle with maple syrup. Cover and cook on low for 2 to 3 hours or until apples are tender when pierced with a knife. Serve warm, drizzle with sauce and dollop with yogurt (if using).