Nutrition per serving may change if servings are adjusted.
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
5 red-skinned cooking apples (such as Rome or Jonathan), cored, and halved
½ cup apple juice or apple cider
1 tablespoon lemon juice
⅔ cup sugar-free caramel ice cream topping
½ cup toasted chopped pecans
In a small bowl combine cinnamon and cloves. Place ½ of the apple halves in a 3- ½- to 4-quart slow cooker. Sprinkle evenly with some of the cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.
Cover and cook on low-heat setting for 2- ½ to 3 hours, stirring gently halfway through cooking time. Spoon apples and cooking liquid into individual serving dishes. Drizzle with caramel topping and sprinkle with pecans.
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.