Sturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice cream and a sprinkling of toasted walnuts for dessert.

Makes 8 servings, about 1/2 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 2 1/4-4 3/4 hours

EASE OF PREPARATION: Easy

3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious
1/4 cup sugar
1/4-1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

NUTRITION INFORMATION: Per serving: 98 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrate; 0 g protein; 4 g fiber; 2 mg sodium; 168 mg potassium.
Nutrition bonus: Fiber (16% daily value).
2 Carbohydrate Servings
Exchanges: 1 1/2 fruit

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.

2.5 hours on high wasn't enough to make the apples translucent or very tender. I'll try it again on low; I usually prefer the low setting anyway. Taste is still good though. I also added a half tsp of almond extract. Reminiscent of baked apples. I think I'll stir in some raisins or dried cranberries next time.

Vicki