Apple Confit



3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious
1/4 cup Hy-Vee sugar
1/4 to 1/2 teaspoon Hy-Vee ground cinnamon
1 teaspoon Hy-Vee 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 (or for up to 4 days).

Top with low-fat vanilla ice cream and a sprinkling of toasted walnuts for dessert. Serve with low-fat yogurt and granola for breakfast.

Nutrition facts per serving: 100 calories; 0g fat (0g sat, 0g mono); 0mg cholesterol; 28g carbohydrate; 6g added sugars; 1g protein; 3g fiber; 2mg sodium; 188mg potassium.

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