Texas...sorry I missed your post.
Haven't tried it yet, but see what you think.
6 to 8 medium cooking apples, cored (McIntosh, Rome Beauty, Granny Smith, Fuji, Jonathan, etc.)
2 to 3 tablespoons raisins
1/4 cup sugar
1 teaspoon cinnamon, divided
2 tablespoons butter
Mix raisins, sugar, and 1/2 teaspoon cinnamon; fill center of apples. Sprinkle with remaining cinnamon and dot with butter. Place in slow cooker; pour 1/2 cup warm water around apples. Cover and cook on LOW for 6 to 8 hours, until apples are tender.
Sounds a little stingy on the raisins, to me. I would like some chopped walnuts too.
Wonder if dropping a caramel in each apple would turn out. Some recipes I've read call for brown sugar - and lemon juice or apple juice in place of the water. I use the recipes as a guideline, and put in the ingredients I like. I also lift the cover (even though you're not supposed to) to see how much cooking time the dish needs.
This sounds interesting.
Baked Ginger Apples
Makes 4 servings
4 large Red Delicious apples
1/2 cup (1 stick) unsalted butter, melted
1/3 cup chopped macadamia nuts
1/4 cup chopped dried apricots
2 tablespoons finely chopped crystallized ginger
1 tablespoon dark brown sugar
3/4 cup brandy
1/2 cup vanilla pudding and pie filling mix
2 cups heavy cream
Slice tops off apples; core. Combine butter, nuts, apricots, ginger and brown sugar in medium bowl. Fill apples with nut mixture. Place apples in slow cooker. Pour brandy into slow cooker. Cover; cook on LOW 4 hours or on HIGH 2 hours.
Gently remove apples from slow cooker; keep warm. Combine pudding mix and cream in small bowl. Add to slow cooker; stir to combine with brandy. Cover; cook on HIGH 30 minutes. Stir until smooth. Return apples to slow cooker; keep warm until ready to serve.
Serve apples with cream mixture.
Hope these are close to something you might want to try.