Peel the top half of each apple. With a melon baller, cut out the apple cores without cutting all the way through the bottom.
In a small bowl, stir together the gingersnap cookie crumbs, brown sugar, cinnamon and half of the lemon juice.
Fill the apple cavities evenly with the gingersnap cookie crumb mixture.
Place the stuffed apples in the slow cooker. Drizzle the remaining lemon juice over the apples and then pour the apple juice over them.
Dot the apples evenly with the bits of butter and drizzle with the honey.
Cover the slow cooker tightly with foil and then place the lid on top. Cook on LOW until the apples are fork tender but still hold their shape, 3 to 3-½ hours.
To serve, cut the apples in half and drizzle with the cooking liquid.
Recipe Notes
Serving size: ½ apple + ½ tablespoon sauce5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)4*PointsPlus (Old plan)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
Nutrition Facts
Slow Cooker Baked Apples with Gingersnaps
Amount Per Serving (1 /2 apple + ½ tablespoon sauce)
Calories 155Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 35g12%
Fiber 3g12%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.