Slow Cooker Apples in Bourbon Custard

    Holy Shit. I'm not one to normally go nuts about something that came out of a slow cooker, but I can say without fear of contradiction that this is the best thing outside of my chili to ever come out of a slow cooker. I just threw this together completely on a goof and magic happened. Seriously, once you have this, you'll forsake all other slow cooker desserts. We're talking eyes in the back of the head, open mouth groaning kind of good. Unless you don't like apples. Then you're shit out of luck. As always, notes are in blue.

Slow Cooker Apples in Bourbon Custard

Ingredients

• 6 small-medium apples, spiral cut and cored (you'll need one of those apple corer/peeler/slicer things or you're in for more work than you want)

  

  This thing. You can find them on Amazon for under $20, or at Pampered Chef for $1,200.

• 1/2 cup chopped nuts (we used pecans, but I imagine walnuts or cashews would be delightful)
• 1/2 cup sultanas (that's fancy-talk for gold raisins)
• 1 14-ounce can of sweetened condensed milk
• 1/4 cup Benchmark Brown Sugar Liquor (if you don't want the booze, just use an equal amount of brown sugar. If you can't find Benchmark, you can mix about 2 tablespoons brown sugar with 1/4 cup bourbon for roughly the same effect)
• 1/8 cup honey
• 1 teaspoon cinnamon

Directions

1. If you haven't already done so, run your apples through that apple corer/peeler/slicer thing. Do your best to get the apple off the spindle whole. You will be scored on artistic merit.
2. Spray a slow cooker with non-stick cooking spray. Place the apples in a single layer on the bottom (we were able to barely fit 6 apples in a 2.5 quart cooker)
3. Mix the chopped nuts and raisins. Fill the middle of each apple where you removed the core. 
4. In a medium bowl (you can use a large bowl if you'd like. I wouldn't recommend using a small bowl unless you like making a mess), mix sweetened condensed milk, honey, bourbon and cinnamon. Pour mixture evenly over the apples. 
5. Cook on LOW for 3 hours or until apples start to get tender and liquid takes on a custard-like consistency. 

Good times!