These easy Slow Cooker Cinnamon Apples are warm, tender, and perfectly spiced for a delicious fall recipe with only 7 ingredients that’s perfect as a quick dessert or a special breakfast treat.
Once apple season arrives, we seem to have a bushel on hand at all times, and I’m always thinking of new ways to use them up. These Slow Cooker Cinnamon Apples have become one of our favorite cozy recipes to have simmering away on chilly days. Totally hands-off and slow-cooked, these apples are full of warm spices and fill the house with a delicious smell all day long.
Soft, tender apples are perfectly spiced with warm cinnamon and nutmeg, then cooked down in the slow cooker for a delicious and easy sweet treat perfect for dessert or breakfast. We love these Slow Cooker Cinnamon Apples spooned over ice cream, piled onto pancakes or waffles, or as an oatmeal topping — they’re that versatile. You can also enjoy them straight from the bowl for a simple fall treat you’re bound to make all season long.
If you like the flavors in this recipe, be sure to try some of our other favorites. We love these easy Cinnamon Roll Apple Pie Cups and our warm and cozy Crockpot Overnight Cinnamon Apple Oatmeal for a hand off breakfast.
Why You’ll Love This Recipe
- Completely Hands-Off: This recipe can’t get any easier with minimal effort — the slow cooker does all the work for you.
- Warm Cinnamon Apple Aroma: Your kitchen will be filled with a delicious and cozy warm cinnamon-apple smell for hours.
- Extremely Versatile: Serve these apples as a dessert, side dish, or breakfast topping. Anything goes!
- Great Use for Fall Apples: These are the perfect way to use up that big bag of fall apples you got from the orchard.
Ingredients
- Apples: The slow-cooked star of the show. We love tart Granny Smiths or sweet Honeycrisps.
- Granulated Sugar: For sweetness.
- Brown Sugar: Adds a deeper, caramelized sweet note.
- Ground Cinnamon & Nutmeg: Warm spices to flavor the apples.
- Butter: For richness, use unsalted.
- Water: A splash, to help the apples cook down.
- Cornstarch: For the perfect slightly thickened consistency.
- Lemon Juice: Adds brightness.
How to Make Slow Cooker Cinnamon Apples
1. Place the sliced apples into the slow cooker.
2. In a bowl, mix together granulated sugar, brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the apples in the slow cooker.
3. Drizzle the melted butter and water over the apples. Stir gently to ensure all slices are evenly coated.
4. Cover the slow cooker and set to cook on low for 3 hours, or until the apples are tender but not mushy.
5. Mix cornstarch with lemon juice in a small bowl until smooth. Pour this into the slow cooker, stirring well. Increase the heat to high and cook for another 10-15 minutes, or until the sauce thickens.
6. Serve the apples warm. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Expert Tips
- Choose Sturdy Apples: Use apple varieties that hold their shape when cooked, like Granny Smith or Braeburn, rather than very soft types. You don’t want them to turn into mush once cooked down.
- Check Apples Earlier Than Later: Keep an eye on the apples as they cook and check them toward the earlier end of the cook time so they stay tender and don’t turn to mush.
- Add a Spoonful of Cornstarch: For a slightly thicker, more syrupy sauce, if preferred.
- Stir Gently From the Bottom Up: Do this before serving to redistribute the sauce evenly without breaking the apples.
Variations & Substitutions
- Serve As Dessert or a Breakfast Treat: Spoon the apples over vanilla ice cream, on top of pancakes, waffles, or as a sweet oatmeal topping. They’re a great way to sweeten up anything.
- Add Vanilla Extract: Stirring in a splash or adding a pinch of nutmeg give the apples extra warmth.
- Don’t Peel The Apples: Leave the peels on for a more rustic texture and extra fiber.
- Try Syrup or Honey: Swap some of the sugar for maple syrup or honey for a slightly different sweet note.
Storage
Store leftover apples in an airtight container in the refrigerator up to 4 days. Reheat on the stovetop over low heat with a splash of water to thin the apples and syrup out, if needed. Serve once warm.
We don’t recommend freezing these apples, as the texture will change once thawed and reheated — they can turn a bit mushy. Enjoy them fresh!
Frequently Asked Questions
No, you don’t need to. Keeping the peels and skin on the apples give them a more rustic texture. If you’d like a smoother texture with less of a bite, peel the apples.
Use an apple that’s sturdy and will hold its shape while cooking. We recommend Granny Smith, Honey Crisp or Fuji.
Yes! Follow the instructions but add everything to a sauce pot on the stove. Cook over very low heat, covered, and be sure to stir the bottom gently and frequently to avoid scorching.
You can serve them with fresh whipped cream, on top of pancakes or waffles, or as an oatmeal topping. They’re super versatile and a great way to sweeten up anything.
More Delicious Fall Recipes
Slow Cooker Cinnamon Apples
Ingredients
Method
- Place the sliced apples into the slow cooker.
- In a bowl, mix together granulated sugar, brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the apples in the slow cooker.
- Drizzle the melted butter and water over the apples. Stir gently to ensure all slices are evenly coated.
- Cover the slow cooker and set to cook on low for 3 hours, or until the apples are tender but not mushy.
- Mix cornstarch with lemon juice in a small bowl until smooth. Pour this into the slow cooker, stirring well. Increase the heat to high and cook for another 10-15 minutes, or until the sauce thickens.
- Serve the apples warm. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Notes
- Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat on the stovetop over low heat with a splash of water to thin the apples and syrup out, if needed. Serve once warm.