The quickest, easiest dessert you can make this holiday season? Slow Cooker Baked Apples. This “set it and forget it” recipe with simple autumn ingredients tastes just as good during meals as it does after meals. Plus, it’ll warm up your kitchen right away!
Leaves are falling, the weather is getting colder, and the time for delicious fall treats is at hand. In particular, slow cooker baked apples are one of my favorites to make at home towards the end of the year. They’re so uncomplicated and straightforward to prep, especially how we make them in this recipe. These crockpot apples may just beat out pumpkin pie at Thanksgiving as everyone’s new favorite dessert!
What are baked apples
Baked apples are cored apples stuffed with sweet or savory fillings such as nuts, dried fruit, sugar, and spices and cooked until tender. They’re usually served as a dessert by themselves or with ice cream, whipped cream, and caramel.
Want more apple recipes? Keep warm and cozy with slow cooker wassail. Pair the drink with air fryer apple danishes for a satisfying midday treat!
Ingredient notes
The recipe is not only super easy to make with easy-to-obtain ingredients (apples, chopped walnuts) plus some things you likely already have in your kitchen, such as light brown sugar and unsalted butter. It’s also naturally gluten-free without flour!
- Apples– I like Granny Smiths for their tartness, but feel free to experiment with other apples such as Braeburn, Jonagold, Honeycrisp, Rome Beauty, Golden Delicious, or Pink Lady.
- Butter– use cold unsalted butter for a crisp crumble
- Light brown sugar– melts into a sweet, caramelly syrup
- Walnuts– You can substitute chopped pecans, almond slivers, pine nuts, or rolled oats for extra crunch. You can add dried fruits such as cranberries, raisins, apricots, and mangoes for extra color, texture, and nutrients.
- Apple pie spice– use store-bought or make your own blend with ground cinnamon, nutmeg, and allspice.
- Salt– balances the sweetness; omit if using salted butter
Helpful tips
- You can peel the apples if you like, but I find keeping the skin helps the fruit hold shape plus there’s additional nutritional value from the peel. It also softens enough during cooking to be barely noticeable.
- No need to add water or any additional liquid. The butter and sugar should provide enough moisture in the slow cooker.
- You can drizzle the apples with lemon juice to prevent browning and add a bit of citrus flavor.
How to prep ahead
- Prepare the apples according to the recipe.
- Brush the peeled areas with lemon juice to prevent browning.
- Arrange them in a single layer on a baking sheet about an inch apart and freeze until firm.
- Transfer to a freezer-safe container when firm and freeze for up to 3 months.
- Thaw completely when ready to cook.
Serving suggestions
- What is the best way to serve crockpot baked apples? With ice cream on top. Vanilla is the best, but feel free to experiment with other flavors.
- Other favorite toppings are whipped cream and caramel sauce—or whipped cream, caramel sauce, and ice cream on top if you want to get luxurious with it!
- For an extra decadent treat, serve the warm apples with clotted cream, creme fraiche, or half and half.
- Don’t think you have to treat slow-cooker baked apples like dessert. You can have them for breakfast with Greek yogurt or serve them as a side with any meal.
Storage and reheating instructions
- Transfer leftovers to an airtight container and refrigerate for up to 3 days. Though still safe to eat, the crunchy topping might lose its texture over time.
- Enjoy the baked apples cold or reheat them in a 350 F oven until warm.
Ingredients
- 4 medium Granny Smith apples
- 1/4 cup cold unsalted butter, diced small
- 1/4 cup light brown sugar
- 1/4 cup chopped walnuts
- 1 teaspoon apple pie spice
- 1/8 teaspoon salt
Equipment
- Slow cooker
- melon baller
Instructions
- Slice the tops off of the apples. Using a melon baller, scoop out the core and seeds making a small cavity in the interior of the apples. Set aside.
- In a small bowl, combine butter, brown sugar, walnuts, apple pie spice, and salt. Toss to distribute.
- Stuff the crumble mixture into the apples, pressing it down into the cavity.
- Arrange the stuffed apples in a single layer in the slow cooker and top with any remaining butter mixture. If some falls down into the pot that is okay.
- Cook on HIGH for 1 to 1 1/2 hours or on LOW for 1 1/2 to 3 hours or until fork-tender. Serve with ice cream or caramel sauce. Any liquid remaining in the slow cooker can be poured over the apples as well.
- Serve with ice cream or caramel sauce. Spoon any liquid remaining in the slow cooker over the apples.
Notes
- You can peel the apples if you like, but I find keeping the skin helps the fruit hold shape.
- No need to add water or any additional liquid. The butter and sugar should provide enough moisture in the slow cooker.
- You can drizzle the apples with lemon juice to prevent browning and add a bit of citrus flavor.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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