Slow Cooker Baked Apples

These crockpot baked apples are super easy to make and turn out soft, juicy, and delicious with a crunchy topping and a buttery sweet syrup. They may just beat out pumpkin pie at Thanksgiving as everyone’s new favorite dessert!

Course Dessert

Cuisine American

Keyword crockpot apples, slow cooker baked apples

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 298kcal

Author lalaine

Equipment

Slow cooker
melon baller

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

US Customary - Metric

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