Serve these delicious and easy to make Crock-Pot Baked Apples as a side dish for dinner. You can also make them as a yummy dessert served by them selves or topped with ice cream!
Slow Cooker Baked Apples
I was given a bag of apples by a dear friend and I really wanted to make something fun in the crock-pot. We have made quite a few different slow cooker apple recipes but we have not done Crock-Pot Baked Apples yet.
Now normally baked apples are made with a whole apple that has been cored and stuffed with spices, butter and usually pecans or walnuts. But these baked apples are different because I decided to slice the apples and spice then up with classic apple pie type spices, cinnamon and nutmeg. To add a little bit of sweetness a touch of white sugar and brown sugar and then to round out the flavor just a little bit of butter.
These delicious apples are WONDERFUL served hot right out of the crock-pot as a side dish (think served with pork chops or chicken) but if you want you can also serve them with a scoop of ice cream and have them as a dessert.
Leftovers (if you have any!) can easily be stored in the refrigerator and eat them cold or heat them up in the microwave as a late night snack (shhh).
To make coring and slicing the apples easier I use an OXO Good Grips Apple Corer and Divider. This type of tool just make quick work out of a bunch of apples. But slicing them by hand with a knife works just as well. I then peel each slice then take a knife and cut each slice into to pieces and add to the crock-pot. This is totally optional. Some folks like the skins some like their apples skinless.
Special Diets
Gluten Free | High Fiber | Low Cholesterol | Low Fat | Low Sodium | Vegetarian
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Crock-Pot Baked Apples Recipe
Equipment
Ingredients
- 3 pounds Apples (Granny Smith or Fuji)
- ½ cup Granulated Sugar
- ½ cup Brown Sugar (light or dark, packed)
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 2 tablespoons Butter (cut into slices)
Instructions
- Wash, core, slice and peel the apples and add the apple slices to the bottom of a 6 quart slow cooker.
- Stir in the sugar, brown sugar, nutmeg, cinnamon and butter to coat the slices.
- Cover with the lid slightly ajar on LOW for 6 hours. Stirring at least once midway during the cooking process.
- Serve and enjoy!
Nutrition
Katie, is the cooking time correct? 6 hours for making apples seems like very long time. What will happen if I speed up cooking?
6 hours is what I cooked them at. You could cook them at a high at 3 hours.
I’m on 3 hours high and their not soft yet. I like them real soft. I put a Liner in the crockpot. Maybe that’s why.
You may just need to cook them longer Dee dee. Some slow cookers cook faster or slower and if you like them softer longer cooking time will be needed.
Is it absolutely necessary to peel the apples? I always feel they are healthier for you unpeeled.
You can leave the apples unpeeled if you want to. It really is a matter of preference.
Could you double th recipe?
Hi Carla, I don’t see why this recipe could not be doubled. Just make sure that you don’t fill your slow cooker more than 3/4 of the way full.
How much time for the frozen apples? In the beginning you talked about frozen apples – I found cut and peeled frozen apples at GFS, I felt like I hit the lottery 🙂
Same cooking time for frozen apples. They really shouldn’t take much time to thaw out and start to cook.
This was a complete bust and waste of apples! It completely turned them to mush. They went from being hard to when I stirred again before scooping out they all smashed and it is now more of an apple butter!!
I am sorry Lauren. What type of apple did you use? How long did you cook the apples?
Mmm!! Apple butter, Yum!! Where’s a spoon!!
These are good. Prep wasn’t as painful as I thought.
So glad you enjoyed the Baked Apples Maria!
I added in some orange peel, frozen cranberries and some pomegranate seeds and it was absolutely delicious. If I had to do over again, I would have juiced the pomegranate seeds and left the crunchy part out, but that was just a minor annoyance. I also substituted the butter with vegan butter due to allergies. The recipe is wonderful. I thought 6 hours sounded a bit long, but it was perfect. I cooked in my Instant Pot on the slow cook setting at the lowest temp setting. It got a bit dry 1/2 way through so I stirred in about a 1/2 cup of water.
So glad you enjoyed it!
I ended up making these wthout nutmeg and they tasted just fine now im at a loss of what to do with the juice from baking the apples. I would really hate to waste it. I wonder if i put it in a sealed container in the fridge if it will turn into a spread I could use on toast….does anyone know.
Great question Ashlyn, I guess your apples were juicy! While I don’t know if the juices will be thick enough to spread on toast like a jelly or jam would be I think you might be able to pour it on something like pancakes, waffles or French toast and it would be amazing.
Let us know what you end up doing with the juices!