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Crockpot Cinnamon Apples

Crockpot cinnamon apples are slow-cooked until the slices are tender and glossy in a thick cinnamon-brown sugar syrup. Cook on Low for caramelized softness, then thicken on High for a spoon-coating finish.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

apples
  • 6 apples large, peeled, cored, and sliced 1/4 inch thick
brown sugar
  • 0.33 cup brown sugar packed
granulated sugar
  • 0.25 cup granulated sugar
spices
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
butter
  • 3 tbsp unsalted butter cubed
cornstarch slurry
  • 2 tbsp cornstarch
  • 2 tbsp cold water
vanilla
  • 1 tsp vanilla extract
serving
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 slow cooker

Method
 

Cook the apples
  1. Place the apple slices in the slow cooker in an even layer.
  2. Mix the brown sugar, granulated sugar, cinnamon, nutmeg, and allspice, then sprinkle the mixture over the apples.
  3. Dot the top with cubed unsalted butter and do not stir.
  4. Cook on Low for 2.5-3 hours, until the apples are very tender but not completely falling apart, with a thickening syrup forming around the edges.
Thicken and finish
  1. Stir in the vanilla extract and let it blend into the caramelized cinnamon syrup.
  2. Whisk the cornstarch with the cold water, then stir the slurry into the slow cooker.
  3. Cook on High for 15-20 minutes until the sauce thickens to a spoon-coating consistency, with visible glossy bubbles.
Serve
  1. Serve the warm crockpot cinnamon apples over vanilla ice cream or alongside pork.

Notes

Pro tip: use firm apples and slice them evenly (about 1/4 inch) so they soften at the same rate. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in the microwave or on Low until warm. Freezing is not recommended because the apples soften further after thawing. For a lighter option, substitute half the brown sugar with an equal amount of a low-calorie sweetener designed for cooking.