These cinnamon-spiced crockpot baked apples are such a versatile and easy recipe to make this fall.
Baked apples have been a favored Southern fall treat for generations. But thankfully, these days we can cook them in the slow cooker, which makes life so much easier. This is a simple traditional recipe for old-fashioned crockpot baked apples, which are prepared as they did in the old days. Yep, all you have to do is core your apples, stuff it with some good stuff, and bake away! But now the bonus is that you can do it in the morning and come home to that same smell my Grandmama walked into all those years ago.
When made to the recipe, you’ll enjoy some tender, juicy, and flavorful cinnamon-spiced baked apples at the end. But I’ve included lots of ideas to personalize it and make it your own and I want to hear your ideas in the comments on this post, too! Serve your baked apples with a scoop of vanilla ice cream, with oatmeal for breakfast, or over pancakes. I told you it was a versatile recipe!
- Apples (about five small to medium apples fit comfortably into my slow cooker).
- Dried cranberries (or raisins, or leave these out entirely).
- Brown sugar (I’m using dark but light brown sugar is fine. You can also use white sugar if that’s what you have).
- Butter (or margarine)
- Cinnamon and allspice (you can leave the allspice out if you like but I love how it enhances the cinnamon. Also, if you are a nutmeg lover you can add that as well. I’ve never been a nutmeg fan so I avoid it).
- You can also add pecans, walnuts, oats, or anything else you come up with!
Place your brown sugar, dried cranberries or raisins, and cinnamon and allspice (or whatever spices you are using) in a small bowl and stir them up really well.
Usually, when I cook with raisins or dried cranberries I like to soak them in really hot water for a few minutes to plump them up a bit before adding them to the recipe. However, these will be slow cooking with plenty of steam in there so there isn’t any need to do that here.
Core your apples.
I bought one of those apple corer thingie-ma-bobbers. It is about the size of a vegetable peeler and it sure is neat!
After you core your apples peel off just a little strip around the top.
This is supposed to keep the apples from splitting as they cook but I mostly just do it because Mama told me to…
Now place the cored apples in the bottom of your slow cooker and use a spoon to fill each apple with your sugar mixture.
Push the filling down in there and fill it up some more!
Top each one with a pat of butter. You can also cut the butter into your sugar mixture but this works just as well and is less work.
Add in 1/2 cup of water and cover with lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours for large apples. I used five small to medium apples, so I cooked mine on high for 2.5 hours, or until tender.
I recommend checking them after 3 to 4 hours on low and after 1 hour on high.
Your baked apples should look like this once done.
Add ice cream or whipped cream if you like because you know what? Everything is better with a little ice cream!
Remember to add nuts, oats, spices you like, and anything else to really make this recipe your own!
- Store your baked apples in an airtight container in the fridge for up to one week. Reheat them either in the microwave or oven.
- You can also freeze leftovers in a freezer-safe container or ziplock bag for up to three months. Reheat them as above, once thawed.
- For a richer flavor, add one teaspoon of vanilla extract.
- If you don’t have brown sugar on hand, you could use granulated sugar or coconut sugar instead.
- Other spices you can use besides (or as well as) cinnamon and allspice: nutmeg, apple pie spice, cardamon, and ginger.
- To bake in the oven: follow the same recipe, but place the apples in the baking dish instead (8×8 or 9×13) and pour water in just as before. Bake at 350 for 30-45 minutes, or until tender.
What apples should you use?
You can use a variety of apples for this slow cooker baked apples recipe. Granny Smith apples are good because they’re both firm and tart. Another option is Braeburn. Just remember, the softer the apple, the less cooking time you’ll need. So ensure you keep an eye on your apples if you choose a softer apple variety.
Is this recipe for baked apples gluten-free?
Yes, this is a gluten-free and dairy-free baked apple recipe.
How do I serve my crockpot baked apples?
You can serve your baked apples in a multitude of ways. Keep it simple with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for dessert. Alternatively, serve them for breakfast with granola, yogurt, oatmeal, pancakes, or waffles (don’t forget the maple syrup). Another option is to make them in a pastry for a delicious dessert.
You may like these other cinnamon apple recipes:
- 4-5 apples whatever will fit in your slow cooker
- 1/2 cup water
For Each Apple you'll need:
- 2 tbsp dark brown sugar
- 1 tbsp dried cranberries or raisins
- 1/2 tsp cinnamon and 1/8 teaspoon allspice just a smudge of allspice
- 1 tbsp or pat of butter
- Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in the bottom of the slow cooker.4-5 apples
- Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined.2 tbsp dark brown sugar, 1/2 tsp cinnamon and 1/8 teaspoon allspice, 1 tbsp dried cranberries or raisins
- Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter.1 tbsp or pat of butter
- Pour water into the bottom of the slow cooker.1/2 cup water
- Cover with lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours for large apples. I used five small to medium apples, so I cooked mine on high for 2.5 hours, or until tender. I recommend checking them after 3 to 4 hours on low and after 1 hour on high.
- Serve with a scoop of vanilla ice cream or over oatmeal.
To bake in the oven: follow the same recipe, but place the apples in the baking dish instead (8x8 or 9x13) and pour water in just as before. Bake at 350 for 30-45 minutes, or until tender.
“When bobbing for apples, an idealist endlessly reaches for the best apple, a pessimist settles for the first one within reach, while an optimist drains the barrel, fishes out all the apples and makes pie.”