Slow Cooker Stewed Apples (Print)

Tender apples slowly simmered with cinnamon and honey for a naturally sweet, comforting treat.

# Components:

→ Fruit

01 - 6 large apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and cut into 1-inch chunks

→ Sweeteners & Flavors

02 - 1/4 cup honey
03 - 1/2 teaspoon ground cinnamon
04 - 1 tablespoon lemon juice

→ Liquids

05 - 1/4 cup water

→ Optional Additions

06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

# Method:

01 - Place peeled, cored, and chopped apples into the slow cooker.
02 - Drizzle honey and lemon juice over the apples; sprinkle with cinnamon and nutmeg if using.
03 - Pour water and add a pinch of salt as desired.
04 - Gently stir to blend all components evenly.
05 - Cover and cook on low heat for 3 hours, stirring once or twice during cooking until apples are tender.
06 - Stir in vanilla extract if using after cooking is complete.
07 - Serve warm alone or as a topping for oatmeal, pancakes, yogurt, or ice cream.

# Expert Advice:

01 -
  • It requires barely ten minutes of actual hands-on work, then you can forget about it while life happens.
  • The slow cooker does the magic so you don't have to stand over a pot, and your kitchen smells incredible the whole time.
  • Naturally sweet with zero fussing, it tastes like comfort without tasting processed.
02 -
  • The apples release a surprising amount of liquid as they cook, so don't add extra water thinking you need to—you don't, and it'll only water everything down.
  • Those Granny Smith apples might take a bit longer than sweeter varieties, so if you're mixing apple types, cut the tart ones slightly smaller so they cook at the same pace.
03 -
  • If your apples are particularly large or mealy, cut them smaller so they cook through before turning to mush.
  • The lemon juice is doing more work than it seems—it's preventing browning and keeping flavors bright, so don't skip it even though the amount seems tiny.
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