Warm and delicious, these cinnamon spiced apples are easily made in the slow cooker. They are a great fall side dish or simple dessert.
These warm cinnamon spiced apples are made in the slow cooker for a perfect fall side dish. You could also spoon them over ice cream, pancakes, oatmeal and more. Because they are made in a slow cooker, you basically set it and forget it. They are going to disappear quickly so be sure to make plenty!
This may be my new favorite side dish! Of course it would be, it is a sweet side after-all!
But really, these apples are so easy and sooooooo good. If you like fried apples or those apples at Cracker Barrel, you are going to love these!
They come out soft and sweet with a little bit of cinnamon spice. Little Dude and I could eat a whole batch, I am quite sure of it!
We did share a few with my husband, begrudgingly. Next time we may need to make a double batch.
We have enjoyed them as a side dish several times over the years. Their light sweetness is perfect alongside a nice salty slice of ham and duchess sweet potatoes. What a fun fall meal!
We have also served them with roast pork and pumpkin pepper jack macaroni and cheese. They would be fabulous alongside pork chops or grilled or roasted chicken as well.
This last time we made these gems we topped them with honey cinnamon crunch ice cream. I have to say the combination of the warm apples and ice cream was amazing!
Both recipes include that fabulous combination of honey, brown sugar and cinnamon so they were perfect together. If we didn’t have so many other fun things we want to try, it would definitely become a fall staple at our house!
To peel or not to peel, that is the question
Should you peel the apples before you cook them? It’s definitely up to you.
You are welcome to peel them if that’s you preference, but I never do. We don’t mind the peels at all.
Plus those peels contain so many of the apple’s nutrients. Besides just coring and slicing the apples is so much faster!
Just use the list below to help you pick great apples to use. Obviously the more tender the skin, the more enjoyable they will be to eat.
What kind of apples are good for cooking?
Some apples work better for cooking then others. There are varieties that are more likely to hold their shape through being cooked and others that are more likely to turn to mush.
Luckily the mush will likely be delicious, but not ideal for pretty presentation! So here are a few varieties that hold up and present well:
Jonagold apples are great raw or cooked. They are one of my favorite apples to get at our local orchard.
They work perfect for recipes like this because they are fabulous on their own and and hold up well. They don’t store as well though, so enjoy them during the peak of the season.
Jonagolds are a mix between Jonathan and golden delicious. Jonathan’s themselves are a great baking apple and tend to be just a tad bit more tart than the Jonagold. Both are crisp, delicious and great for cooking with.
Braeburn apples are another flavorful apple in their own right, so they are perfect for a recipe like this where the apples are the star of the show.
Pink Ladies are a fabulous option. They have that mix of sweet and tart and hold their shape wonderfully.
Honeycrisp apples are basically the be all end all of apples. They are wonderful in almost any situation.
Granny Smith apples are sort of the classic baking apple. They are naturally tart, so the finished product doesn’t end up too sweet.
The skins on granny Smith apples do tend to be a little tougher than the rest, but it certainly isn’t a deal breaker. You may want to peel your apples if you choose to use them in this recipe.
More apple varieties to try in baking: Fuji, crispin, golden delicious, and winesnap.
- 6 apples (you'll want to use a variety that stands up to cooking)
- 2 teaspoons cinnamon
- 2 Tablespoons honey
- 1 teaspoon vanilla
- 2 Tablespoons brown sugar
- 1 Tablespoon butter
- Core and slice apples, place in slow cooker (I used my 4 qt insert)
- Place remaining ingredients on apples.
- Cook on low for 4 hours, gently stirring when there's an hour left.
- If you want a thicker "syrup," add a slurry of 1-2 tsp corn starch to about the same amount of water at the three hour mark. Stir into the apples' juices and allow to cook on high for the last hour.
- Serve warm
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Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 9mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.