Slow Cooker Stewed Apples (Print View)

Tender apples gently simmered with cinnamon and honey for a naturally sweet, comforting compote.

# Components:

→ Fruit

01 - 6 large apples, 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.
03 - Sprinkle ground cinnamon and optional ground nutmeg evenly over the apples.
04 - Pour water and add a pinch of salt if desired.
05 - Stir gently to evenly incorporate all ingredients.
06 - Cover and cook on low for 3 hours, stirring once or twice during cooking until apples are tender and juicy.
07 - Stir in vanilla extract at the end of cooking if using.
08 - Serve warm alone or as a topping for oatmeal, pancakes, yogurt, or desserts.

# Expert Advice:

01 -
  • No babysitting required—the slow cooker handles everything while you live your life.
  • It fills your kitchen with the kind of smell that makes people ask what you're cooking.
  • One recipe transforms into breakfast topping, dessert, or that last-minute gift when someone's having a rough week.
02 -
  • Don't add everything to the slow cooker if your apples are wet from rinsing—cook them a little drier than you'd think, or they'll release too much liquid and become thin and watery.
  • Vanilla and nutmeg are loud flavors that taste better added at the end rather than at the start, where they can fade into the background.
  • Overcooking isn't really possible here, but undercooking is—if apples aren't soft after 3 hours, give it another 30 minutes rather than trying to force a smooth texture before they're ready.
03 -
  • If your slow cooker runs hot, start checking apples at the 2.5-hour mark to avoid turning them into mush.
  • Dice your apples the night before and store them in a bowl of lemon water in the fridge to save time and prevent browning.
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