These slow cooker fried apples taste like the ones at Cracker Barrel, except you make them in your crock pot and your kitchen smells like butter and cinnamon for hours. They work as a side dish next to pork chops or turkey, or you can spoon them over ice cream for dessert. Either way, people will ask for the recipe!
I threw these together one Thanksgiving morning when I ran out of stovetop space and needed something that could do its thing without me hovering over it. It turns out that the slow cooker is perfect for this because the apples become soft, and the sauce thickens on its own. You get all the flavor of traditional Southern fried apples, but without the hours of stirring.
You don’t actually fry anything here. The name comes from the way the apples get coated in butter and sugar until they’re soft and glossy, like they’ve been pan-fried. But instead of standing at the stove stirring, you slice the apples, dump them in the crock pot with butter, sugar, and spices, and walk away.
If you’ve only ever thought of apples as pie filling, this is different. The texture is softer, almost like a chunky applesauce, but with more structure. The sauce is sweet and buttery without being cloying, and the cinnamon and brown sugar give it that warm, fall flavor.
Let me show you the simple steps to make these incredible slow cooker apples, along with the best apples to use and all my top tips. When they’re done, your kitchen will smell like fall heaven and the apples will be perfectly tender with a rich, buttery sauce!
Looking for more easy sides to make in your slow cooker? Try slow cooker scalloped potatoes, slow cooker sweet potato casserole, or slow cooker creamed corn.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Apples: I use Granny Smith or Honey Crisp apples because they hold their shape well during cooking, but any firm apple variety works great.
- Butter
- Brown sugar
- Cinnamon
- Nutmeg
- Cornstarch
- Water
How to Make Slow Cooker Fried Apples
- Start by peeling and coring your apples. I like to slice them about 1/4 inch thick so they cook evenly. If you slice them too thin, they might get mushy.
- Toss the apple slices with cornstarch right in your slow cooker. The cornstarch helps thicken all those delicious juices that come out while cooking.
- In a small bowl, mix the brown sugar, cinnamon, nutmeg, and water. Pour this over the apples and stir to coat all the slices evenly.
- Cut the butter into small cubes; I usually aim for about 1/2-inch pieces. Scatter these butter pieces over the top of your seasoned apples. Don’t worry about mixing them in; they’ll melt as everything cooks.
- Cover your slow cooker and set it to low for 2 hours.
Serving Ideas
My family’s absolute favorite way to enjoy these slow cooker fried apples is warm over vanilla ice cream. It’s like apple pie without the crust! But don’t stop there! Here are some more delicious ideas for these tender, cinnamon-spiced apples:
- Spoon them over pancakes or waffles for a special breakfast treat
- Serve them alongside your Thanksgiving turkey
- Add them as a topping for your morning oatmeal
- Serve them alongside pork chops or roasted pork tenderloin
- Layer them in parfaits with yogurt and granola
- Use them as a filling for crepes
- Top your favorite cheesecake with these warm spiced apples
If you’re serving these at a holiday gathering, keep them warm in the slow cooker on the “warm” setting. Your guests can help themselves, and your house will smell amazing!
How to Store
Let the apples cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 5 days. When you’re ready to enjoy them again, warm them up in the microwave for 30 to 45 seconds.
Or you can freeze them. Place them in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn and freeze for up to 3 months.
Tips & Tricks
Be sure to check out the step by step instructions
- Firm apples work best for this recipe. My go-to choices are Granny Smith, Honeycrisp, or Fuji apples. These varieties hold their shape well during cooking and won’t turn to mush.
- Keeping your apple slices uniform, about ¼ inch thick, helps them cook evenly. I like to use an apple slicer and peeler to make it extra easy.
- The cornstarch might seem like a small detail, but it’s crucial for thickening the sauce. Without it, you’ll end up with applesauce. Which is delicious, but not what we are going for!
- While 2 hours is usually perfect in my slow cooker, yours might run a little differently. The apples should be tender when pierced with a fork, but still hold their shape. If they’re not quite there after 2 hours, give them an extra 15-30 minutes.
Reader Questions
Yes! Just make sure your slow cooker is large enough to hold all the apples without overcrowding. The cooking time might need to be increased by 30-45 minutes.
Flour can work in a pinch, but you’ll need to use twice as much. The sauce won’t be quite as glossy, but it’ll still taste great!
Sure. Try maple syrup or regular white sugar if you are out of brown sugar. Each gives a slightly different flavor profile, but they’re all delicious.
While you can leave the peels on, they tend to separate from the apple during cooking, creating an odd texture. For the best results, I definitely recommend peeling them.
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Slow Cooker Fried Apples Recipe
Ingredients
- 8 apples
- 4 tablespoons butter
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- ¾ teaspoon nutmeg
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Peel, core, and slice the apples.8 apples
- Mix the apple slices with the cornstarch and place them in your crockpot.2 tablespoons cornstarch
- Combine the brown sugar, cinnamon, nutmeg, and water, and mix with the apples.¼ cup brown sugar, 1 tablespoon cinnamon, ¾ teaspoon nutmeg, 3 tablespoons water
- Cut the butter into cubes and sprinkle the cubes on top of the apples.4 tablespoons butter
- Cover and cook 2 hours on low.
Notes
- Firm apples work best for this recipe. My go-to choices are Granny Smith, Honeycrisp, or Fuji apples. These varieties hold their shape well during cooking and won’t turn to mush.
- Keeping your apple slices uniform, about ¼ inch thick, helps them cook evenly. I like to use an apple slicer and peeler to make it extra easy.
- The cornstarch might seem like a small detail, but it’s crucial for thickening the sauce. Without it, you’ll end up with applesauce.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
