Slow Cooker Stewed Apples (Printable)

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

# What You Need:

→ 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

# How-To:

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 nutmeg (if using) evenly over the mixture.
04 - Add water and a pinch of salt, if desired. Stir gently to combine.
05 - Cover and cook on low setting for 3 hours, stirring once or twice during cooking until apples are tender and juicy.
06 - Stir in vanilla extract, if using, after cooking is complete.
07 - Serve warm as a topping for oatmeal, pancakes, yogurt, or as a dessert accompaniment.

# Insider Tips:

01 -
  • You literally dump everything in and let time do the heavy lifting while you go about your day.
  • This tastes like autumn in a bowl, but it works just as well on a Tuesday morning as it does for company.
  • One batch becomes breakfast topping, dessert, a snack straight from the fridge, and a gift to whoever visits next.
02 -
  • Don't skip the lemon juice no matter how simple it sounds—it's what prevents this from tasting like baby food and keeps everything tasting like actual apples.
  • If your slow cooker runs hot, check the apples at the 2-hour mark so you can control how chunky or smooth everything becomes.
03 -
  • Adjust sweetness to taste at the end—you might find you need less honey than you think, especially if your apples were naturally sweet to begin with.
  • Make a double batch and freeze half in containers; it thaws beautifully and means you have breakfast topping or dessert ready whenever you need it.
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