Slow Cooker Cinnamon Apples – Cozy, Comforting, and Easy

There’s something about warm cinnamon apples that just feels like home. This slow cooker version fills your kitchen with that sweet, cozy aroma while you go about your day. The apples turn tender, saucy, and perfectly spiced with almost no effort.

It’s a simple, crowd-pleasing recipe that works for breakfast, dessert, or a snack. Serve them over oatmeal, pancakes, ice cream, or spooned straight into a bowl with a dollop of yogurt.

What Makes This Recipe So Good

These slow cooker cinnamon apples are all about ease and flavor. You toss everything into the crock, stir once, and let the heat do the rest.

The apples soften without turning to mush, and the sauce thickens into a glossy cinnamon glaze.

• Minimal prep: Peel, slice, and dump. That’s it.
• Adaptable sweetness: Use brown sugar, maple syrup, or honey to match your taste.
• Perfect texture: Tender apples with a silky sauce that clings to each bite.
• Make-ahead friendly: Refrigerates and freezes well for quick toppings and snacks.
• Kid-approved: Familiar flavors and a natural sweetness make this a hit with the whole family.

Shopping List

• Apples (8–10 medium; about 3 pounds) – Honeycrisp, Gala, Fuji, or Granny Smith for tartness
• Brown sugar (1/3 to 1/2 cup) or maple syrup (1/3 cup)
• Ground cinnamon (1.5 to 2 teaspoons)
• Nutmeg (1/4 teaspoon), optional
• Ground cloves or allspice (pinch), optional
• Vanilla extract (1 teaspoon)
• Lemon juice (1 tablespoon) – brightens flavor and helps prevent browning
• Salt (pinch) – enhances sweetness
• Unsalted butter (2 tablespoons), cut into small pieces – optional for richness
• Cornstarch (1 to 2 teaspoons) or arrowroot, optional for thicker sauce
• Water (2 to 3 tablespoons) – just enough to get the sauce going

Step-by-Step Instructions

1. Prep the apples: Peel, core, and slice apples into 1/2-inch thick wedges. Thicker slices hold their shape better in the slow cooker.
2. Add to slow cooker: Place apples in a 4- to 6-quart slow cooker.

   Drizzle with lemon juice and toss to coat.

3. Mix the spices and sweetener: In a small bowl, combine brown sugar (or maple), cinnamon, nutmeg, cloves (if using), and a pinch of salt. Sprinkle over apples.
4. Add liquid and butter: Pour in water and vanilla. Dot the top with butter for a glossy, richer finish.

   Stir to evenly coat the apples.

5. Cook low and slow: Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2 hours, until apples are tender but not falling apart. Stir once halfway through if you can.
6. Thicken the sauce (optional): If you want a thicker glaze, whisk cornstarch with a tablespoon of cold water. Stir into the apples and cook 10 to 15 minutes more until glossy.
7. Taste and adjust: Add a touch more cinnamon or a drizzle of maple if you want a sweeter or spicier finish.
8. Serve warm: Spoon over oatmeal, yogurt, pancakes, waffles, ice cream, or enjoy as-is.

   A sprinkle of chopped walnuts or granola adds crunch.

Keeping It Fresh

Cool the apples to room temperature before storing. Transfer to airtight containers and refrigerate for up to 5 days. The flavors deepen as they sit, and the sauce thickens nicely.

For longer storage, freeze in portioned containers or freezer bags for up to 3 months.

Thaw overnight in the fridge, then rewarm gently on the stovetop or in the microwave. If the sauce seems thin after thawing, simmer for a few minutes to reduce or stir in a small cornstarch slurry.

Health Benefits

• Fiber-rich: Apples provide soluble and insoluble fiber, which can support digestion and help you feel satisfied.
• Antioxidants: Apples and cinnamon contain polyphenols that support overall health and may help reduce oxidative stress.
• Lower sugar options: Using maple syrup or reducing added sweeteners lets the natural apple sweetness shine.
• Portion control: Because the flavor is bold and comforting, a small bowl goes a long way for a cozy dessert.

What Not to Do

• Don’t overcook: If apples go too long, they turn into chunky applesauce. Start checking at the low end of the time range.
• Don’t skip the acid: Lemon juice brightens flavor and keeps apples from tasting flat.
• Don’t drown them: Too much water dilutes the sauce.

  A few tablespoons are enough—apples release plenty of juice.

• Don’t slice too thin: Thin slices can fall apart. Keep them about 1/2 inch thick.
• Don’t forget the pinch of salt: A tiny bit makes the sweetness pop and balances the spices.

Recipe Variations

• Caramel Apple Style: Stir in 2 tablespoons caramel sauce at the end, or swap half the brown sugar for caramel bits.
• Maple Pecan: Use maple syrup and top with toasted pecans before serving.
• Chai Spice: Add cardamom and ginger along with cinnamon and cloves for warm chai vibes.
• Bourbon Twist: Stir in 1 to 2 tablespoons bourbon after cooking. The residual heat will mellow the flavor.
• Cranberry Kick: Add 1/2 cup dried cranberries during the last 30 minutes for a sweet-tart pop.
• Apple-Crumble Bowl: Top the warm apples with crushed graham crackers or granola for a quick, cozy dessert.
• Dairy-Free and Vegan: Skip the butter or use a plant-based alternative.

FAQ

What are the best apples to use?

Firm, flavorful apples work best.

Honeycrisp, Gala, Fuji, Pink Lady, or Granny Smith hold their shape. A mix of sweet and tart gives the best flavor.

Do I have to peel the apples?

No, peeling is optional. Peeled apples give a softer, dessert-like texture.

Leaving the skins on adds fiber and a rustic feel, but the skins may separate slightly as they cook.

Can I make this without added sugar?

Yes. If your apples are sweet, skip the sugar and use only cinnamon, vanilla, and a splash of water. Taste at the end and add a touch of maple syrup if needed.

How do I keep the apples from turning mushy?

Slice them thicker, use firm apple varieties, and avoid overcooking.

Start checking for doneness early and stop when they’re just tender.

Can I double the recipe?

Yes, if your slow cooker is large enough. Extend the cooking time by 15 to 30 minutes and stir once or twice to ensure even heating.

How do I thicken the sauce without cornstarch?

Cook the apples uncovered for the last 20 minutes to let excess liquid evaporate, or use a small amount of arrowroot mixed with cold water.

What should I serve them with?

They’re great over oatmeal, pancakes, French toast, yogurt, cottage cheese, ice cream, or tucked into crepes. They also make a simple side for pork chops.

Can I make this on the stovetop?

Yes.

Cook apples in a covered saucepan over medium-low heat for 12 to 18 minutes, stirring occasionally, until tender. Add a splash of water as needed and thicken at the end.

Will the apples brown before cooking?

A little browning is normal, but tossing with lemon juice right after slicing helps keep them bright. They’ll deepen in color as they cook with the spices.

Is butter necessary?

No.

Butter adds richness and shine, but the recipe works well without it. For a lighter version, leave it out.

Wrapping Up

Slow Cooker Cinnamon Apples are the kind of recipe you’ll make once and keep on repeat. They’re warm, fragrant, and incredibly versatile—perfect for breakfast, dessert, or meal prep.

With simple ingredients and hands-off cooking, you get big payoff for very little work. Keep a batch in the fridge, and you’re always a spoonful away from something cozy and satisfying.