Warm, tender apples with a cinnamon glow are the kind of comfort dessert that makes any day feel a little softer. This slow cooker version does all the work for you while filling your kitchen with the best fall fragrance. No stovetop babysitting, no special baking skills—just simple, spiced apples with a touch of sweetness.

They’re great on their own, spooned over yogurt or ice cream, or tucked into oatmeal and pancakes. If you love apple pie flavors but want something lighter and easier, this is your recipe.

What Makes This Recipe So Good

Hands-off cooking: The slow cooker does the heavy lifting while you go about your day.
Flexible sweetness: You control the sugar level. Make it dessert-sweet or breakfast-friendly.
Perfect texture: The apples soften without turning mushy when you use the right mix and timing.
Versatile: Serve warm or cold, as a side, topping, or dessert. It’s endlessly useful.
Budget-friendly: A great way to use up apples that are slightly past their prime.

Shopping List

Apples (8–10 medium; a mix of firm and sweet-tart like Honeycrisp, Gala, Fuji, or Granny Smith)
Ground cinnamon (1–2 teaspoons)
Pure vanilla extract (1–2 teaspoons)
Brown sugar, maple syrup, or honey (2–6 tablespoons, to taste)
Unsalted butter (2 tablespoons, optional but recommended for richness)
Lemon juice (1 tablespoon, for brightness and to balance sweetness)
Cornstarch (1–2 teaspoons, optional, for a thicker sauce)
Pinch of salt (enhances flavor)
Optional spices: nutmeg, allspice, or cloves (a pinch each)

How To Make Slow Cooker Apples

Prep the apples. Peel, core, and slice the apples into 1/2-inch thick wedges. Thinner slices cook faster and softer; thicker slices hold shape better.
Grease the slow cooker. Lightly butter the insert or use a quick spritz of cooking spray to keep the apples from sticking.
Mix the flavor base. In a small bowl, stir together cinnamon, brown sugar (or maple/honey), a pinch of salt, and optional spices. If using cornstarch for a thicker sauce, whisk it into this mixture.
Layer and toss. Add apples to the slow cooker.
Drizzle with lemon juice and vanilla, then sprinkle the spice mixture over the top. Toss gently to coat.
Add butter. Dot the top with small pieces of butter for a glossy finish and deeper flavor.
Cook low and slow. Cover and cook on Low for 3–4 hours, or on High for 1.5–2 hours. Stir once halfway through to ensure even cooking.
Check for doneness. The apples should be tender and glossy but not falling apart.
If the sauce looks thin, remove the lid and cook on High for 10–15 minutes to thicken slightly.
Taste and adjust. Add a touch more cinnamon, sugar, or lemon if needed. Serve warm or let cool before storing.

How to Store

Refrigerator: Store in an airtight container for up to 5 days. The flavors deepen after a day.
Freezer: Freeze in freezer-safe containers or bags for up to 3 months.
Press out extra air and label with the date.
Reheating: Warm gently on the stovetop over low heat, or in the microwave in 30-second bursts, stirring between rounds. Add a splash of water if the sauce is too thick.

Benefits of This Recipe

Lower effort, high payoff: Minimal prep and no complicated steps.
Kid-friendly and crowd-pleasing: Cinnamon apples rarely meet a critic.
Flexible for diets: Easily adjust sugar and butter. Use maple or honey for refined sugar–free, or skip butter for dairy-free.
Multi-purpose: Serve as dessert, breakfast topping, side dish for pork or pancakes, or filling for crêpes and hand pies.
Great for meal prep: Make a batch on Sunday and enjoy all week.

What Not to Do

Don’t use only soft apples. Varieties like Red Delicious can collapse.
Mix in firm apples like Honeycrisp or Granny Smith for better texture.
Don’t skip the salt. Even a pinch wakes up the sweetness and spice.
Don’t overcook. Apples can turn mushy fast on High. Check early the first time you make it with your slow cooker.
Don’t add too much liquid. Apples release plenty of juice. Extra water can make the sauce thin and watery.
Don’t pile on spices blindly. A heavy hand with cloves or nutmeg can overpower the apples.
Start small.

Tasty top view of Cinnamon Slow Cooker Apples

Alternatives

Sweetener swaps: Use coconut sugar, maple syrup, honey, or a sugar substitute that measures like sugar. Adjust quantities to taste.
Spice blends: Try apple pie spice or chai spice. Add cardamom for a floral twist.
Add-ins: Stir in golden raisins, dried cranberries, or chopped pecans in the last 30 minutes.
Crumble topping: Sprinkle granola or a quick oat-almond crumble over the warm apples for crunch.
Dairy-free: Skip the butter or use a plant-based alternative.
The recipe still tastes rich.
No cornstarch: Thicken by cooking uncovered for a few minutes at the end, or stir in a teaspoon of flour mixed with a bit of cold water.

FAQ’s For Slow Cooker Apples

What are the best apples to use?

A mix of firm and sweet-tart apples works best. Honeycrisp, Fuji, Gala, Braeburn, and Granny Smith hold their shape well and give balanced flavor. Using two or three types adds depth.

Do I have to peel the apples?

No, peeling is optional. Peeled apples give a softer, more classic texture. Leaving the skin on adds fiber and a rustic look, but the peels can separate slightly as they cook.

Can I make this without sugar?

Yes. Skip the added sugar and rely on the apples’ natural sweetness plus cinnamon and vanilla. If you want a little lift, use a tablespoon of maple syrup or honey, or add a chopped date for natural sweetness.

How do I keep the apples from turning mushy?

Use firm apples, cut them into thicker slices, and cook on Low. Check early the first time—every slow cooker runs a bit differently. Stop cooking when they’re just fork-tender.

Can I double the recipe?

Yes, as long as your slow cooker is large enough to hold everything with the lid fitting snugly. Add 30–45 minutes to the cook time and stir a couple of times for even heat.

What can I serve these with?

These apples shine over vanilla ice cream, Greek yogurt, oatmeal, pancakes, waffles, or pork chops. They also make a quick filling for crêpes, turnovers, or French toast sandwiches.

How do I thicken the sauce?

Use 1–2 teaspoons of cornstarch whisked with the sugar and spices, or simmer uncovered at the end. You can also stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook for 5–10 minutes.

Can I make this on the stovetop?

Yes. Cook the apples in a large saucepan over medium-low heat with the same ingredients. Stir often and cook for 12–18 minutes until tender. Add a splash of water only if needed to prevent sticking.

In Conclusion

These Cinnamon Slow Cooker Apples bring cozy flavor with almost no effort.

The fruit softens into warm, spiced slices that taste like pie filling without the crust or fuss. They’re simple, adaptable, and perfect for busy weeks, holidays, or anytime you want something sweet and homey. Keep a batch in the fridge, and you’ve got a ready-made topping or dessert that always feels special.