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Crockpot Cinnamon Apples

Crockpot cinnamon apples with tender, caramelized 1/4-inch slices in a thick cinnamon-brown sugar syrup. Slow-cooked on Low, then finished on High until the sauce turns glossy and spoon-coating.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 apples Large, peeled, cored, and sliced 1/4 inch thick.
Sugars and spices
  • 0.333 cup brown sugar Packed.
  • 0.25 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
Butter and thickener
  • 3 tbsp unsalted butter Cubed.
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Finishing
  • 1 tsp vanilla extract
  • 1 vanilla ice cream or whipped cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the apples
  1. Place the apple slices in the slow cooker in an even layer.
  2. Mix the brown sugar and granulated sugar with the cinnamon, nutmeg, and allspice, then sprinkle the mixture over the apples.
  3. Dot the surface with the cubed unsalted butter and do not stir.
  4. Cook on Low for 2.5-3 hours, until the apples are very tender but not completely falling apart.
Thicken and finish
  1. Stir in the vanilla extract to warm through.
  2. Whisk the cornstarch and cold water until smooth, then stir it into the slow cooker.
  3. Cook on High for 15-20 minutes, until the sauce thickens to a glossy, spoon-coating consistency.
Serve
  1. Serve the crockpot cinnamon apples warm over vanilla ice cream or alongside pork, as desired.

Notes

For the best texture, keep the apple slices at 1/4 inch and avoid stirring before the initial Low cook finishes—this helps them soften into tender slices rather than mush. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in the microwave or on Low until hot. Freezing is not recommended because the sauce can thin after thawing. For a lighter option, use light brown sugar and reduce the butter to 1 tbsp (the apples will still caramelize, just less richly).