Slow Cooker Stewed Apples (Printable)

Tender apples gently cooked with honey and cinnamon for a sweet, comforting compote.

# What You’ll 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 the peeled, cored, and chopped apples into the slow cooker.
02 - Drizzle honey and lemon juice over the apples, then sprinkle ground cinnamon and nutmeg if using.
03 - Add water and a pinch of salt if desired, then stir gently to mix all ingredients.
04 - Cover and cook on low for 3 hours, stirring once or twice until apples are tender and juicy.
05 - Stir in vanilla extract if using after cooking is complete.
06 - Serve the stewed apples warm as a topping for oatmeal, pancakes, yogurt, or as a dessert accompaniment.

# Expert Hints:

01 -
  • It practically cooks itself while you go about your day, no stirring or fussing required.
  • One slow cooker means minimal cleanup, just a few dishes to wash when you're done.
  • The results work equally well for breakfast stirred into oatmeal or as a warm dessert with ice cream.
02 -
  • Don't use the tiniest apples or the largest ones—medium to large apples break down more predictably and won't turn to mush before you want them to.
  • If you like a chunkier texture, pull it off the heat a few minutes early; if you prefer it jammy, let it go the full three hours and mash it gently with a fork afterward.
03 -
  • Use whatever apples you have or enjoy eating raw—this isn't a situation where you need specialty ingredients, just good fruit.
  • If your slow cooker runs hot, start checking the apples at the 2.5-hour mark rather than assuming it needs the full three hours.
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