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Crockpot Cinnamon Apples

Crockpot cinnamon apples cook low and slow until tender, with a thick cinnamon-brown sugar syrup that clings to 1/4-inch apple slices. Finished on High with a cornstarch slurry for a glossy, spoonable sauce—perfect as a warm American side dish.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 large apples peeled, cored, and sliced 1/4 inch thick
Sugar 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
Flavoring and serving
  • 1 tsp vanilla extract
  • 0.5 cup vanilla ice cream or whipped cream for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Slow cook the apples
  1. Place the apple slices in the slow cooker. Spread them in an even layer so they cook uniformly.
  2. Mix the brown sugar, granulated sugar, cinnamon, nutmeg, and allspice, then sprinkle over the apples. The top should look evenly dusted with the spice mix.
  3. Dot the apples with the cubed unsalted butter without stirring. You should see butter pieces sitting on the surface before cooking.
  4. Cook on Low for 2.5 to 3 hours until the apples are very tender but not completely falling apart. Look for soft slices that hold their shape while the mixture turns syrupy.
  5. Stir in the vanilla extract. The sauce should smell fragrant and look cohesive.
Thicken and serve
  1. Whisk the cornstarch and cold water, then stir the slurry into the slow cooker. The liquid should become evenly cloudy before it starts to thicken.
  2. Cook on High for 15 to 20 minutes until the sauce thickens. You should see the syrup coat the apples more heavily when you stir.
  3. Serve the cinnamon apples warm over vanilla ice cream or alongside pork. The ice cream should begin to melt slightly at the edges.

Notes

For the best texture, use apples cut to an even 1/4 inch thickness so they soften without turning mushy. Store leftovers in a sealed container in the refrigerator for up to 4 days; rewarm in the microwave or on the stovetop with a splash of water if needed. Freezing is not recommended because the thickened sauce can break after thawing. For a lighter option, swap butter for a plant-based butter and use dairy-free vanilla ice cream; the flavor will stay close.