Slow Cooker Stewed Apples (Print Version)

Tender apples gently simmered with cinnamon and honey, creating a naturally sweet, comforting compote.

# Components:

→ 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

# Directions:

01 - Place peeled, cored, and chopped apples into the slow cooker.
02 - Drizzle honey and lemon juice over the apples. Sprinkle ground cinnamon and nutmeg, if using.
03 - Pour in water and add a pinch of salt if desired. Stir gently to combine ingredients.
04 - Cover and cook on low for 3 hours, stirring once or twice during cooking, until apples are tender and juicy.
05 - Stir in vanilla extract if using at the end of cooking.
06 - Serve warm as a topping over oatmeal, pancakes, yogurt, or as a dessert with ice cream.

# Expert Advice:

01 -
  • Three hours in a slow cooker means you can forget about it and come back to naturally sweet, tender apples that taste like someone's been stirring all morning.
  • It works for breakfast, dessert, or that random Tuesday when you want something warm and comforting that doesn't require you to stay in the kitchen.
  • The vanilla and cinnamon do so much heavy lifting that you barely need honey, but it's there anyway, making everything feel a little luxurious.
02 -
  • If your apples are very watery to begin with, they'll release more liquid as they cook, so don't panic if there's more syrup than you expected—you can drain some off or just embrace it poured over ice cream.
  • The texture changes dramatically based on cooking time and how much you stir afterward; less time and gentle stirring gives you chunky compote, while mashing it with a fork after creates something closer to applesauce.
03 -
  • Don't skip peeling the apples even though it's annoying—the texture difference between peeled and unpeeled is huge, and you want that silky, soft consistency that only comes from peeled fruit breaking down smoothly.
  • If you're making this ahead, it actually tastes better the next day after the flavors have had time to get to know each other, so feel free to make it the day before and reheat gently on the stove or back in the slow cooker on warm.
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