Super-Easy Crockpot Fried Apples

This slow cooker version of a classic captures that same buttery, cinnamon-sugar goodness you love, but with almost no hands-on time. You just layer your apples, sugar, and spices, dot with butter, and let the crock pot work its magic for four hours. These come out tender and syrupy, perfect as a cozy side dish or spooned over ice cream.

The best part about these apples is that they work overtime. Serve them as a side with pork tenderloin on Sunday, then spoon the leftovers over oatmeal Monday morning or pile them on top of pancakes, waffles, or vanilla ice cream. They also travel beautifully right in the crock pot. Just plug it in when you arrive and they’ll stay warm for hours.

what You’ll Need

• 8 large Granny Smith apples, peeled, cored, and sliced — any tart apple works
• 1 cup sugar
• ½ cup packed brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon nutmeg
• ½ cup unsalted butter, sliced into small pieces

Instructions

Prep your apples

Start by peeling, coring, and slicing your apples. You want them in fairly even slices – about ¼ inch thick – so they cook at the same rate. Don’t stress about perfection here, but try to avoid chunks that are way thicker than the rest or they’ll still be firm when everything else is done. An apple peeler-corer-slicer makes quick work of this if you have one, but a sharp knife works just fine. Toss the slices right into your slow cooker as you go.

Mix your sugar and spices

In a small bowl, stir together your cane sugar, brown sugar, cinnamon, and nutmeg. Mixing them first means everything gets evenly distributed instead of ending up with pockets of straight cinnamon (ask me how I know). Pour the mixture over your apples and give it all a good stir until every slice is coated.

Add the butter and let it cook

Scatter your butter pieces right on top. No need to stir them in! As everything heats up, the butter will melt down through the apples and combine with the sugars to create that syrupy sauce. Cover and cook on low for about 4 hours, stirring once or twice if you think of it. You’ll know they’re ready when the apples are tender and the whole house smells incredible.

Serve it up

Spoon these out warm. They’re perfect alongside a pork roast or any main course.

Storage Instructions

Leftovers keep well in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet on the stove – I like the skillet method because it lets you cook off a little liquid if they’ve gotten too syrupy.

Want to make these ahead? You can prep and slice your apples the night before – just toss them with a squeeze of lemon juice to keep them from browning and store in the fridge. In the morning, dump them in the slow cooker and carry on with the recipe.

These also freeze beautifully. Let them cool completely, then transfer to a freezer bag or airtight container for up to 3 months. Fair warning: they’ll be softer once thawed and reheated, but the flavor is still spot on. I actually like them even better over oatmeal after they’ve been frozen.

Serving Suggestions

• As a side dish with pork chops, pork tenderloin, or ham
• Over vanilla ice cream
• Spooned onto pancakes, waffles, or French toast
• Stirred into oatmeal or overnight oats

Apple Season Faves

• Spiced Apple Butter (Canning Recipe)
• Apple Juice Canning Recipe
• Apple Spice Cake
• Canned Apple Syrup

Printable Recipe