Slow Cooker Stewed Apples (Printable)

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

# What You Need:

→ Fruit

01 - 6 large apples (e.g., 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

# Step-by-Step Guide:

01 - Place peeled, cored, and chopped apples into the slow cooker.
02 - Drizzle honey and lemon juice over the apples, then sprinkle ground cinnamon and optional nutmeg evenly.
03 - Pour in water and add a pinch of salt if desired.
04 - Gently stir all components to mix thoroughly.
05 - Cover and cook on low heat in the slow cooker for 3 hours, stirring once or twice during cooking until apples are tender and juicy.
06 - Stir in vanilla extract, if using, at the end of cooking.
07 - Serve warm alone or as a topping for oatmeal, pancakes, yogurt, or paired with ice cream.

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, no stirring or babysitting required.
  • One bowl becomes breakfast topping, dessert, and the thing you secretly eat with a spoon straight from the fridge.
  • The ingredient list is so short you probably have everything already, making this a real lifesaver when you need something wholesome fast.
02 -
  • Never skip that gentle stir halfway through—it prevents the bottom apples from breaking down into mush while the top ones stay firm.
  • The texture difference is real: if you want chunks, serve it as-is; if you want silk, give it a quick mash with a fork and let it cool.
  • Taste before serving—apple sweetness varies wildly, and you might want a touch more honey or lemon depending on your batch.
03 -
  • If your slow cooker runs hot, start checking at 2 hours instead of waiting the full 3—some cookers are overzealous and turn apples into applesauce before you're ready.
  • Brown sugar or maple syrup swaps work perfectly if you want to experiment, and each one brings a different warmth to the final flavor.
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