I just made a dessert the other day, but when I saw fresh apples on sale, I couldn’t resist. I’ve wanted to make slow cooker baked apples for quite some time, so I finally went for it. SO glad I did.
These amazing slow cooker stuffed apples are a great alternative to apple pie because you don’t have to bother making a crust. Plus, their single serving size helps you stop at one instead of reaching for that second slice… We’ve all been there. I used very little sugar and probably could have even lightened up on the butter, making them fairly healthy compared to most desserts. Want to make them vegan? Just substitute the butter with cold coconut oil and you’re good to go!
Bonus: This will make your house smell better than any limited edition holiday air freshener or jar candle.
Slow Cooker Stuffed Apples
- 4-6 medium apples ($2.19)
- 1 cup rolled oats ($0.17)
- 2 Tbsp brown sugar ($0.06)
- 1 tsp cinnamon ($0.10)
- 1/4 tsp ground ginger ($0.05)
- 1/4 tsp ground cloves ($0.05)
- 1/3 cups chopped walnuts ($1.30)
- 4 Tbsp cold butter ($0.64)
- Cut the top half inch or so off the top of the apples. Use a spoon or melon baller to scoop out the core of each apple, leaving the bottom intact.
- In a medium bowl, stir together the oats, brown sugar, cinnamon, ginger, cloves, and walnuts until well mixed. Cut the butter into chunks, then work it into the oat mixture until crumbly.
- Stuff the oat and butter mixture into the cavity of each apple. Nestle the apples into the slow cooker in one layer, place the lid on top, and cook on high for 1.5 to 2 hours, or until the apples are soft.
- Once the apples are soft, carefully lift them from the slow cooker and serve immediately (as is, topped with ice cream, or whipped cream).
Nutritional values are estimates only. See our full nutrition disclosure here.
Step by Step Photos
Start by choosing your apples. For any dessert, it’s nice to have an apple that has at least a little tartness to contrast with the sweetness of the other ingredients. For this particular dessert, it’s nice to have a red or partially red apple for visual appeal. I chose these cortland apples because they are red and were on sale for $0.99/lb. Luckily, they were also a little tart, so they worked perfectly. The filling for this recipe will be enough for about four to six apples, but you need to decide how many to make based on how many will fit in your slow cooker. I knew four would fit and bought a fifth just in case. The fifth apple fit, but it was a tight squeeze.
Cut a little off the top of each apple (maybe a 1/2 inch?) then scoop out the core with a melon baller or sharp spoon. Leave the bottom of the apples intact to keep the filling inside.
To make the filling, combine 1 cup rolled oats, 2 Tbsp brown sugar, 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, and 1/3 cup chopped walnuts. Stir them together well.
Cut four tablespoons of cold butter into chunks, then add it to the oat mixture. Work the butter into the oats until it forms a crumbly mixture, like this.
Stuff the crumbly oat mixture into the cavity of each apple.
Nestle those bad boys into your slow cooker (in a single layer), place the lid on top, and set the cooker on high. Cook for 1.5 to 2 hours, or until your apples are soft.
After about 1.5 hours I peeked through the lid on my slow cooker and saw that my apples had puffed up like popcorn. Very cool! I don’t know if that’s just due to the variety of apple I used, but they were light, fluffy, and soft like apple sauce. Every other recipe I saw for slow cooker baked apples suggested four hours on high, so I was surprised to find mine so soft and thoroughly cooked through at 1.5 hours. But hey, I can’t complain about them being done super fast! Carefully lift the apples out of the slow cooker and into bowls. I found that scooping them out with two spoons worked best. They’re going to be extremely soft and they can fall apart if you’re not careful.
They’re amazing with a little scoop of cold vanilla ice cream. It’s just like apple pie à la mode!
Ooops. I couldn’t wait. The skin is delicious also, BTW.