Slow Cooker Stewed Apples (Printable)

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

# What you need:

→ 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

# How to make it:

01 - Place peeled, cored, and chopped apples into the slow cooker.
02 - Drizzle honey and lemon juice over the apples, then sprinkle cinnamon and nutmeg if using.
03 - Pour in water and add a pinch of salt if desired.
04 - Gently stir all ingredients to combine evenly.
05 - Cover and cook on low for 3 hours until apples are tender and juicy, stirring occasionally.
06 - Stir in vanilla extract if using, then serve warm alone or as a topping.

# Helpful Hints:

01 -
  • It practically cooks itself—you can walk away and come back to something that tastes like you spent hours on it.
  • No refined sugar needed; the honey and natural apple sweetness create something genuinely delicious and honest.
  • Works as breakfast, dessert, or that bridge food you serve alongside savory dishes without anyone questioning it.
02 -
  • Don't skip the lemon juice—it's the difference between 'sweet apple mush' and 'actually interesting apple compote' and I learned this the hard way.
  • The longer it cooks, the more it breaks down; if you want chunks, check it at the two-hour mark and decide from there.
03 -
  • Use a slow cooker on low rather than high—it gives the spices time to really settle into the apples instead of cooking off.
  • Don't peel the apples if you want added texture and a bit more substance; just know the finished compote will be slightly less refined looking but just as delicious.
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