Slow Cooker Baked Apples (Core & Stuff Method)

4-Ingredient Slow Cooker Baked Apples (Core & Stuff Method)

Servings: 4
Prep Time: 10 minutes
Cook Time: 2.5–3.5 hours
Total Time: ~3.5 hours

These 4-Ingredient Slow Cooker Baked Apples are an easy, cozy dessert made right in your crockpot. Using the simple core and stuff method, the apples cook until tender while the cinnamon, brown sugar, and butter melt into a rich, syrupy filling. This fuss-free recipe is perfect for fall, holidays, or a warm, comforting treat any time of year.

Ingredients

4 medium firm apples (Honeycrisp, Gala, or Granny Smith)

⅓ cup brown sugar, packed

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, cut into 4 pieces

Directions
1. Prepare the Apples (Core & Stuff Method)

Rinse and dry the apples. Using an apple corer or small paring knife, carefully core each apple from the top, stopping about ½ inch from the bottom so the filling doesn’t fall through. Remove the seeds to create a hollow center about the size of a nickel to a quarter.

2. Make the Cinnamon Filling

In a small bowl, mix the brown sugar and ground cinnamon until well combined and free of lumps.

3. Stuff the Apples

Stand the apples upright and spoon the cinnamon-sugar mixture evenly into each hollow center. Gently press the filling down so it’s packed.

4. Add Butter

Place one piece of butter on top of the filling in each apple, pressing it slightly into the opening. As the apples cook, the butter will melt and create a sweet, glossy sauce.

5. Arrange in the Slow Cooker

Lightly grease the bottom of the slow cooker with cooking spray or butter. Arrange the stuffed apples upright in a single layer. They can fit snugly, but avoid stacking.

6. Cook

Cover and cook on LOW for 2.5 to 3.5 hours, or until the apples are fork-tender but still hold their shape. Start checking at the 2.5-hour mark, as cooking time varies by apple variety and slow cooker.

7. Serve

Carefully remove the apples, keeping them upright. Spoon the cinnamon-butter sauce from the bottom of the slow cooker over the tops. Serve warm.

Optional toppings: vanilla ice cream, whipped cream, or yogurt.

Variations & Tips

Add crunch: Mix ¼ cup chopped walnuts, pecans, or almonds into the filling.

Oatmeal crumble: Stir ¼ cup quick oats into the cinnamon-sugar mixture for a streusel-style center.

Maple version: Replace half or all of the brown sugar with pure maple syrup. Drizzle into the apple centers, then add cinnamon and butter.

Extra spice: Add a pinch of nutmeg, cloves, or apple pie spice for deeper flavor.

Dairy-free: Use plant-based butter or coconut oil with excellent results.

Make ahead: Core and stuff the apples up to 8 hours in advance. Store covered in the refrigerator, then cook when ready.

Leftovers: Store cooled apples in an airtight container in the fridge for up to 3 days. Reheat and use as a topping for oatmeal, pancakes, or yogurt.