Slow Cooker Cinnamon Fried Apples

Ingredients
(Serves 6–8)

3½ lb (about 6–7 medium) firm apples—such as Granny Smith or Honeycrisp
2 tbsp cornstarch
¼ cup packed light brown sugar
2 tbsp granulated sugar
1 tsp ground cinnamon
¼ tsp fine sea salt (optional, enhances flavor balance)
4 tbsp (½ stick) unsalted butter, melted
2 tsp fresh lemon juice
1 tsp pure vanilla extract
(Note: Salt is added for depth—omit if using salted butter.)

Instructions
Prep the apples: Peel, core, and slice apples into uniform ½-inch wedges (≈¼ inch thick at the core end). Uniform slices ensure even cooking.
Coat with cornstarch: In the slow cooker insert (or a large bowl if prepping ahead), gently toss apple slices with cornstarch until evenly coated. This helps thicken the sauce and prevents excess liquid pooling.
Layer dry ingredients: Sprinkle brown sugar, granulated sugar, cinnamon, and salt (if using) over apples. Gently fold to distribute—avoid overmixing to preserve apple integrity.
Add wet ingredients: Drizzle melted butter, lemon juice, and vanilla over the mixture. Use a silicone spatula or large spoon to gently fold everything together until apples are well-coated.
Cook: Cover and cook on HIGH for 1 hour 45 minutes to 2 hours, stirring once halfway through. Apples should be tender but still hold their shape—easily pierced with a fork but not mushy.
Rest & serve: Turn off the slow cooker and let sit, covered, for 10 minutes. This allows the sauce to thicken slightly. Serve warm as-is, over pancakes, oatmeal, or with a scoop of vanilla ice cream.