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Granny Smith wedges soften slowly in apple juice, butter and cinnamon sugar. Add the cornstarch slurry near the end rather than leaving it in for the full cook. These are slow-cooked apples, despite the familiar “fried apples” name in the URL.
Use sturdy wedges of similar thickness, removing the cores completely. Thin slices soften sooner and may break apart during stirring. Check early if the apples are smaller or riper than expected.
Ingredient amounts and preparation
- Set out: 6 large Granny Smith apples, peeled, cored, and sliced
- Set out: 1/2 cup packed brown sugar
- Set out: 1/4 cup granulated sugar
- Set out: 1 teaspoon ground cinnamon
- Set out: 1/4 teaspoon ground nutmeg
- Set out: 1/4 teaspoon salt
- Set out: 1/4 cup unsalted butter, melted
- Set out: 1/2 cup apple juice
- Set out: 1 tablespoon cornstarch
- Set out: 1 tablespoon water
Cooking sequence and doneness
- Stage 1
- Peel and core the apples and cut them into similar sturdy wedges.
- Stage 2
- Put them in a slow cooker with room beneath the lid.
- Stage 3
- Mix brown sugar, white sugar, cinnamon, nutmeg and salt. Toss this mixture gently with the apples.
- Stage 4
- Pour over melted butter and apple juice.
- Stage 5
- Cover and cook on low, checking near the end of the approximately three-hour estimate for wedges that are tender but still hold their shape. Mix cornstarch with cold water until smooth.
- Stage 6
- Stir it gently into the hot liquid during the last thirty minutes and continue until thickened.
- Stage 7
- If apples are already soft, remove them and finish the sauce separately rather than breaking them down. Serve warm and refrigerate leftovers promptly.
The specified tart apples contrast with the measured brown and white sugars. Other varieties can soften at different rates, so they cannot be promised the same three-hour finish. Use tenderness rather than the clock alone.
Should the lid be lifted often?
Keep it closed during most of the low cook, then check near the end. Repeated lifting releases heat and makes the timing less predictable. Stir gently to coat rather than breaking up the wedges. Mix the tablespoon of starch with the tablespoon of cold water immediately before use. Stir the slurry into the hot liquid about thirty minutes before the anticipated finish. The sauce needs enough heat and time to thicken; a cold slurry added at serving stays chalky.
What if the apples finish before the sauce thickens?
Lift tender wedges out gently and reduce or thicken the liquid separately on the stovetop, then return it to the fruit. Avoid cooking soft apples indefinitely just to evaporate sauce. Serve warm with an accompaniment of your choice.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
For another complete recipe, see Roasted Pears with Feta, Dried Cranberries and Honey or Baked Pears with Goat Cheese and Fresh Cranberry Honey. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. Recipe guidance is based on the listed ingredient amounts and the method checks above. Timing is an estimate rather than a kitchen-test result; ingredient brands and cookware can change the outcome.
Common Questions About This Recipe
- How thick should the apples be cut?
Use sturdy wedges of similar thickness, removing the cores completely. Thin slices soften sooner and may break apart during stirring.
- Why use Granny Smith apples?
The specified tart apples contrast with the measured brown and white sugars. Other varieties can soften at different rates, so they cannot be promised the same three-hour finish.
- Should the lid be lifted often?
Keep it closed during most of the low cook, then check near the end. Repeated lifting releases heat and makes the timing less predictable.
- How is cornstarch added?
Mix the tablespoon of starch with the tablespoon of cold water immediately before use. Stir the slurry into the hot liquid about thirty minutes before the anticipated finish.
- What if the apples finish before the sauce thickens?
Lift tender wedges out gently and reduce or thicken the liquid separately on the stovetop, then return it to the fruit. Avoid cooking soft apples indefinitely just to evaporate sauce.