Slow Cooker Cinnamon Apples with Brown Sugar Sauce (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
6 large Granny Smith apples, peeled, cored, and sliced
02 -
1/2 cup packed brown sugar
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1/4 cup granulated sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/4 cup unsalted butter, melted
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1/2 cup apple juice
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1 tablespoon cornstarch
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1 tablespoon water
# How to Make It:
01 -
Peel and core the apples and cut them into similar sturdy wedges.
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Put them in a slow cooker with room beneath the lid.
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Mix brown sugar, white sugar, cinnamon, nutmeg and salt. Toss this mixture gently with the apples.
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Pour over melted butter and apple juice.
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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.
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Stir it gently into the hot liquid during the last thirty minutes and continue until thickened.
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If apples are already soft, remove them and finish the sauce separately rather than breaking them down. Serve warm and refrigerate leftovers promptly.
# Extra Suggestions:
01 -
Use sturdy wedges of similar thickness, removing the cores completely.
02 -
The specified tart apples contrast with the measured brown and white sugars. Cut firm Granny Smith apples into similar wedges so a few thin slices do not collapse before the thick ones soften. Slow cookers vary, so begin checking before the upper end of the suggested time. Mix cornstarch with cold water separately, stir that slurry again, and distribute it through the hot juices. If the apples are tender before the sauce thickens, lift them out and finish the sauce separately, then fold them back in. This keeps thickening time from turning the fruit into applesauce. Serve the sauce with the apples rather than adding dry starch directly to the pot.