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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# Ingredients You’ll Need:

→ Main Ingredients

01 - 6 large Granny Smith apples, peeled, cored, and sliced

02 - 1/2 cup packed brown sugar

03 - 1/4 cup granulated sugar

04 - 1 teaspoon ground cinnamon

05 - 1/4 teaspoon ground nutmeg

06 - 1/4 teaspoon salt

07 - 1/4 cup unsalted butter, melted

08 - 1/2 cup apple juice

09 - 1 tablespoon cornstarch

10 - 1 tablespoon water

# How to Make It:

01 - Peel and core the apples and cut them into similar sturdy wedges.

02 - Put them in a slow cooker with room beneath the lid.

03 - Mix brown sugar, white sugar, cinnamon, nutmeg and salt. Toss this mixture gently with the apples.

04 - Pour over melted butter and apple juice.

05 - 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.

06 - Stir it gently into the hot liquid during the last thirty minutes and continue until thickened.

07 - 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.

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