Slow Cooker Baked Apples
Apples form the “base” of this dish. Once the apples are cored, the center becomes the perfect vessel for holding a cinnamon-spiced oat crumble. A bit of butter keeps this dish moist and decadent, without getting anywhere close to the amount of butter (or shortening) used in a standard pie.
The trick that makes this recipe so easy is using a slow cooker to cook the apples. It’s a convenient, hands-off approach that lets you just push a button and way away. In about two hours you’ll have perfectly soft apples with a golden brown crumble. These Slow Cooker Baked Apples make for a delicious guilt-free dessert or even a decadent breakfast or brunch item.
Next time you want to indulge in apples and cinnamon, be sure to break out your slow cooker to give this recipe a go. It’s a low sugar, low fat option that’s just sweet enough to satisfy your sweet tooth. And thanks to the apples, you’ll get a full serving of fruit. Dessert has never been better!
- 5 medium Cortland (or Honey Crisp, Macintosh or Mutsu) apples
- ½ cup whole wheat flour
- ½ cup dry old-fashioned rolled oats
- ¼ cup coconut sugar
- ½ tsp. ground cinnamon
- ½ tsp. pumpkin pie spice
- ¼ tsp. sea salt (or Himalayan salt)
- 2 tbsp. organic grass-fed butter, (or extra-virgin organic coconut oil)
- ¾ cup water
Here are your instructions:
Core apples using an apple corer (or sharp knife).
Add water to a 3-quart slow cooker and carefully place apples in slow cooker so that they are standing upright.
Combine flour, oats, sugar, cinnamon, pumpkin pie spice, salt, and butter in a small bowl; mix with a fork until crumbly.
Fill apples evenly with oat mixture.
Cook on low for 2 hours, or until apples are fork tender. Remove apples from slow cooker. Cool for 5 to 10 minutes.
Some of the links in my blogs may be affiliate links. See my disclaimer page for more information.