Indulge your sweet tooth with Slow Cooker Stuffed Apples, stuffed with apple crisp filling and cooked into tender, delicious perfection!
Craving a warm and cozy autumn dessert that’s sweet, topped with ice cream, and melts in your mouth?
Slow cooker stuffed apples are your winner. These are a total dream and one of my favorite ways to cook apples! The apples are stuffed with a mix of oats, flour, brown sugar, pecans, butter, and cinnamon for a delicious flavor combination that tastes absolutely heavenly.
After sitting in the crockpot for 2 hours and topped with ice cream, they’re a dream!
Ingredients in These stuffed apples
- Apples: Start with 6 apples of any variety. I used fuji!
- Rolled Oats: Next, use ½ cup of rolled oats for oomph and nutrients. Avoid instant or steel-cut oats for this recipe (here’s the difference).
- Flour: ¼ cup of all-purpose flour helps to bind together the stuffing.
- Brown Sugar: Sweeten up the filling with ¼ cup of brown sugar.
- Pecans: ¼ cup of pecans (roughly chopped) adds texture and tasty flavor!
- Butter: Include ¼ cup of cold butter. Cut into small cubes before adding with the other ingredients. You can use a dairy-free alternative if you’d like.
- Cinnamon: Use ½ tsp of cinnamon for flavor.
- Salt: Last but not least, ¼ tsp of salt finishes up the apples, helping to bring out all the other flavors of the dish!
How to make Slow cooker apples
When it comes to making these, all you have to do is mix the stuffing and assemble the apples. Then, just let the slow cooker do its thing! I recommend cooking on high for 2 hours (or low for 4) to allow the apples to reach a soft, fork-tender consistency.
Step 1: Prep the apples
Cut just the top off of each apple. Using a small spoon, scoop out the seeds and some of the inside, leaving ¼ to ½ inch of the apple flesh around the outside to act as a bowl.
Step 2: Create the filling
In a medium bow, combine all of the remaining ingredients. Use a pastry cutter or your fingers to work the butter into the dry ingredients. It should resemble coarse crumbs when mixed.
Step 3: Stuff the apples
Spoon the oat mixture into each apple, packing it in to prevent the mixture from falling out.
Step 4: Cook the apples
Add ¼ inch of water to the slow cooker. Place the apples inside in a single layer. Cover the cooker with a lid and cook for 2 hours on high or 4 hours on low. The apples should be fork tender when they’re done cooking.
Step 5: Top and serve
To serve, top with ice cream and/or caramel and serve warm.
Choosing your apple variety
When it comes to choosing your apple variety, I recommend fuji, granny smith, honeycrisp, or pink lady (although additional varieties probably work well too). These are four types of apples that hold their shape and texture well when cooking.
That doesn’t mean they’ll still be crunchy after spending hours in the crockpot, but it does mean that they’ll hold their shape and won’t turn to applesauce!
More Autumn Apple Recipes
The apple treats (and breakfasts!) don’t stop here! Enjoy four more tasty apple recipes with these oatmeal, crisp, and oats ideas!
- 6 apples any variety, I used Fuji
- ½ cup rolled oats 24 g
- ¼ cup all-purpose flour 30 g
- ¼ cup brown sugar 50 g
- ¼ cup pecans roughly chopped, 28 g
- ¼ cup cold unsalted butter cut into small cubes, can sub dairy-free, 57 g
- ½ tsp cinnamon
- ¼ tsp salt
- Prep Apples: Cut just the top off of each apple. Using a small spoon, scoop out the seeds and some of the inside, leaving ¼ to ½ inch of apple flesh around the outside to act as a bowl.
- Filling: In a medium bowl, combine all remaining ingredients. Use a pastry cutter or your fingers to work the butter into the dry ingredients. It should resemble coarse crumb when mixed.
- Stuff: Spoon the oat mixture into each apple, packing it in to prevent the mixture from falling out.
- Cook: Add ¼ inch of water to your slow cooker. Place apples into the slow cooker in a single layer. Cover with a lid and cook for 2 hours on high or 4 hours on low. Apples should be fork tender when finished.
- Serve: Serve warm, topped with ice cream and/or caramel.
Rhubarb, now in the moody teenager phase, has mastered the eye roll (especially when I don’t let her pluck an apple from the Crockpot).