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I can’t get enough of these Slow Cooker Fried Apples. Ever since that first bite at Cracker Barrel, I've kept making them at home. The kitchen smells so good while they bubble away—reminds me of those laid-back restaurant days. Each piece comes out soft and shiny, all coated in buttery syrup. I fix these whenever I need a quick sweet side or a little dessert.
Why You'll Love This
The slow cooker makes it easy—just toss in the apples and wait for that Cracker Barrel-style magic. You get juicy yet soft apples every batch and the cinnamon sauce really hits the spot. Grab a scoop for dessert or pile them next to dinner—they work anywhere. Folks always go back for more.
Grab What You Need
- Brown sugar: A quarter cup brings deep flavor.
- Cornstarch: Two tablespoons thickens everything nicely.
- Granulated sugar: Another quarter cup keeps things sweet but not too much.
- Butter: A quarter cup, melted, adds lots of shine and richness.
- Cinnamon: One teaspoon really cozies up the batch.
- Lemon juice: Two teaspoons for a pop of brightness.
- Apples: Three to four pounds. I like Golden Delicious or Granny Smith since they don’t fall apart.
- Vanilla extract: One teaspoon wraps it all up with sweetness.
Let's Make It
- Let it Cook Away:
- Cover it and switch to high for two hours. Give it a stir at the end for that shiny look.
- Final Round:
- Drizzle in the melted butter, lemon juice, and vanilla. Mix again till everything's coated.
- Mix Up the Sugar:
- Toss in the sugars along with cinnamon, then mix so everything's covered.
- Get That Thick Sauce Ready:
- Put your apple wedges in the slow cooker. Sprinkle cornstarch all over them and toss to coat.
- Apple Prep:
- Start by peeling, coring, and slicing the apples into chunky wedges. An apple slicer makes it a breeze.
Fun Ways to Serve
- Morning Magic: Top oatmeal or pancakes with a warm scoop.
- Sweet Finish: Pour hot apples over vanilla ice cream.
- Savory Side: They’re awesome with pork chops or roasted meats.
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Top Tricks I Swear By
- Dress Every Slice: Make sure each piece is coated—it really matters.
- Mix It Up: Swap in nutmeg or maple syrup for a little twist.
- The No-Skip Stir: That end stir makes the sauce extra shiny every time.
- Choose Crunchy Apples: Grab Golden Delicious or Granny Smith. They're best for keeping shape.
Common Questions
- → Which apples should I grab?
Try Golden Delicious or Granny Smith. They’re tart, sweet, and don’t fall apart while cooking.
- → Is peeling the apples necessary?
Yup, you’ll get the best texture if you peel them. Those handy apple peeler gadgets make it a breeze.
- → Can I prep these apples ahead of time?
For sure, stash them in the fridge for about five days and just heat them up when you want.
- → How should I eat these apples?
Spoon them solo, pile on pancakes, scoop over ice cream, or serve next to pork chops or chicken.
- → What if I don’t have a slow cooker?
No worries—you can cook them up in a pot with a lid on the stove. Keep it low and stir sometimes for about 45 minutes.