Slow Cooker Stewed Apples

5 from 1 vote

This recipe for Slow Cooker Stewed Apples has a thick buttery cinnamon sauce and uses the 3.5L sized pot. Use a firm dessert apple with little or no sugar or a mix of dessert and sharp tasting baking apples.

Prep Time10

Cook Time2

Total Time2 10

Course: Dessert

Cuisine: British

Keyword: Butter Sauce, Cinnamon, Slow Cooker

Servings:

Calories: 106kcal

Author: Lynn

Equipment

Slow Cooker 3.5L
Foil or baking parchment

Ingredients

1 kilo dessert apples approx. 6 medium apples
Zest and Juice of half a lemon
25 g soft brown sugar caster sugar is fine
1 teaspoon ground cinnamon
1 teaspoon vanilla Extract
25 g cornflour or Cornstarch
60 g butter
125 ml cold water

Metric - US Customary

Instructions

Peel core and slice the apples into thick slices. Place them in the slow cooker 3.5L or larger.
1 kilo dessert apples
TIP: To help prevent the apples turning brown or oxidizing while you slice them all, temporarily add them to a bowl of cold water, remember to drain them before adding them to the slow cooker.
Add the Lemon zest, Lemon juice, brown sugar, cinnamon, vanilla extract and cornflour to the slow cooker. Give the apples a good mix ensuring each apple slice is coated in spices.
Zest and Juice of half a lemon, 25 g soft brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla Extract, 25 g cornflour
Carefully pour the cold water down the side of the slow cooker bowl taking care not to wash away the spices from the apples.
125 ml cold water
Cut the butter into cubes placing each piece on top of the spiced apples. Place the lid on the slow cooker, set it to high and cook for 90 minutes.
60 g butter
After 1 hour give the apples a gentle stir. Replace the lid and cook on high for a further 30 mins. After 30 mins check the apples to ensure the liquid is not burning at the bottom, if needed give them a little stir.
By now the apples should show signs of softening. Replace the lid and turn the slow cooker down to low and cook for an additional 30 mins. Note: 2 hours cooking time in total. (90 mins on High. 30 mins on Low)
When cooked, the apples should still have a little bite to them with a little softness around the edges. Serve hot with Icecream, Yogurt, Pancakes or use them to make apple pies, apple crumble, and apple cobbler.

Notes

Storage

Room Temperature: Once the apples are cooked they are best eaten or used in other recipes as soon as possible. They will not keep at room temperature for any length of time.

Fridge: Stewed apples will keep in the fridge, in a suitable covered container, for a couple of days.

Freezer: I often freeze stewed apples without any sugar, spices, or flour. So I'm not too sure how these would freeze when coated with a cinnamon cornflour sauce which is what this recipe creates.

COOK'S TIPS

Stew without any sugar if you wish. But be mindful that baking apples will need some kind of sweeter to balance their sharp tangy taste.
Try not to open the lid too often as this will reduce the cooking time.
To check that the sauce is not burning at the bottom simply view through the glass lid if possible.

Can Apples Be Stewed without Peeling?

You can stew apples without peeling them. Simple core and slice them leaving the skins on.

What Kind of Apples are Best for Stewing?

A firm dessert apple is best for stewing, as it will not go mushy in the same way a baking apple does.

How Do You Keep Stewed Apples from Turning Brown?

To prevent apples from going brown and oxidizing, place the sliced apples in a bowl of cold water with lemon juice if you wish. Drain the apples before use.

Nutrition