Let’s cozy up with the ultimate comfort food! As autumn’s crisp air settles in, nothing beats the warmth and aroma of crockpot apple recipes. From sweet desserts to savory mains, these 35 delicious dishes will fill your home with seasonal joy and make cooking effortless. Get ready to fall in love with these comforting creations—your slow cooker is about to become your new best friend!
Caramel Apple Cobbler in a Crockpot
Who says fall baking needs to heat up your kitchen? This caramel apple cobbler transforms your crockpot into a dessert powerhouse. Get ready for that cozy, cinnamon-spiced magic with minimal effort.
Ingredients
– 6 cups peeled and sliced Granny Smith apples (my favorite for their tartness that balances the sweetness)
– 1 cup granulated sugar
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, melted (I always use salted butter for a hint of savory contrast)
– 1/2 cup whole milk
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 1/2 cup caramel sauce (store-bought or homemade—I opt for the thick, rich kind)
Instructions
1. Lightly grease the inside of your crockpot with butter or cooking spray to prevent sticking.
2. In a large bowl, combine the sliced apples, 1/2 cup of granulated sugar, and 1/2 tsp of cinnamon, tossing until evenly coated.
3. Spread the apple mixture evenly across the bottom of the crockpot.
4. Drizzle 1/4 cup of caramel sauce over the apples for that gooey base layer.
5. In the same bowl, whisk together the flour, remaining 1/2 cup of sugar, baking powder, remaining 1/2 tsp of cinnamon, and salt.
6. Pour in the melted butter, milk, and vanilla extract, stirring until just combined—avoid overmixing to keep the topping tender.
7. Drop spoonfuls of the batter over the apple and caramel layer, spreading it gently to cover most of the surface.
8. Drizzle the remaining 1/4 cup of caramel sauce on top of the batter for extra sweetness and a caramelized finish.
9. Cover the crockpot with its lid and cook on high heat for 2–2.5 hours, or until the topping is golden and a toothpick inserted into the center comes out clean.
10. Let it rest uncovered for 10–15 minutes before serving to allow the caramel to set slightly.
Rich, bubbling caramel melds with tender apples under a soft, cake-like topping. Serve it warm with a scoop of vanilla ice cream for that classic hot-and-cold contrast, or enjoy it straight from the crockpot for a cozy family dessert.
Slow-Cooked Apple Cinnamon Oatmeal
Ready to transform your morning routine? This slow-cooked apple cinnamon oatmeal delivers cozy vibes with zero morning effort. Just toss everything in before bed and wake up to breakfast magic.
Ingredients
– 1 cup old-fashioned rolled oats (they hold up best during long cooking)
– 2 medium apples, peeled and diced (I love Honeycrisp for their sweet-tart balance)
– 4 cups water (cold from the tap works perfectly)
– 1/4 cup pure maple syrup (the real stuff makes all the difference)
– 1 tsp ground cinnamon (I always add an extra pinch because why not?)
– 1/2 tsp fine sea salt (it enhances all the flavors beautifully)
Instructions
1. Combine 1 cup old-fashioned rolled oats, 2 diced apples, 4 cups water, 1/4 cup maple syrup, 1 tsp cinnamon, and 1/2 tsp salt in your slow cooker.
2. Stir all ingredients thoroughly until the maple syrup dissolves completely—this prevents clumping.
3. Cover the slow cooker with its lid and set it to LOW heat.
4. Cook for 7 hours exactly (overnight is ideal for a ready-to-eat breakfast).
5. Tip: Resist the urge to stir during cooking—it helps the oats maintain their texture.
6. After 7 hours, turn off the slow cooker and remove the lid.
7. Stir the oatmeal vigorously for 30 seconds to incorporate any separated liquid.
8. Tip: Let it sit uncovered for 5 minutes to thicken to your preferred consistency.
9. Serve immediately while hot.
10. Tip: For extra creaminess, swirl in a splash of milk or a dollop of yogurt right before eating.
The oatmeal emerges luxuriously creamy with tender apple bits that melt into every spoonful. The cinnamon warmth pairs perfectly with the maple’s subtle sweetness—try topping it with crunchy toasted walnuts or a drizzle of extra syrup for breakfast heaven.
Apple Butter Made in a Crockpot
Ditch the store-bought jars and make magic happen in your crockpot. This apple butter transforms humble ingredients into silky, spiced perfection with minimal effort. Your kitchen will smell like autumn dreams come true.
Ingredients
– 5 lbs mixed apples (I love Honeycrisp and Granny Smith for balance), peeled, cored, and chopped
– 1 cup granulated sugar (adjust if your apples are super sweet)
– 1 tbsp ground cinnamon (the heart of the spice blend)
– 1/2 tsp ground cloves (just a pinch—it’s potent!)
– 1/4 cup apple cider vinegar (adds a tangy kick)
– 1/4 cup water (to prevent sticking early on)
Instructions
1. Combine all ingredients in a 6-quart crockpot.
2. Stir everything together until the apples are evenly coated with sugar and spices.
3. Cover and cook on LOW heat for 10 hours—trust the slow process for deep flavor.
4. After 10 hours, remove the lid and stir the mixture; the apples should be very soft and broken down.
5. Use an immersion blender directly in the crockpot to puree until smooth (tip: tilt the crockpot slightly to avoid splatters).
6. Cook uncovered on LOW for another 2 hours to thicken, stirring every 30 minutes to prevent scorching.
7. Check consistency: it should coat the back of a spoon without dripping quickly.
8. Let cool completely before transferring to jars—this prevents condensation and extends shelf life.
Ready to dive in? The texture is luxuriously smooth with a warm, caramelized sweetness that’s not too cloying. Slather it on toast, swirl into oatmeal, or gift it in cute jars—it’s fall in a spoonful.
Crockpot Apple Cider with Spices
Grab your crockpot and get ready for fall vibes in a cup! This spiced cider simmers all day, filling your home with cozy aromas. Perfect for chilly evenings or weekend gatherings.
Ingredients
– 8 cups apple cider (I always use local unpasteurized for the best flavor)
– 2 cinnamon sticks (the real sticks, not ground—trust me on this)
– 1 tbsp whole cloves (they infuse better than pre-ground)
– 1 orange, sliced (leave the peel on for extra zing)
– 1/4 cup brown sugar (dark brown adds a deeper molasses note)
Instructions
1. Pour 8 cups of apple cider into your crockpot.
2. Add 2 cinnamon sticks and 1 tbsp whole cloves directly into the liquid.
3. Slice 1 orange into 1/4-inch rounds and drop them into the crockpot.
4. Sprinkle in 1/4 cup brown sugar and stir gently to combine.
5. Cover the crockpot and set it to LOW heat for 4 hours. (Tip: Don’t rush on HIGH—low and slow melds the spices perfectly.)
6. After 4 hours, remove the lid and use a slotted spoon to take out the orange slices and spices. (Tip: Squeeze the oranges gently against the spoon to extract every bit of flavor.)
7. Ladle the cider into mugs, ensuring it’s piping hot at 180°F or above for serving.
8. Discard the used spices and orange slices. (Tip: For a stronger spice kick, let it steep another 30 minutes off heat before serving.)
This cider is velvety smooth with a warm, spiced sweetness that hugs your taste buds. Try serving it with a cinnamon-sugar rim or spike it with a splash of bourbon for a cozy nightcap.
Savory Pork and Apple Stew in a Slow Cooker
Viral-worthy comfort food alert! This savory pork and apple stew transforms humble ingredients into a showstopping meal with minimal effort. Your slow cooker does all the heavy lifting while you reap the rewards.
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (I trim excess fat but keep some for flavor)
– 2 large Granny Smith apples, peeled and diced (their tartness balances the richness perfectly)
– 1 large yellow onion, chopped (sweet varieties like Vidalia work wonders here)
– 3 cloves garlic, minced (fresh only—jarred just doesn’t compare)
– 2 cups chicken broth (low-sodium lets you control the salt)
– 1 tbsp apple cider vinegar (a splash brightens the whole dish)
– 1 tsp dried thyme (rub it between your fingers to wake up the aroma)
– 1 tsp smoked paprika (my secret weapon for depth)
– 1/2 tsp black pepper (freshly cracked is best)
– 1/4 cup all-purpose flour (for thickening—gluten-free works too)
– 2 tbsp olive oil (extra virgin for its fruity notes)
– Salt to taste (I add this at the end)
Instructions
1. Pat the pork cubes completely dry with paper towels—this ensures a better sear.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork in a single layer for 3–4 minutes per side until deeply browned; work in batches to avoid steaming.
4. Transfer the seared pork to your slow cooker insert.
5. In the same skillet, sauté the chopped onion for 4–5 minutes until translucent, scraping up any browned bits.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle 1/4 cup flour over the onion mixture and stir constantly for 1 minute to cook off the raw taste.
8. Gradually whisk in 2 cups chicken broth until smooth, then bring to a simmer for 2 minutes to thicken slightly.
9. Pour this mixture over the pork in the slow cooker.
10. Add the diced apples, 1 tbsp apple cider vinegar, 1 tsp dried thyme, 1 tsp smoked paprika, and 1/2 tsp black pepper.
11. Stir everything gently to combine, ensuring the pork is submerged.
12. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours until the pork is fork-tender.
13. Taste and season with salt as needed—start with 1/2 tsp and adjust.
14. Let the stew rest uncovered for 10 minutes to thicken further before serving.
Zesty and hearty, this stew melts in your mouth with tender pork and soft apples that hold their shape. The smoky paprika and thyme create a cozy aroma that’ll have everyone gathering around the kitchen. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop of the rich broth.
Crockpot Apple Crisp with a Crunchy Topping
Dropping this cozy dessert that practically makes itself! Get ready for warm spiced apples with that irresistible crunchy topping—perfect for fall vibes without the oven hassle.
Ingredients
– 6 cups sliced apples (I love a mix of Granny Smith and Honeycrisp for tart-sweet balance)
– 1 cup old-fashioned oats (the heartier, the better for crunch)
– 1/2 cup all-purpose flour (spoon and level it—no packed cups!)
– 1/2 cup brown sugar (dark brown adds deeper molasses notes)
– 1/2 cup unsalted butter, melted (I always brown it slightly for nutty flavor)
– 1 tsp cinnamon (don’t skimp—this is the star spice)
– 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Grease the inside of your crockpot lightly with butter or cooking spray to prevent sticking.
2. Peel and slice all apples into 1/4-inch thick pieces—uniform slices ensure even cooking.
3. Toss apple slices with cinnamon, nutmeg, and salt in a large bowl until evenly coated.
4. Spread the spiced apples evenly across the bottom of the crockpot.
5. In the same bowl, combine oats, flour, brown sugar, and melted butter—mix until crumbly. Tip: Use your hands to squeeze the mixture into clumps for extra texture.
6. Sprinkle the oat topping evenly over the apples, covering them completely.
7. Place the lid on the crockpot and cook on HIGH for 2 hours or LOW for 4 hours. Tip: Avoid lifting the lid during cooking to keep heat trapped.
8. Check for doneness—apples should be tender when pierced with a fork, and topping golden. Tip: If topping isn’t crisp enough, remove lid and cook another 15 minutes on HIGH.
9. Let cool for 10 minutes before serving to allow flavors to meld.
Perfectly warm and comforting, this crisp delivers soft, spiced apples beneath a buttery, crunchy oat layer. Serve it solo or with a scoop of vanilla ice cream melting into the crevices—it’s fall in a bowl!
Slow Cooker Mulled Apple Cider
Ready to transform your kitchen into an autumn spice haven? This slow cooker mulled cider delivers cozy vibes with minimal effort. Let’s get simmering!
Ingredients
– 8 cups apple cider (I always use fresh-pressed for the best flavor)
– 2 cinnamon sticks (trust me, whole sticks beat ground for clarity)
– 1 orange, sliced into rounds (leave the peel on for extra zing)
– 4 whole cloves (they pack a punch, so don’t skip!)
– 2 star anise pods (my secret weapon for licorice notes)
– 1/4 cup brown sugar (adjust if your cider is already sweet)
– 1 tsp whole allspice berries (toast them lightly first if you’re feeling fancy)
Instructions
1. Pour 8 cups of apple cider into a 6-quart slow cooker.
2. Add 2 cinnamon sticks, 4 whole cloves, 2 star anise pods, and 1 tsp whole allspice berries directly to the cider.
3. Slice 1 orange into thin rounds and place them gently into the slow cooker.
4. Sprinkle 1/4 cup brown sugar over the mixture and stir with a wooden spoon to combine.
5. Cover the slow cooker with its lid and set the temperature to LOW heat.
6. Cook for 3 hours, resisting the urge to peek—keeping the lid on traps all those aromatic flavors.
7. After 3 hours, remove the lid and use a slotted spoon to skim off any floating spices or orange bits for a smoother sip.
8. Ladle the warm cider into mugs, straining through a fine mesh sieve if you prefer no sediment.
9. Discard the used spices and orange slices after serving. Gloriously warm and spiced, this cider hugs you with every sip—the orange peel adds a bright counterpoint to the deep cinnamon. Serve it with a fresh cinnamon stick stirrer or spike it with a dash of bourbon for a grown-up twist.
Crockpot Applesauce with a Hint of Spice
Savor the sweet simplicity of homemade applesauce with a cozy spice kick. This crockpot version requires minimal effort for maximum flavor payoff—perfect for busy days or lazy weekends. Let your slow cooker do all the work while your kitchen fills with autumn aromas.
Ingredients
– 3 lbs mixed apples (I love using Honeycrisp and Granny Smith for balance)
– 1/2 cup water (filtered tastes best here)
– 1/4 cup light brown sugar (pack it firmly for richer flavor)
– 1 tsp ground cinnamon (freshly ground if you have it)
– 1/4 tsp ground nutmeg (my secret warmth booster)
– Pinch of salt (just a dash to enhance the sweetness)
Instructions
1. Wash and core all apples—no need to peel unless you prefer smoother texture.
2. Chop apples into 1-inch chunks for even cooking.
3. Combine apple chunks, water, brown sugar, cinnamon, nutmeg, and salt in your crockpot.
4. Stir gently until apples are evenly coated with spices.
5. Cover and cook on LOW heat for 6 hours—don’t peek to maintain temperature.
6. Check apples at 6 hours; they should be completely tender when pierced with a fork.
7. Mash apples with a potato masher for chunky texture or blend for smooth consistency.
8. Let cool to room temperature before transferring to airtight containers.
Zesty and warmly spiced, this applesauce boasts a velvety texture with occasional tender chunks. Serve it warm over vanilla ice cream or swirl into morning oatmeal for an instant upgrade.
Warm and Tangy Crockpot Apple Chutney
Huddle up, flavor chasers! This crockpot apple chutney brings the cozy vibes with zero fuss. Get ready to wow your taste buds.
Ingredients
– 4 large Granny Smith apples, peeled and diced (they hold their shape best!)
– 1 cup brown sugar, packed (dark brown for deeper flavor)
– 1/2 cup apple cider vinegar (the tangy backbone)
– 1/4 cup finely chopped yellow onion
– 2 tbsp fresh ginger, minced (trust me, fresh beats powdered)
– 1 tsp ground cinnamon
– 1/2 tsp red pepper flakes (adjust for heat preference)
– 1/4 tsp salt
Instructions
1. Combine all ingredients in a 4-quart crockpot.
2. Stir thoroughly until the brown sugar is fully incorporated.
3. Cover and cook on LOW heat for 4 hours. Tip: Resist lifting the lid to maintain steady temperature.
4. After 4 hours, remove the lid and stir the chutney.
5. Continue cooking uncovered on LOW for 1 additional hour to thicken. Tip: The chutney should coat the back of a spoon when ready.
6. Let cool for 15 minutes before transferring to jars. Tip: Store in airtight containers for up to 2 weeks in the fridge.
Effortlessly elegant, this chutney balances sweet apples with a spicy kick. Serve it warm over grilled pork chops or swirl into yogurt for a breakfast upgrade. The chunky texture and glossy finish make it a total crowd-pleaser!
Overnight Crockpot Apple French Toast
Kickstart your morning with minimal effort—this overnight crockpot apple French toast transforms simple ingredients into a decadent breakfast while you sleep. Layer cinnamon-spiced apples with custardy bread for a hands-off masterpiece that’s perfect for busy weekends or cozy brunches. Trust me, waking up to this aroma is pure magic.
Ingredients
– 6 large eggs (I prefer room temp for smoother mixing)
– 2 cups whole milk (for extra creaminess)
– 1/2 cup heavy cream (because why not?)
– 1/2 cup granulated sugar
– 1 tablespoon vanilla extract (the real stuff makes a difference)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg (freshly grated if you have it)
– 1/2 teaspoon salt
– 1 loaf French bread, cut into 1-inch cubes (stale works best!)
– 2 large apples, peeled and thinly sliced (I love Granny Smith for tartness)
– 1/4 cup unsalted butter, melted
– 1/2 cup brown sugar
Instructions
1. Whisk together 6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt in a large bowl until fully combined. Tip: Use a hand whisk for 2 minutes to avoid lumps in the custard.
2. Grease the inside of a 6-quart crockpot with non-stick spray.
3. Spread half of the 1 loaf French bread cubes evenly across the bottom of the crockpot.
4. Layer half of the 2 large apples slices over the bread cubes.
5. Repeat with the remaining bread cubes and apple slices.
6. Pour the egg mixture evenly over the bread and apples, pressing down gently to submerge everything.
7. Drizzle 1/4 cup melted unsalted butter over the top.
8. Sprinkle 1/2 cup brown sugar evenly over the surface. Tip: For a caramelized crunch, pat the sugar down lightly.
9. Cover the crockpot with its lid and cook on LOW heat for 7 hours. Tip: Avoid lifting the lid during cooking to maintain steady temperature.
10. Check for doneness—the French toast should be set in the center and golden at the edges.
11. Serve hot directly from the crockpot.
Fantastic straight from the pot, this dish boasts a creamy, pudding-like center with crispy, caramelized edges from the brown sugar topping. The apples soften into spiced sweetness, making each bite a cozy contrast of textures. Try it drizzled with maple syrup or topped with a dollop of whipped cream for an extra indulgent twist.
Apple and Maple Pulled Pork in a Crockpot
Oh my goodness, you need this in your life! Fall flavors meet effortless cooking—this pulled pork is sweet, savory, and seriously addictive.
Ingredients
– 3 lbs pork shoulder, boneless (I always trim a bit of excess fat for better texture)
– 1 cup apple cider, unfiltered (the cloudy kind adds more depth)
– 1/2 cup pure maple syrup (grade A for that rich sweetness)
– 1/4 cup apple cider vinegar (balances the sweetness perfectly)
– 2 tbsp brown sugar (pack it tight for maximum caramelization)
– 1 tbsp Dijon mustard (my secret weapon for tang)
– 1 tsp smoked paprika (gives that smoky hint without a grill)
– 1/2 tsp garlic powder (quick and easy flavor booster)
– 1/2 tsp onion powder (no chopping needed!)
– 1/2 tsp salt (I use kosher for even distribution)
– 1/4 tsp black pepper (freshly ground if you have it)
– 2 apples, cored and chopped (I like Granny Smith for tartness)
Instructions
1. Place the pork shoulder in a 6-quart crockpot.
2. In a medium bowl, whisk together apple cider, maple syrup, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper until fully combined.
3. Pour the mixture evenly over the pork in the crockpot.
4. Scatter the chopped apples around the pork.
5. Cover the crockpot with its lid.
6. Cook on low heat for 8 hours, or until the pork shreds easily with a fork. (Tip: Resist lifting the lid to keep heat locked in!)
7. Using two forks, shred the pork directly in the crockpot, mixing it with the cooking liquid and apples.
8. Let it sit for 10 minutes to absorb more flavor. (Tip: This resting time makes it juicier!)
9. Serve hot. (Tip: For extra crispness, broil shredded pork on a baking sheet for 3-5 minutes after cooking.)
Let’s talk texture: it’s fall-apart tender with a sticky-sweet glaze from the reduced sauce. The apples soften into jammy bites that cut through the richness. Pile it high on brioche buns or stuff it into tacos with a crunchy slaw—either way, it’s a crowd-pleaser.
Slow Cooker Stuffed Apples with Brown Sugar
Nailing dessert just got easier with these cozy, hands-off stuffed apples. Perfect for busy weeknights when you crave something sweet without the fuss.
Ingredients
– 4 large Granny Smith apples (their tartness balances the sweetness perfectly)
– 1/2 cup old-fashioned rolled oats (I love the chewy texture they add)
– 1/4 cup packed light brown sugar (don’t skimp—this is the star!)
– 2 tbsp unsalted butter, melted (always use unsalted to control the saltiness)
– 1 tsp ground cinnamon (a must for that warm, autumnal vibe)
– 1/4 tsp ground nutmeg (freshly grated if you have it—so much better)
– 1/4 cup chopped walnuts (toasted first for extra crunch, trust me)
– 1/4 cup raisins (plump them in warm water for 10 minutes if they’re dry)
Instructions
1. Core the apples carefully, leaving the bottoms intact to hold the filling.
2. In a medium bowl, combine the oats, brown sugar, melted butter, cinnamon, nutmeg, walnuts, and raisins—mix until everything is evenly coated.
3. Stuff each apple generously with the oat mixture, pressing it down lightly.
4. Place the stuffed apples upright in a 4-quart slow cooker.
5. Pour 1/2 cup of water into the bottom of the slow cooker to prevent sticking and add moisture.
6. Cover and cook on LOW for 4 hours until the apples are tender when pierced with a fork.
7. Remove the apples carefully with tongs to avoid breaking them.
8. Let them cool for 5 minutes before serving to allow the filling to set.
Dive into these warm, tender apples with a spoon—the filling is gooey and spiced, while the walnuts add a satisfying crunch. Serve them topped with a scoop of vanilla ice cream for the ultimate cozy dessert, or enjoy them solo for a lighter treat.
Conclusion
A perfect collection of cozy crockpot apple recipes to warm your home and heart! We hope you’ll try these comforting dishes, share your favorites in the comments, and pin this roundup on Pinterest to spread the apple-spiced joy.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
