Slow Cooker Cracker Barrel Fried Apples

I still remember the smell of fried apples bubbling on the stove at my mama’s kitchen—warm cinnamon that wraps around you like a quilt. Slow-cooking them in the Crock-Pot gives the same homely comfort with way less stirring (and less chance of sneaking too many spoonfuls while no one’s looking). Small-town rule: if it smells like fall, everyone finds a place at the table.

Quick note: these are best with firm apples (I use Granny Smith or Braeburn), and yes, they pair surprisingly well with savory mains — try them alongside a slow roast for supper like this slow-cooked lamb shanks with herb if you’re feeling fancy but lazy (which is my favorite kind of fancy).

Why these slow-cooker fried apples sing

• Sweet and tangy balance: the sugar and tart apple juice make a simple syrup that’s not cloying.
• Texture that pleases: cornstarch gives gentle body so you don’t end up with apples swimming like soup.
• Hands-off comfort: set it and forget it—great for weekday dinners or a Sunday spread.
• Versatile finish: spoon over biscuits, pancakes, or mound beside a roast (speaking of roasts, they’re lovely next to a hearty main like slow-cooked lamb shanks with herb).

A little kitchen memory

I once dropped the sugar but caught it with a dish towel and a laugh — the apples still turned out fine. Sometimes the best recipes come with a small kitchen mishap and a cup of tea.

Easy ingredient list to shop for

• 3-4 lbs apples, peeled and sliced into wedges,
• 2 Tablespoons cornstarch,
• 3/4 cup sugar,
• 1 teaspoon cinnamon,
• 1/4 teaspoon nutmeg,
• 2 tablespoons butter,
• 1/4 cup water

Simple directions you can follow with one hand

1. In a large bowl, mix together the sugar, cornstarch, cinnamon, and nutmeg.
2. Add the sliced apples to the bowl and toss to coat evenly.
3. Transfer the apple mixture to the slow cooker.
4. Dot the top with butter and pour in the water.
5. Cover and cook on low for 4-5 hours, or until the apples are tender.
6. Serve warm as a side dish or dessert.

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One little tip that saves the day

If you like a slightly thicker sauce, whisk an extra teaspoon of cornstarch into two tablespoons of cold water and stir it in 15 minutes before serving; it brightens up the syrup without overcooking the apples — and if you want a savory contrast, a pinch of coarse salt at the end makes these pair beautifully with richer mains (I often serve them with a roast or try them beside slow-cooked lamb shanks with herb, because opposites attract).

Hope you savor them warm, maybe with a cup of coffee and a quiet porch seat.

FAQ and quick answers

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