These easy slow cooker stewed apples are made with tart Bramley apples, cinnamon, lemon and a little brown sugar. Cooked slowly until soft and tender, they're perfect spooned over porridge or yogurt, served with custard or ice cream, or used in your favourite apple puddings and bakes.
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Quick Summary - Slow Cooker Stewed Apples
I've made stewed apples on the hob for years, but I particularly like using the slow cooker when I've got a large batch of Bramleys from our apple tree to get through. It means I can prepare 1.5kg in one go without having to keep an eye on a saucepan. Beth (Effortless Foodie)
🕒 Ready In: 3 hours 8 minutes
👪 Serves: 6
🍽 Calories: 171
🥣 Main Ingredients: Bramley apples, lemon juice, brown sugar, cornflour
👩🍳 Difficulty: Easy
👌 Why this recipe? These slow cooker stewed apples are an easy, hands-off way to cook a big batch of Bramley apples until soft and tender, with just a little sugar and warming cinnamon.
Summarise & Save This Content On
I often have plenty of Bramley apples to use from the large apple tree in our garden, and the slow cooker is particularly useful when I'm dealing with a big batch. I can get 1.5kg of apples into my 3.5 litre slow cooker and leave them to cook without having to watch a saucepan on the hob.
I've tested these slow cooker stewed apples for 3 hours on HIGH, which gives the Bramleys plenty of time to become beautifully soft. There's no butter, and I use just 50g of brown sugar for 1.5kg of apples, so the flavour of the fruit still comes through.
Love slow cooker desserts? Try my easy slow cooker apple crumble or slow cooker chocolate creme egg pudding next!
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Jump to:
- Quick Summary - Slow Cooker Stewed Apples
- Why you'll love slow cooker stewed apples
- What apples are best for stewing?
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make stewed apples in slow cooker
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Slow cooker stewed apples FAQs
- More apple recipes
- Recipe
- 💬 Comments
Why you'll love slow cooker stewed apples
- It's hands-off. Once everything is in the slow cooker, there's no saucepan to stand over or regular stirring required.
- Perfect for a big batch of apples. I use 1.5kg of Bramleys, making this particularly useful when you've got a glut of cooking apples to get through.
- There's only a little added sugar. I use 50g of light brown sugar for the whole batch. It's enough to take the edge off tart Bramleys without making them overly sweet.
- The apple juices lightly thicken. A tablespoon of cornflour combines with the water and juices released by the apples as they cook.
- It's versatile. Eat the apples for breakfast, serve them as a simple dessert or use them as a shortcut filling for other apple recipes.
What apples are best for stewing?
Bramley apples are my preferred apples for slow cooker stewed apples. They're tart British cooking apples that soften and break down much more readily than most eating apples.
This makes them particularly good if you like traditional stewed apples with a very soft texture.
If you'd prefer apple pieces that retain more of their shape, you can use a firm eating apple instead, or replace some of the Bramleys with eating apples.
Granny Smith apples are a useful alternative if Bramley apples aren't available, although the finished texture will be slightly different.
As a general guide:
For soft traditional stewed apples: use Bramleys.
For firmer apple pieces: use eating apples.
For a mixture of soft and chunky textures: use a combination of cooking and eating apples.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Bramley apples - Bramleys are my first choice for traditional stewed apples. They have a sharp flavour and soften considerably during cooking. Peel, core and slice them fairly thickly.
Light brown sugar - Bramley apples are naturally tart, so a small amount of sugar balances their sharpness. You can adjust this to taste.
Cinnamon - Gives the apples a lovely warming flavour.
Cornflour - Lightly thickens the liquid released as the apples cook.
Lemon - Fresh lemon juice adds a little acidity and brightness.
Water - I use 150ml in my tested recipe. It provides enough liquid to get the apples cooking and combines with the fruit juices and cornflour to create a lightly thickened sauce.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- For a festive twist, add a cup of fresh or frozen cranberries to your slow cooker along with the apples. The tartness of the cranberries pairs well with the sweetness of the apples.
- Experiment with different spices to give your stewed apples a unique flavour. Try adding cardamom, allspice, or ginger for a warm and spicy flavour.
- For some extra crunch, add a handful of chopped nuts like walnuts or pecans to your slow cooker along with the apples.
- For a grown-up twist, add a splash of brandy or rum to your stewed apples during the last hour of cooking.
- Add 20g of butter for a richer more buttery taste.
Make it even better
Add more fibre
Serve the stewed apples with porridge, overnight oats or a high-fibre granola.
Add protein
Serve with thick Greek yogurt, skyr or cottage cheese for a more substantial breakfast.
Add healthy fats
Serve with almond or peanut butter for an easy breakfast or snack.
Use less sugar
Reduce the brown sugar to suit your taste or leave it out completely.
Using some naturally sweeter eating apples alongside the Bramleys can also reduce the need for added sugar.
How to make stewed apples in slow cooker
One: Peel and core the Bramley apples, then cut them into fairly thick slices. Bramleys soften considerably during cooking, so avoid slicing them too thinly if you don't want them to completely lose their shape. Place the peeled and sliced apples in the slow cooker basin.
Two: Add the light brown sugar, cinnamon, cornflour, lemon juice and water. Gently mix everything together so the apples are coated.
Three: Put the lid on and cook on HIGH for 3 hours, until the apples are soft and tender. Check after 90 minutes and if the mixture is looking a little dry, add 2 tablespoons of water.
Beth's top tips
- In order to prevent the apples from turning brown or oxidizing while slicing, you can add them temporarily to a bowl of cold water. Just remember to drain the water before adding the apples to the slow cooker.
- If you're looking to make a larger batch of stewed apples, you can easily double or even halve the recipe to suit your needs.
- If you're serving your stewed apples straight from the slow cooker, let them cool for a few minutes before serving to avoid burning your tongue.
- Don't have a slow cooker? Make stewed apples on the hob (stovetop) instead.
Serving suggestions
There are so many ways to use slow cooker apples, which is why I like making a large batch.
For breakfast, spoon the apples over porridge, overnight oats, Greek yogurt or granola. They're also delicious with pancakes or French toast.
Use your slow cooked stewed apples as a filling for pies, tarts, apple crumble, apple sponge (Eve's pudding), or fruit turnovers. They pair well with other fruits like berries or pears.
Stewed apples are a classic accompaniment to pork dishes, such as roast pork loin or pork chops (you could also try my easy homemade apple sauce recipe).
Blend your stewed apples with some almond milk and a scoop of protein powder for a healthy and delicious post-workout snack.
Storage
Store - Once you've made your slow cooker stewed apples, let them cool to room temperature before transferring them to an airtight container. Store the apples in the fridge for up to a week.
Freeze - You can freeze slow cooker stewed apples for longer storage. Let the apples cool to room temperature before transferring them to a freezer-safe container or freezer bag. Label the container with the date and freeze for up to 6 months.
Reheating - To reheat, transfer them to a saucepan and heat gently over low heat, stirring occasionally, until heated through. You can also reheat them in the microwave or in the slow cooker on low heat. Add a splash of water or apple juice if the apples seem too dry.
Troubleshooting guide
Why are my stewed apples too watery?
Apples naturally release juice as they cook, and some varieties contain more moisture than others. If there is too much liquid at the end of cooking, remove the lid and cook on HIGH for a little longer to allow some of it to evaporate. The cornflour should also help the juices thicken slightly as they cook.
Why haven't my apples softened?
Apple varieties soften at different rates. Bramley apples should be properly soft after 3 hours on HIGH, but firmer eating apples may take longer. The size of your apple slices and differences between slow cooker models can also affect cooking time.
Why have my apples turned to mush?
Bramley apples naturally break down when cooked. Cut them into fairly thick slices and avoid stirring too vigorously once they're tender. If you prefer stewed apples that retain more shape, replace some or all of the Bramleys with a firm eating apple.
My stewed apples are too tart. What can I do?
Bramleys are naturally sharp. Stir in a little extra brown sugar while the apples are still warm, adding it gradually until they're sweet enough for you. You could also serve them with yogurt, custard or ice cream.
My stewed apples are too sweet. What can I do?
The sweetness of apples varies, so you may need less sugar depending on the fruit you're using. Next time, reduce or omit the brown sugar. If using sweeter eating apples instead of Bramleys, you may not need any added sugar.
Why is the sauce too thick?
The cornflour thickens the water and apple juices as they cook. If the finished apples are thicker than you'd like, gently stir in a splash of hot water until you reach your preferred consistency.
Slow cooker stewed apples FAQs
Yes. There's no need to precook apples before putting them in the slow cooker. Simply peel, core and slice them, then add them with the remaining ingredients.
It's up to you. Some people prefer to peel the apples before cooking them, while others leave the peel on for extra fibre and texture. If you prefer, you can also peel some of the apples and leave the peel on others for a mix of textures.
Yes, you can add other fruits like pears, cranberries, or berries to your slow cooker stewed apples for added flavour and texture.
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.
More apple recipes
- Apple Muffins
- Cinnamon Apple Crumble
- Air Fryer Apple Crumble
- Toffee Apple Pudding
- Slow Cooker Apple Crumble
- Apple Loaf Cake
- Apple Flapjacks
- Baked Apples with Mincemeat
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Recipe
Easy Slow Cooker Stewed Apples
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Equipment
Ingredients
- 1.5 kg Bramley Apples peeled, cored and cut into thick slices
- ½ Lemon juice only
- 50 g Light Brown Sugar
- 1½ teaspoon Ground Cinnamon
- 1 tablespoon Cornflour
- 150 ml Water
Instructions
- Place the peeled and sliced apples in the slow cooker basin.1.5 kg Bramley Apples
- Add the other ingredients and gently mix, making sure every piece of apple is coated in the spice mix.½ Lemon, 50 g Light Brown Sugar, 1½ teaspoon Ground Cinnamon, 1 tablespoon Cornflour, 150 ml Water
- Cook on high for 3 hours until the apples are tender. Check after 90 minutes and if the mixture is looking a little dry, add 2 tablespoons of water.
Notes
- Apples: Bramley cooking apples give the softest, most traditional stewed apple texture. For firmer pieces, replace some or all of them with a firm eating apple.
- Cooking time: I tested this recipe in a 3.5 litre Morphy Richards Sear & Stew slow cooker. The Bramley apples were properly soft after 3 hours on HIGH.
- Slice thickly: Bramleys break down easily, so cut them into fairly thick slices if you want some texture to remain.
- Don't over-stir: Once the apples are soft, stir them gently to prevent them turning into apple purée.
- Sugar: Reduce or omit the brown sugar if you prefer. Bramley apples are naturally tart, so taste and adjust accordingly.
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze cooled stewed apples in suitable containers for up to 3 months. Defrost overnight in the fridge.
- Reheating: Reheat gently in a saucepan or microwave until piping hot.
Nutritional Information (Approximate)
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Max says
As a mature male living alone, I'm always on the lookout for easy healthy dishes. This one ticks both boxes. Made with free Bramley apples from the village roadside (another bonus!).
Ali says
These stewed apples are the perfect fall recipe! Served them with some vanilla ice cream and they were such a treat.
Kate says
This recipe is to the rescue! I have a batch cooking now and the aroma is incredible. My daughter did our shopping yesterday- and she bought so much fruit, haha. I wasn't sure how to use up a peck of apples- but this recipe is a start and smells so good in my house.
dana says
These apples are fantastic! And so versatile. We love them with French toast, waffles, and over oatmeal!
Michelle says
These apples were so delicious. I served them with whipped cream as suggested and it made the perfect dessert! 10/10
Kristine says
I served these stewed apples with a little vanilla ice cream and they were a 10! Easy, and so yummy. Saved this recipe to make again!