Introduction

Crock-Pot baked apples are a cozy, hands-off dessert perfect for any season. With a spiced pecan and oat filling, these tender apples deliver warm flavors without heating up your kitchen. Simply stuff, cook, and enjoy with ice cream and caramel for a delightful treat.

Two small pumpkin shells stand side by side on a white marbled surface, each filled with a dark brown nutty and crumbly mixture that looks crunchy. On top of this filling is a smooth, white scoop of ice cream, drizzled with shiny golden caramel sauce that also runs down the sides of the pumpkins. The texture of the pumpkin skin is slightly rough and matte, contrasting with the creamy ice cream and glossy caramel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp. butter, softened
1/4 cup chopped pecans
1/4 cup old-fashioned oats
1/4 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch kosher salt
4 apples
Ice cream, for serving
Caramel sauce, warmed, for serving

Instructions

Step 1: In a large bowl, combine the softened butter, chopped pecans, oats, brown sugar, cinnamon, ginger, and a pinch of kosher salt. Mix until well blended.
Step 2: Slice off the top of each apple and use a melon baller or spoon to carefully scoop out the core, creating a hollow space for the filling.
Step 3: Stuff each hollowed apple with the butter and pecan mixture, packing it firmly inside.
Step 4: Place the stuffed apples into your slow cooker. Cover and cook on high for about 2 hours or on low for about 5 hours, until the apples are tender but still hold their shape.
Step 5: Serve the baked apples warm, topped with a scoop of ice cream and a drizzle of warmed caramel sauce for extra indulgence.

Tips & Variations

Use firm apples like Honeycrisp, Fuji, or Granny Smith to ensure they hold their shape during cooking.
For a nut-free version, omit the pecans and add extra oats or chopped dried fruit instead.
Add a splash of vanilla extract or a handful of raisins to the filling for extra depth of flavor.
Line the bottom of the slow cooker with a damp paper towel to prevent sticking and for easier cleanup.
Try serving with whipped cream or plain yogurt as a lighter alternative to ice cream.

Storage

Store any leftover baked apples in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until warmed through. For best texture, avoid overcooking during reheating.

How to Serve

Two small hollowed pumpkins serve as the base, light orange and smooth in texture, each filled with a layer of chopped nuts and oats that look toasted and crunchy in dark brown shades. On top of the nut layer, there is a large scoop of creamy white vanilla ice cream, rounded and soft, with glossy golden caramel sauce drizzled over it, running down the sides of the pumpkin. The pumpkins sit on a white plate, against a softly blurred background with warm tones and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Fresh apples are best for this recipe because they hold their shape better and cook evenly. Using frozen apples may result in a mushy texture.

Can I prepare these ahead of time?

Yes, you can prepare and stuff the apples the day before. Keep them covered in the refrigerator and cook them in the slow cooker just before serving.

Crock-Pot Baked Apples Recipe

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4.7 from 113 reviews

These Crock-Pot Baked Apples are a delightfully easy and mess-free dessert perfect for any season. Filled with a buttery mixture of pecans, oats, brown sugar, and warm spices, these apples cook to tender perfection in your slow cooker. Serve them warm with ice cream and caramel sauce for a comforting, fall-inspired treat that saves you oven space and lets you set it and forget it.

Author: Lena
Prep Time: 5 mins
Cook Time: 2 hrs
Total Time: 2 hrs 5 mins
Yield: 4 servings 1x
Category: Dessert
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Filling

6 tbsp. butter, softened
1/4 cup chopped pecans
1/4 cup old-fashioned oats
1/4 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch kosher salt

Main

4 apples

For Serving

Ice cream
Caramel sauce, warmed

Instructions

Prepare the filling: In a large bowl, thoroughly mix together the softened butter, chopped pecans, old-fashioned oats, brown sugar, ground cinnamon, ground ginger, and a pinch of kosher salt to create a flavorful filling.
Prepare the apples: Slice off the tops of each apple and carefully use a melon baller to scoop out the core, creating a hollow center without puncturing the sides or bottom.
Stuff the apples: Generously fill each cored apple with the prepared butter mixture, packing it evenly and fully to ensure a rich filling.
Place in slow cooker: Arrange the stuffed apples upright in the crock-pot or slow cooker, making sure they are secure and stable.
Cook the apples: Cover and cook on high heat for about 2 hours, or on low heat for approximately 5 hours, until the apples are tender and the filling is bubbly and golden.
Serve: Carefully remove the baked apples from the crock-pot and serve warm. Accompany with scoops of ice cream and drizzle with warmed caramel sauce for a decadent finish.

Notes

Choose firm, crisp apples such as Granny Smith, Honeycrisp, or Fuji for the best texture after cooking.
For a nut-free version, omit pecans or substitute with seeds like sunflower or pumpkin seeds.
Do not overfill the apples to prevent the filling from overflowing during cooking.
Use a melon baller or small spoon to hollow the apples gently to avoid breaking their sides.
Leftover baked apples can be refrigerated and gently reheated before serving.
Adding a splash of lemon juice inside the hollowed apples can prevent browning if prepping ahead.

Keywords: baked apples, crock-pot dessert, slow cooker apples, fall dessert, easy apple recipe, apple and pecan dessert