Introduction

Warm, tender baked apples with a rich, nutty filling make a comforting dessert perfect for any season. Using a Crock-Pot makes preparation easy and hands-off, letting the flavors meld beautifully as the apples slowly cook to perfection.

The image shows four baked apples placed side by side on a white rectangular plate. Each apple has its top removed and hollowed out, filled with a chunky, brown nut and oat mixture, which looks textured and slightly sticky. On top of this filling, there is a round scoop of white ice cream with soft, smooth texture, drizzled generously with golden caramel sauce that flows down the sides of the ice cream and apples. The plate is set on a wooden table with a few whole apples and a gray cloth in the background, all on a white marbled texture. 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, ground cinnamon, ground ginger, and a pinch of kosher salt. Mix well to form the filling.
Step 2: Slice off the top of each apple and carefully scoop out the core and seeds using a melon baller, creating a hollow space for the filling.
Step 3: Stuff each hollowed apple with the butter and nut mixture, then place the apples upright in the slow cooker.
Step 4: Cook the apples until tender—about 2 hours on high or 5 hours on low. Serve warm topped with ice cream and drizzled with warmed caramel sauce for an extra treat.

Tips & Variations

Choose firm apples like Honeycrisp or Granny Smith for the best texture that holds up during slow cooking.
For a twist, add raisins or dried cranberries to the filling before stuffing the apples.
Swap pecans for walnuts or almonds based on your preference or what you have on hand.

Storage

Store 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 to maintain their soft texture before serving.

How to Serve

A small round pumpkin is hollowed out and filled with a dark brown nut and oat mixture that looks crunchy and textured; on top sits a large scoop of creamy white ice cream, which is covered with thick golden caramel sauce that drips down the sides of the pumpkin. Another similar pumpkin dessert is partially visible in the background, all placed on a white plate over 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 other types of apples?

Yes, you can use any firm and slightly tart apples like Fuji or Braeburn, which hold their shape well during cooking.

Is it possible to make this recipe without a slow cooker?

Yes, you can bake the stuffed apples in a preheated oven at 350°F (175°C) for about 30-40 minutes until tender, covered loosely with foil to prevent drying out.

Crock-Pot Baked Apples Recipe

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★★★★★

4.6 from 129 reviews

This comforting Crock-Pot Baked Apples recipe features tender apples stuffed with a buttery, spiced oat and pecan filling. Slow-cooked to perfection, these baked apples are an easy and cozy dessert option, especially when served warm with ice cream and drizzled caramel sauce.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 2 hours on high or 5 hours on low
Total Time: 2 hours 15 minutes (high) or 5 hours 15 minutes (low)
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

Apples & Toppings

4 apples
Ice cream, for serving
Caramel sauce, warmed, for serving

Instructions

Prepare the filling: In a large bowl, thoroughly mix softened butter, chopped pecans, old-fashioned oats, brown sugar, ground cinnamon, ground ginger, and a pinch of kosher salt until well combined.
Core the apples: Slice off the top of each apple to create a lid. Using a melon baller or small spoon, carefully scoop out the core and seeds from inside each apple, creating a cavity for the filling.
Stuff the apples: Spoon the prepared butter mixture into each cored apple, filling them generously. Place the stuffed apples upright in the slow cooker.
Cook the apples: Set your slow cooker to high and cook the apples for about 2 hours, or set it to low and cook for approximately 5 hours, until the apples are tender when pierced with a fork.
Serve warm: Carefully remove apples from the slow cooker. Serve each stuffed baked apple warm topped with scoops of ice cream and a drizzle of warmed caramel sauce for a deliciously indulgent dessert.

Notes

Choose firm apples like Honeycrisp, Gala, or Fuji for best results as they hold their shape during slow cooking.
You can prepare the filling mixture and core the apples ahead of time; keep them covered and refrigerated until ready to cook.
If you don’t have a melon baller, a small spoon or paring knife works well to core the apples.
Adjust sweetness by using less brown sugar or substituting with maple syrup or honey for a refined sugar alternative.
This recipe is easily doubled or halved depending on the number of servings needed.

Keywords: baked apples, slow cooker dessert, crock pot apple recipe, fall dessert, cinnamon baked apples, easy dessert