Why You’ll Love This Recipe

I love how effortlessly this dish comes together. With just a handful of ingredients and minimal prep, the slow cooker does all the work—leaving me with perfectly soft, caramelized apples in a thick, spiced sauce. These apples are naturally gluten-free, make my kitchen smell amazing, and go with just about everything. I especially like how customizable they are—sweeten them up for dessert, or go lighter for a side dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 lbs apples, peeled and sliced into wedges (I like using Golden Delicious, Fuji, or Gala)
2 tablespoons cornstarch
¾ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
½ cup apple juice or cider
2 tablespoons butter (optional, for extra richness)

Directions

I start by peeling and slicing the apples into thick wedges—thin slices break down too much, so I like to keep them chunky for a better texture.

In a small bowl, I whisk together the cornstarch, brown sugar, cinnamon, nutmeg, and lemon juice until everything is well combined and the cornstarch is dissolved.

I place the apple wedges in the slow cooker, pour the spiced sugar mixture over them, and add the apple juice or cider. I give everything a gentle stir to make sure the apples are evenly coated.

If I want a richer glaze, I add the butter on top before cooking.

Then I cover and cook on low for 3–4 hours, or until the apples are tender but not falling apart. I stir once or twice during cooking if I’m around, but it’s not necessary.

Once done, the sauce will have thickened into a glossy glaze. If it’s too thin for my liking, I leave the lid off for the last 30 minutes to let it reduce slightly.

Servings and timing

This recipe makes 6–8 servings, depending on how I serve it.

Prep Time: 10 minutes
Cook Time: 3–4 hours (on low)
Total Time: 3 hours 10 minutes to 4 hours 10 minutes

Perfect for hands-off cooking during the day or prepping ahead for gatherings.

Variations

Add a splash of vanilla near the end for added depth.
Swap in maple syrup for some of the brown sugar for a richer, autumnal flavor.
Make it dairy-free by skipping the butter or using a plant-based alternative.
Serve it savory by reducing the sugar and skipping nutmeg to pair it with pork or poultry.
Use different apples like Honeycrisp or Braeburn for different textures and flavor profiles.

Storage/Reheating

I store leftover apples in an airtight container in the fridge for up to 5 days. They reheat beautifully on the stovetop or in the microwave. I also freeze them in small portions and defrost overnight in the fridge—great for quick breakfasts or desserts later on.

FAQs

What are the best apples to use for fried apples?

I usually go with Golden Delicious, Fuji, or Gala—they hold their shape and have a good balance of sweetness. Granny Smith works too if I want a tart contrast.

Can I cook this on high?

Yes, I’ve cooked it on high for about 1.5–2 hours when I’m short on time. Just keep an eye on the texture so the apples don’t turn to mush.

How do I thicken the sauce more?

If the sauce is too thin, I mix a little more cornstarch with water (about 1 tsp with 1 tbsp water) and stir it in during the last 30 minutes of cooking.

Can I make this ahead for holidays?

Absolutely. I make them the day before and gently reheat in the slow cooker or on the stovetop. They even taste better the next day.

What can I serve these apples with?

I serve them with pork chops, roasted turkey, pancakes, waffles, vanilla ice cream, or even spooned over yogurt or oatmeal.

Conclusion

Slow cooker Cracker Barrel fried apples are one of my favorite cozy, crowd-pleasing recipes. They’re simple, nostalgic, and full of warm spice and sweetness. Whether I’m serving them as a side or a dessert, they always bring that comforting homemade feel to the table—and the best part is, the slow cooker does all the hard work.