Ingredients:

  • 3 lbs Granny Smith or Honeycrisp apples, peeled, cored, and sliced into 1/4-inch wedges
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Prep the fruit. Toss your sliced apples with the lemon juice in a large bowl. Note: This stops them from turning brown while you prep the slow cooker.
  2. Build the base. Pour the melted butter, brown sugar, cinnamon, nutmeg, and salt directly into the slow cooker.
  3. Coat the apples. Stir in the apple slices carefully. Ensure every piece is fully coated in the spice mixture so you don't have any plain bites.
  4. Set the heat. Cover the pot and cook on Low for 2-3 hours or on High for 1.5-2 hours.
  5. Check doneness. Open the lid after 120 minutes until the apples are tender but still hold their wedge shape.
  6. Test the syrup. If the liquid looks too watery for your liking, it's time for the slurry.
  7. Thicken the glaze. Whisk 1 tbsp cornstarch with 1 tbsp water in a small cup, stir it into the pot, and cook on high for an additional 15 minutes.
  8. Final Polish. Once the glaze is glossy and thick, turn off the heat and let it sit for 5 mins before serving.