Slow Cooker Cracker Barrel Fried Apples

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A warm, cinnamon-sweet apple dish inspired by the classic Cracker Barrel side — made easy in the slow cooker with buttery brown sugar glaze.

Prep Time: 15 minutes
Cook Time: 2 hours (high)
Total Time: ~2 hours 15 minutes
Servings: 6–8
Dietary: Vegetarian, Gluten-free

Ingredients

  • Firm apples (Granny Smith or Golden Delicious) – 6–8, peeled, cored, and sliced

  • Cornstarch – 2 tbsp

  • Brown sugar – ½ cup

  • Granulated sugar – ¼ cup

  • Ground cinnamon – 1½ tsp

  • Butter – ¼ cup, melted

  • Lemon juice – 1 tbsp

  • Vanilla extract – 1 tsp

Instructions

  1. Prep the apples: Peel, core, and slice apples into uniform wedges.

  2. Coat with cornstarch: Place apple slices in the slow cooker and sprinkle with cornstarch. Stir to coat evenly.

  3. Add sweetness & spice: Stir in brown sugar, granulated sugar, and cinnamon. Mix gently.

  4. Add liquids: Pour in melted butter, lemon juice, and vanilla. Stir to combine.

  5. Cook: Cover and cook on high for 2 hours, stirring once halfway through.

  6. Serve: Once apples are fork-tender and coated in a thick glaze, serve warm.

Quick Notes & Pro Tips

  • Best apples: Use firm, tart apples like Granny Smith or Golden Delicious — they hold up to slow cooking.

  • Thicker glaze: For extra thickness, stir in 1 additional teaspoon of cornstarch dissolved in water at the end and cook 5 more minutes.

  • Add a pinch of nutmeg: It enhances the cinnamon flavor for a deeper, spiced profile.

Why You’ll Love It

This set-it-and-forget-it version of Cracker Barrel’s fried apples gives you the same cozy, caramelized cinnamon flavor with no stovetop babysitting — perfect as a side, topping, or dessert.

Ingredient Details & Substitutions

  • Apples: Honeycrisp or Fuji add a sweeter flavor if you prefer less tartness.

  • Butter: Swap for coconut oil or vegan butter for a dairy-free version.

  • Sweeteners: Use maple syrup or honey instead of granulated sugar for a richer taste.

Variations & Serving Suggestions

  • As a side: Pair with pork chops, roasted chicken, or ham for a homestyle dinner.

  • As dessert: Top with vanilla ice cream or whipped cream.

  • As a filling: Use in pies, turnovers, or over pancakes and waffles.

Storage & Make-Ahead

  • Refrigerate: Store in an airtight container for up to 5 days.

  • Freeze: Freeze for up to 3 months; thaw in the fridge overnight before reheating.

  • Reheat: Warm in the microwave or on the stovetop over low heat.

FAQs

Q: Can I cook these on low instead of high?
A: Yes — cook on low for 3–4 hours.

Q: Can I leave the peels on?
A: Absolutely. Keeping the peels adds texture (and nutrients), though the sauce will be slightly less smooth.

Q: Can I double this recipe?
A: Yes — double the ingredients and add an extra 30–45 minutes of cooking time.

Personal Note

I love making this for holiday dinners — it’s one of those dishes that makes the whole house smell like cinnamon and butter. It also doubles as a perfect topping for pancakes or French toast the next morning.

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