Easy Cinnamon Apples - Celebrating Sweets

An easy recipe for Cinnamon Apples made in the slow cooker or on the stove-top. These sweet spiced apples taste like the inside of an apple pie.

Cinnamon Apples in a white baking dish.

Apple season is upon us, my friends… and in true form I am baking, cooking, and eating apples around the clock. These Cinnamon Apples are a family favorite for a couple reasons: 1) They are ridiculously easy and 2) They taste like the inside of an apple pie (sans extra fat and calories from the crust).

Cinnamon apples in a white baking dish topped with ice cream.

Recipe overview

Just a handful of ingredients and a couple simple steps and you’ll be on your way to making the most delicious Cinnamon Apples. Here’s what you need:

Apples
Apple cider or apple juice
Maple syrup or brown sugar
Cinnamon
Cornstarch

Directions: Combine cider, syrup, cinnamon, and cornstarch and pour over sliced apples. Cook until tender.

Slow cooker option

Cook in a slow cooker on low for 2-3 hours.

Stove-top option

Cook in a saucepan (covered) on the stovetop for about 20-30 minutes.

How to serve Cinnamon Apples

These apples are best served warm. Here are our favorite ways to enjoy them:

DESSERT: Serve with vanilla ice cream or spoon over pound cake.
BREAKFAST: Serve with yogurt and granola, oatmeal, pancakes, waffles, or french toast
SIDE DISH: Serve alongside pork, roast chicken, or Thanksgiving dinner.

More Apple Recipes:

Recipe

Cinnamon Apples

An easy recipe for Cinnamon Apples made in the slow cooker or on the stove-top. These sweet spiced apples taste like the inside of an apple pie.

5 from 14 votes

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Course: Breakfast, Dessert

Cuisine: Dessert

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 133kcal

Author: Allison - Celebrating Sweets

Ingredients

Instructions

Slow cooker:

Peel and slice the apples about ½-inch thick. Place the apples in a slow cooker.
In a large glass measuring cup, combine apple cider, syrup/brown sugar, cornstarch, cinnamon, and ¼ cup of water.
Pour the cider mixture over the apples. Cover and cook on low for 2-3 hours. Give the apples a stir every hour. The longer you cook them the softer they'll get.

Stove-top:

Peel and slice the apples about ¼-inch thick. Place the apples in a large saucepan.
In a large glass measuring cup, combine apple cider, syrup/brown sugar, cornstarch, cinnamon, and ¾ cup of water.
Pour the cider mixture over the apples. Bring to a simmer over medium-low heat, and cook, covered, for about 20 minutes, stirring every 5 minutes. If the apples look like they need more liquid you can add a splash of water, apple juice, or apple cider as needed during the cook time. Once the apples are almost completely tender, let them simmer with the cover off for about 5 minutes. The juices will thicken a bit as they cool.

Notes

*You'll want to use baking apples for this recipe. I do not suggest using Granny Smith apples, they are too tart. I recommend Honeycrisp, Pink Lady, Fuji, or Rome apples.If you'd like to keep the skins on the apples, you can. My taste testers preferred these apples without the skin. The skin will help the apple slices hold their shape better.