Hot Breakfast: Slow Cooker Baked Apples


This morning we woke up to Slow Cooker Baked Apples in the Grain Free Meal Plan. Even if you are a morning person, waking up to a hot cooked cinnamon-sweet breakfast is a welcome treat! For those who are not morning people, having something ready to serve the kids first thing is decadent!

Slow Cooker Baked Apple Recipe

6 medium to large green apples
¼ cup raisins
¼ cup honey
1 teaspoon cinnamon (Buy Organic Herbs and Spices here)
6 tablespoons coconut oil, butter, or ghee
slow cooker baked apples

Slow Cooker Baked Apple Instructions:

Core apples.  To core, using an apple corer or paring knife, cut around the core (about ¼ inch from the stem all the way around) but leave about half an inch at the bottom.  Use the knife to ‘drill out’ the core.
Divide raisins, honey, cinnamon, and coconut oil between the apples.
Place apples in a crock pot and add ½ inch of water.  Cook on low overnight and enjoy a hot breakfast in the morning!
Alternatively, bake covered at 350 degrees in a glass dish for 45 minutes-1 hour in the morning.

Top with with cream, yogurt, coconut milk, or just eat plain.

Overnight crockpot oatmeal gluten free graphic

Did you like this recipe? You’ll love Overnight Oatmeal made in a crockpot with apples and vanilla! Click here to check it out!


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  1. says

    If I had some apples on me I would do this right now. This is a great idea! I can make a “free breakfast” with my crockpot doing this as a college student. THANKS for the idea. You’re just full of them :)

  2. Rebeccah says

    GREAT idea… the kids and I love baked apples. It has never crossed my mind to use the crock pot.. Thanks for the idea/recipe!!

  3. says

    I made these for breakfast last week and they were amazing! My husband had two for breakfast and one as a snack later on in the day! It’s been nice to have something different from the constant eggs and this is much simpler than trying to whip of almond flour muffins or the like. I just got them going for breakfast tomorrow and can’t wait!

  4. Laura Jaffe says

    Looks like a great recipe – can’t wait to try it. Any way to cut down on the amount of butter/fat? Also – anyone know if the oil/butter can be replaced with other types of fat?

  5. Mary says

    Just found your site. I can’t wait to try these. I am thinking they might be great as a dessert, too.

  6. Susan says

    I have a question–my crock pot is not round, it is oval and so the surface area is much larger. Do the apples need to fit snugly in the crock pot? Thank you!

  7. Jessica B. says

    Hooray! Finally a clue appears as to what I’ve been doing wrong.
    I’ve been making baked apple in the crock pot occasionally over that last couple of months, but they always tasted (to me, at least) a little off/burnt. Now, I know to add a bit of water. (Uh…yeah…that never occurred to me. /sigh)
    Thank you, Cara!!!!!

  8. says

    This is such a lovely recipe! We had them for dessert last night and, with some vanilla ice cream, they tasted like a deconstructed apple pie! Ours fell apart a little, but the taste was still wonderful.

  9. sherrin ungren says


  10. Kari V says

    Question! Can I use small apples to get more servings, or can I cut up the apples instead of the way you prepare them? These would be great for our work birthday snack day, but I need more servings, and I love the idea of just using very small apples so everyone can still get their own apple!

  11. Eloise Cornbuckle says

    I use a small-ish mellon baller (metal) to scoop the core out of apples. Works really well.

  12. Joanne says

    Ooh, this sounds good! But my question is, how many hours is overnight? I tend to overcook things in my slow cooker, so I want to make sure I time this right. Would 8 hours be OK? More?

    Thanks, I can’t wait to try this!

  13. Terri says

    Baked apples were my *favorite* dessert growing up. My grandmother made them with brown sugar as the sweetener, cloves as well as cinnamon as the spice, and butter as the fat. Sooooo yummmmmmm….. I do have a question about the topping. We always had lusciously thick, warm, pourable custard as the topping — but it was the Birds’ brand cornstarch-based stuff. Do you know of a good whole foods recipe for a pourable custard that can roughly match the taste and texture of Birds? Thanks!

  14. Lynn says

    I think I will use these as a gaps friendly thanksgiving dessert – maybe with a scoop of banana ice cream on top! Yum Yum!!

  15. Karen Renner Schwarz says

    Yummy! One day my 16 month old decided he wouldn’t eat raw apples anymore. I had 4 beautiful organic apples. My mother suggested I bake them. I loved this recipe and the fact I could just pop them in the crock pot the night before. He had a warm one for breakfast today. I did use Agave instead of honey, and I didn’t add raisons. Yummy!

  16. Jenny says

    These sound wonderful. Do you think I could make them and then keep them in the fridge to have one a day for the rest of the week?

  17. Heidi W says

    I made these apples last night and they were so greasy from all of that coconut oil. Should the recipe have read 6 tsp. of coconut oil instead of 6 Tbsp.? They tasted good but were way too greasy.

  18. Nancy says

    This recipe worked really well, but made more of an applesauce than baked apple. However, it was still delicious. We have a crabapple tree in our backyard with huge crabapples that are very sweet as the initial bite with a tart finish. Picked the crabapples fresh off the tree and made the recipe for dessert. Did 3 hours on high and about 40 minute more on low. I definitely could have taken them out after just 3 hours, and possibly after only 2. I also cut the honey down to 1 tablespoon and also cut the coconut oil to 1 tablespoon. I don’t know if the recipe even needed the honey at all. I think next time I’d try this with no honey and maybe bump it back up to 2 tablespoons of coconut oil.

    I also think that I’m going to make some additional large batches of this without the raisins or honey and just make it into applesauce. I’m guessing I could even use my stick blender to get the skin blended up (if I was feeling fancy, that is), and/or even just pull the skins out (and eat them right away).

    This method definitely will save a ton of work over applesauce season coming up when we also go to the local apple orchards!!! Thanks!!!


  1. […] February 20, 2012 By Alyssa 1 Comment For the 2nd time this week, I’ve used the crock pot. I just LOVE being able to fill it up, turn it on and leave it! I can go to work, write a blog, take a shower, go workout … or just about anything! Well, not quite anything. I didn’t quite time my crock potting right once this week and realized my dish would be finished at 2:30 … IN THE MORNING! Doh! So I couldn’t just go to sleep, I had to set my alarm to wake up in the middle of the night, stumble to the kitchen and shut it off. The next day Shirley told me that’s why some crock pots have timers on them. Timers?! What?!! My love for the crock pot just grew a little more. Crock Pot Apples 4 medium to large apples Raisins Walnuts Cinnamon 4 Tablespoons coconut oil Core apples. To core, using an apple corer or paring knife, cut around the core (about ¼ inch from the stem all the way around) but leave about half an inch at the bottom. Use the knife to ‘drill out’ the core. Place the apples in your crock pot. If they’re too big and round to fit, you can chop off the sides to make the apples square. This will allow them to fit in the crock pot. Place the sides of the apples that you chopped off around the whole apples in the pot. Fill the center of each apple with raisins and walnuts. Place a tablespoon of coconut oil on top of each apple. Generously cover with cinnamon. Add ½ inch of water to the pot. Cook on low overnight and enjoy a hot breakfast in the morning! Tasty served with eggs! Alternatively, bake covered at 350 degrees in a glass dish for 45 minutes-1 hour in the morning. Enjoy! Inspired by Health Home Happy! […]

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