Slow Cooker Warm Cinnamon Apples

These Warm Cinnamon Apples just earned a place on my Thanksgiving table!  Apples, cinnamon, and nutmeg come together to form this incredibly delicious and easy slow cooker recipe.  My husband walked into the house and said, "Wow, It smells great in here!" Without a doubt, it tastes even better than it smells.

I love to flip original recipes into healthier, lower point recipes.  However, it's important not to lose a bit of flavor. I cut back on the butter and replaced the sugar with golden honey. Notice how rich the sauce is, both in appearance and flavor.   It's made with the slow cooker juices! 

If your reaction is anything like mine, your first bite will leave you thinking you just ate a warm, high calorie slice of apple pie.  It tasted so much like apple pie I couldn't resist photographing my antique Frog pie bird from England!  Pie birds were used to prevent pies from boiling over by venting steam through a tiny hole in the top of the pie bird.

Take the contents of a delicious apple pie, place them in a bowl, and you have my Slow Cooker Warm Cinnamon Apples. Don't forget to add this recipe to your recipe box!  Enjoy.

Servings: 10  Serving size: 1 cup  Calories: 140  Fat: 2g  Carbs: 32g  Fiber: 2g  Protein: 4g  Sugar: 28g  Sodium: 17mg                   Old Points: 2  Points +: 2  (Sauce only)


  • 8 Apples, McIntosh, Gala, or Rome (4 lbs)
  • 1/2 cup Honey
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2 Tbsp Lemon Juice, fresh
  • 2 Tbsp Butter, melted
  • 4 Tbsp Water
  1. Peal, core and slice each apple into eight slices.
  2. To keep slices from turning brown, drop slices into cold bowl of water with lemon juice or fruit fresh added to the water. 
  3. In slow cooker, mix honey, cinnamon, nutmeg, lemon juice, butter and water.
  4. Drain apple slices and place in slow cooker mixture.
  5. Coat apples in mixture.
  6. Cover.  Cook on HIGH for 2 1/2 hours to 3 hours. 
  7. Remove apples with slotted spoon.
For Sauce:  Pour slow cooker liquid into saucepan. Simmer over Medium heat until the liquid thickens to a syrup and is a rich caramel brown. Pour sauce over apples.  For a thicker sauce: mix a 1/2 tbsp of cornstarch with 3 tbsp of water.  Stir into boiling syrup. 



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