Crockpot Baked Apples Recipe: Easy Cinnamon Walnut Filling for Cozy Fall Dessert

Introduction

Let me paint you a picture: the air is crisp, leaves crunch underfoot, and the scent of apples mingling with cinnamon and toasted walnuts fills your kitchen. That’s exactly what happens every time I make these Crockpot Baked Apples with Cinnamon and Walnut Filling—the kind of aroma that wraps around you in a big, cozy hug (I swear, even the dog sits closer to the kitchen when these are cooking). The first time I tried this recipe, I was knee-high to a grasshopper and watching my grandma stuff apples for a chilly autumn supper. She let me sprinkle the cinnamon—probably more than necessary, but that’s the beauty of homemade desserts, right?

Honestly, one bite and I was hooked. There’s something magical about how slow-cooking transforms simple apples into a spoonable, caramelized wonder with just the right amount of crunch from the walnuts. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, I thought baked apples had to be fussy—done in the oven, watched like a hawk, and served piping hot. Turns out, the crockpot is the secret weapon I wish I’d discovered ages back.

My family can’t help but sneak bites off the serving plate before dinner. Even my picky nephew said, “This tastes like apple pie, but better!” (and let’s face it, that’s a win in my book). Whether you’re looking for a sweet treat for your kids or a comforting dessert to share at your next potluck, this Crockpot Baked Apples recipe is sure to brighten up your Pinterest board and your taste buds. After testing it more times than I’ll admit (in the name of research, of course), it’s officially become a staple for family gatherings and gifting. If you’re craving pure, nostalgic comfort that feels like autumn in a bowl, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

I’ve made my fair share of cozy desserts, but these Crockpot Baked Apples with Cinnamon Walnut Filling stand out for so many good reasons. If you’re searching for a fall treat that’s equal parts simple and delightful, let me share why this recipe is a keeper in my kitchen:

• Quick & Easy: Prep takes just 15 minutes, then your crockpot does the heavy lifting. Perfect for busy weeknights, lazy Sundays, or when you’re scrambling for a dessert (been there, honestly).
• Simple Ingredients: No fancy shopping lists—just apples, cinnamon, walnuts, a touch of sugar, and pantry staples. Chances are, you’ve already got everything you need sitting at home.
• Perfect for Fall Gatherings: Whether it’s a potluck, family brunch, or a cozy dinner with friends, these baked apples fit right in. I’ve even made them for Thanksgiving as a lighter alternative to pie, and nobody complained!
• Crowd-Pleaser: Kids love the natural sweetness and gooey filling, adults appreciate the warm spices and nutty crunch. Trust me, the plate’s always empty by the end of the night.
• Unbelievably Delicious: The apples turn tender without getting mushy, while the cinnamon walnut filling delivers next-level comfort food vibes. You get that classic apple pie flavor—minus all the crust work.

This isn’t just another baked apple recipe. What makes it different is the combination of slow-cooking (which lets the flavors mingle and intensify) and the easy, crunchy walnut filling. I blend a bit of oat flour into the mix for extra texture, and sometimes swap in maple syrup for a deeper fall flavor. It’s my best version—simple, hearty, and totally fuss-free.

Above all, these Crockpot Baked Apples are the kind of dessert that makes you close your eyes after the first bite. It’s comfort food—healthier, faster, but with all the soul-soothing satisfaction you crave. Perfect for impressing guests without stress, or turning a regular weeknight into something memorable. You’ll want to make them again and again!

What Ingredients You Will Need

This Crockpot Baked Apples recipe is all about simple, wholesome ingredients coming together for bold flavor and a satisfying texture. Most items are pantry staples, and there’s plenty of room for easy swaps if you need them.

• For the apples:
  • 6 medium apples (Granny Smith, Honeycrisp, or Fuji work best—firm and tart for a good balance)
• For the cinnamon walnut filling:
  • 1/2 cup (60g) walnuts, chopped (adds rich, toasty crunch—pecans work too)
  • 1/4 cup (30g) rolled oats (optional, but gives the filling a hearty texture)
  • 1/4 cup (50g) brown sugar or coconut sugar (for a deep caramel flavor)
  • 2 tablespoons (25g) oat flour or all-purpose flour (helps bind the filling—use almond flour for gluten-free)
  • 1 1/2 teaspoons ground cinnamon (don’t skimp—this is where the magic happens)
  • 1/4 teaspoon ground nutmeg (optional, but highly recommended for warmth)
  • Pinch of salt (just a tiny bit to bring out the flavors)
  • 2 tablespoons (28g) unsalted butter, melted (use coconut oil for dairy-free)
  • 2 tablespoons (30ml) pure maple syrup or honey (adds extra moisture and flavor)
• For the cooking liquid:
  • 1/2 cup (120ml) apple cider or water (keeps everything tender and juicy)
• Optional garnishes:
  • Vanilla ice cream or Greek yogurt (for serving—totally optional, but so good)
  • Extra chopped walnuts or a drizzle of maple syrup

Ingredient Tips:

• If you prefer sweeter apples, Honeycrisp or Fuji are fantastic—Granny Smith adds a nice tartness.
• For nuts, I usually grab Diamond brand walnuts (they stay crunchy even after hours in the crockpot).
• If you need to go nut-free, swap walnuts for sunflower seeds or skip them, and add a bit more oats.
• Coconut sugar gives a subtle, caramel-like sweetness—use whichever you prefer.
• For a gluten-free version, stick to certified GF oats and almond or oat flour.
• Seasonal swaps: In summer, toss in fresh berries or switch up the spices (try cardamom!).

Every ingredient here serves a purpose, whether it’s boosting flavor, texture, or just that nostalgic comfort. And hey, if you’re missing one or two—don’t sweat it, you can almost always make it work!

Equipment Needed

• Slow cooker (crockpot): 4-6 quart size works best. I use my trusty Hamilton Beach model—it’s survived years of apple baking!
• Sharp paring knife: For coring and prepping the apples. If you have an apple corer, even better, but a small spoon works in a pinch.
• Cutting board: For chopping nuts and prepping apples.
• Mixing bowl: Medium-sized for tossing together the filling ingredients.
• Measuring cups and spoons: Accuracy helps with the filling, especially for spices.
• Small spoon: For stuffing the filling into each apple cavity.

If you don’t have an apple corer, just use a sharp paring knife and gently hollow out the centers (a melon baller is surprisingly useful too). For budget-friendly crockpots, I’ve had good luck with secondhand finds—just check that the lid fits snugly and the heating element is working. Keep your slow cooker clean by lining with parchment or spraying with a bit of oil if you’re worried about sticking (I learned that one after a stubborn batch!).

Honestly, you don’t need anything fancy—just sturdy basics and a bit of patience. Clean your slow cooker well after each use; the sugary syrup can get sticky. For walnut chopping, I use a chef’s knife, but pre-chopped works too if you’re short on time.

Preparation Method

1. Prep the apples: Wash and dry 6 medium apples. Using a sharp paring knife (or apple corer), carefully core each apple, leaving about 1/2 inch (1.25 cm) at the bottom to hold the filling. If you cut through, don’t worry—a bit of filling will leak out and flavor the cooking liquid.
2. Make the filling: In a medium mixing bowl, combine 1/2 cup (60g) chopped walnuts, 1/4 cup (30g) rolled oats, 1/4 cup (50g) brown sugar or coconut sugar, 2 tablespoons (25g) oat flour or all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt. Add 2 tablespoons (28g) melted butter and 2 tablespoons (30ml) maple syrup or honey. Stir until you have a sticky, crumbly mixture.
3. Stuff the apples: Using a small spoon, pack the cinnamon walnut filling into the hollowed-out centers of each apple. Press gently so it fits snugly but don’t overfill (it expands a bit as it cooks).
4. Arrange in the crockpot: Place the stuffed apples upright in your slow cooker. If they wobble, cut a small slice off the bottom to help them stand up.
5. Add the cooking liquid: Pour 1/2 cup (120ml) apple cider or water around the apples—not over the tops. This keeps them moist and lets the filling caramelize a bit.
6. Cook: Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours. Apples should be tender but still hold their shape. If your crockpot runs hot, check after 2.5 hours on low.
7. Check for doneness: Apples are ready when a knife slides in easily but the skin isn’t falling apart. If they’re too soft, reduce cooking time next batch (I’ve had a few apple “explosions”—still tasty, just less pretty!).
8. Serve: Let apples cool for 10 minutes before serving. Spoon some of the syrupy liquid over each apple. Garnish with vanilla ice cream, Greek yogurt, extra walnuts, or a drizzle of maple syrup.

Preparation Notes:

• If apples are very large, increase filling amounts or slice off a small piece from the top to make a bigger cavity.
• Troubleshooting: If apples split, don’t stress! Just serve with a spoon—the flavor’s still perfect.
• Sensory cues: You’ll know they’re done when the kitchen smells like apple pie and the apples look glossy and plump.
• Efficiency tip: Prep the filling while apples are soaking in lemon water (to prevent browning).

Cooking Tips & Techniques

Years of trial and error (and a few apple mishaps) taught me some tricks for perfect Crockpot Baked Apples every time:

• Apple selection matters: Choose firm, tart apples like Granny Smith for structure; softer apples tend to collapse—though if you’re after applesauce vibes, go for it!
• Uniform apple size: Pick apples of similar size so they cook at the same rate. I learned that the hard way when one monster apple stayed crunchy while the rest were perfect.
• Don’t overstuff: Too much filling can force the apple apart during cooking. Fill just to the brim, pressing lightly.
• Layering for flavor: Pouring the cider or water around (not over) the apples keeps the tops crisp and the insides moist. I used to drown the apples—turned out soggy.
• Low and slow wins: Cooking on LOW preserves texture. HIGH works in a pinch, but watch closely—apples can overcook fast.
• Multitasking: While apples cook, prep toppings or whip up a quick whipped cream. The crockpot frees you up—no babysitting required.
• Consistency tip: Use the same apple type and filling ratio each time for predictable results. I keep a note in my kitchen journal just for this recipe!
• Lesson learned: Once, I forgot the pinch of salt—result was bland. Don’t skip it; it makes the flavors pop.

If you’re making a double batch, stagger apple placement so they don’t crowd. And don’t worry if the filling bubbles out—it makes the syrup even tastier! Little imperfections just mean homemade warmth.

Variations & Adaptations

One of the best things about Crockpot Baked Apples is how easy they are to customize. Here are a few favorite twists:

• Gluten-free: Use almond flour and certified gluten-free oats. I’ve made this for my gluten-intolerant aunt, and she raved about it.
• Dairy-free: Swap butter for coconut oil or vegan margarine. The flavor stays rich, and the apple texture is still perfect.
• Nut-free: Simply omit walnuts and add pumpkin seeds or extra oats for crunch. Great for school snacks or allergy-sensitive gatherings.
• Seasonal flavors: In spring, try a filling with fresh berries and lemon zest. For winter, add dried cranberries and a splash of orange juice instead of cider.
• Spice swap: Cardamom and ginger add a new dimension—great if you want something a little different.
• Baking method: If you don’t have a crockpot, bake apples in a covered casserole dish at 350°F (175°C) for about 45 minutes.

My personal favorite? Adding a handful of mini chocolate chips to the filling for a decadent twist—my kids think it’s a holiday treat. You can also ramp up the crunch with pecans or hazelnuts. The recipe’s forgiving, so play around until you find your signature version!

Serving & Storage Suggestions

Serve these Crockpot Baked Apples warm, straight from the slow cooker, spooned into bowls with a drizzle of syrup and a scoop of vanilla ice cream or Greek yogurt. Honestly, I’ve eaten them cold for breakfast—and they’re just as good!

• Presentation: Dress up each apple with a sprinkle of cinnamon, a dollop of whipped cream, or extra chopped walnuts. For dinner parties, serve with a side of caramel sauce or a crisp white wine.
• Complementary dishes: These apples pair beautifully with roast chicken, pork chops, or a big fall salad. Try them after a hearty stew or alongside homemade granola for brunch.
• Storage: Leftovers keep well in a covered container in the fridge for up to 4 days. The flavors actually deepen overnight!
• Freezing: Freeze cooked apples (without ice cream) in a sealed container for up to 2 months. Thaw in the fridge and reheat gently in the microwave or on low in the crockpot.
• Reheating: Microwave for 60-90 seconds, or warm in the oven at 300°F (150°C) until heated through.

Tip: If the syrup thickens too much in the fridge, add a splash of cider or water before reheating. These apples are just as good the next day, maybe even better!

Nutritional Information & Benefits

Each Crockpot Baked Apple (with cinnamon walnut filling) comes in at roughly 220 calories, with about 4g protein, 6g fiber, and 12g healthy fats (from walnuts). Apples are packed with vitamin C, potassium, and antioxidants—plus, the slow-cooking keeps most of the nutrients intact.

Walnuts offer brain-boosting omega-3s and a hearty dose of magnesium. Cinnamon helps regulate blood sugar and adds a warming flavor without extra calories. The recipe is naturally gluten-free if you swap the flour and oats, and can be made dairy-free as well. Watch for nut allergies if serving to a crowd—just use seeds instead.

Honestly, I love that this dessert feels indulgent but sneaks in extra nutrition. It’s filling, satisfying, and a sweet way to end the day without any guilt!

Conclusion

If you’re searching for a fall dessert that’s easy, comforting, and just plain delicious, these Crockpot Baked Apples with Cinnamon Walnut Filling should be on your shortlist. They’re simple enough for weeknights but special enough for holiday gatherings—and you can tweak them to fit any taste or diet.

I love this recipe because it’s nostalgic, fuss-free, and never fails to bring my family together (plus, the house smells amazing for hours). Customize the filling, swap ingredients, and make it your own—there’s no wrong way to enjoy these apples. Got a favorite twist? Share it in the comments—I’d love to hear how you make this recipe yours!

Bookmark this recipe, pin it for later, and don’t be shy about gifting a batch to your neighbors. Cozy, sweet, and oh-so-satisfying—here’s to happy cooking and even happier eating!

FAQs

Can I use pears instead of apples in this crockpot baked apples recipe?

Yes, you can swap pears for apples! Choose firm pears like Bosc or Anjou so they hold up during slow cooking.

What’s the best way to core apples without an apple corer?

Use a sharp paring knife or a melon baller. Carefully cut around the stem and scoop out the seeds, leaving about 1/2 inch at the bottom.

Can I make Crockpot Baked Apples ahead of time?

Absolutely! Cook the apples, cool, and store in the fridge. Reheat gently before serving—they taste even better after the flavors meld overnight.

What type of apples work best for this recipe?

Granny Smith, Honeycrisp, and Fuji are great choices. Look for apples that are firm and a bit tart for the best texture and flavor.

How do I make this recipe nut-free?

Just skip the walnuts and add extra oats or pumpkin seeds for crunch. It’s still delicious and perfect for allergy-sensitive households!

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