These Slow Cooker Cracker Barrel Fried Apples are one of my favorite cozy side dishes. They taste just like the iconic apples from the restaurant—tender, buttery, and packed with cinnamon sugar flavor—but they’re even easier to make at home. I just toss everything in the slow cooker, and a couple of hours later, I have a sweet and comforting dish perfect for fall or any time I want a little warmth on the plate.

Why You’ll Love This Recipe

I love this recipe for so many reasons. First, it’s hands-off thanks to the slow cooker. I can prep the apples in minutes and let them cook while I focus on other dishes or just relax. The flavors are nostalgic and soothing, and the texture is perfect—soft but not mushy. It’s ideal as a side dish, a dessert topping, or even a breakfast addition.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6–8 firm apples (Granny Smith or Golden Delicious), peeled, cored, and sliced
2 tablespoons cornstarch
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 cup melted butter
1 tablespoon lemon juice
1 teaspoon vanilla extract

Directions

I start by peeling, coring, and slicing the apples into even wedges so they cook uniformly.
I place the apple slices in the slow cooker, sprinkle the cornstarch over them, and stir gently to coat.
Then I add the brown sugar, granulated sugar, and cinnamon, and give everything another gentle stir.
I pour in the melted butter, lemon juice, and vanilla extract, mixing carefully to coat all the apples.
I cover the slow cooker and cook the apples on high for 2 hours, stirring once about halfway through.
When the apples are fork-tender and glazed in that delicious sauce, I serve them warm—either as a side dish or a sweet finish.

Servings and timing

This recipe makes 6 servings.

Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes

Variations

Add a Spice Blend: Sometimes I mix in nutmeg or allspice for a deeper fall spice profile.
Maple Infusion: A splash of maple syrup gives the glaze a richer sweetness.
Bourbon Kick: A tablespoon of bourbon added before cooking gives it a warm, boozy twist.
Nutty Crunch: I like sprinkling chopped pecans or walnuts on top for texture.
Cranberry Apple: Stir in a handful of dried cranberries halfway through cooking for a tart contrast.

storage/reheating

I store leftover fried apples in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a saucepan over low heat or in the microwave in 30-second intervals until heated through. I sometimes add a splash of water or apple juice to loosen the sauce if it thickens too much after chilling. These apples also freeze well for up to 2 months—just thaw and reheat when ready.

FAQs

Can I use other types of apples?

Yes, I can. I prefer Granny Smith or Golden Delicious for their firmness, but Honeycrisp, Fuji, or Braeburn also work well.

Do I have to peel the apples?

I usually peel them for that soft, classic texture, but if I’m short on time, I leave the skins on—they’ll still taste great, just with a little extra bite.

Can I double the recipe?

Absolutely. I just make sure my slow cooker has enough room, and I might need to add an extra 30 minutes of cook time.

How do I serve these apples?

I serve them as a side with spooned over pancakes or waffles, or even with a scoop of ice cream for dessert.

Will the apples get mushy?

Not if I use firm apples and stir gently. I always make sure to choose varieties that hold their shape when cooked.

Conclusion

These Slow Cooker Cracker Barrel Fried Apples are one of those simple recipes that delivers so much comfort and flavor. With minimal effort, I get a sweet, cinnamon-rich side dish that works for dinner, dessert, or even breakfast. It’s one of those slow cooker gems I love to keep in rotation year-round.