24 Delicious Crockpot Apple Recipes for Fall

Unleash the cozy flavors of autumn with our collection of 24 Delicious Crockpot Apple Recipes for Fall! Whether you’re craving a warm, spiced dessert or a savory dish with a sweet twist, these slow-cooked creations are sure to delight. Perfect for busy home cooks, each recipe promises minimal fuss and maximum flavor. Dive in and discover your new seasonal favorite today!

Slow Cooker Apple Butter

Very few things compare to the cozy aroma of apples and spices filling your home, and this slow cooker apple butter is here to do just that. It’s the perfect way to use up those extra apples, turning them into something irresistibly sweet and spreadable.

Ingredients

• 6 lbs of apples, peeled, cored, and sliced (I like a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet)
• 1 cup granulated sugar (feel free to adjust based on your apple’s sweetness)
• 1 cup light brown sugar, packed (this adds a lovely depth of flavor)
• 1 tbsp ground cinnamon (because can you ever have enough?)
• 1/2 tsp ground cloves (just a pinch goes a long way)
• 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp salt (to balance all that sweetness)

Instructions

1. Place all the sliced apples into your slow cooker. No need to be too precise here—just pile them in.
2. Sprinkle the granulated sugar, brown sugar, cinnamon, cloves, nutmeg, and salt over the apples. Give everything a good stir to coat the apples evenly. Tip: If you’re short on time in the morning, you can do this step the night before and let the flavors start to mingle.
3. Cover and cook on LOW for 10 hours. Yes, it’s a long time, but trust me, it’s worth the wait. The apples will become incredibly tender and the mixture will darken to a rich, caramel color.
4. After 10 hours, remove the lid and give the mixture a stir. If you prefer a smoother apple butter, use an immersion blender to puree it right in the slow cooker. For a chunkier texture, a potato masher works great. Tip: If the mixture seems too thin, leave the lid off and cook on HIGH for an additional hour to thicken.
5. Once you’ve reached your desired consistency, let the apple butter cool before transferring it to jars. It will thicken a bit more as it cools.

Enjoy this apple butter slathered on toast, swirled into oatmeal, or even as a sweet glaze for meats. Its velvety texture and deep, spiced flavor make it a versatile addition to your pantry.

Crockpot Apple Cinnamon Oatmeal

Waking up to the smell of cinnamon and apples is one of life’s simple pleasures, and this Crockpot Apple Cinnamon Oatmeal makes it easy. You’ll love how it turns your morning routine into something special with minimal effort.

Ingredients

• 2 cups old-fashioned oats (they hold up better in the slow cooker)
• 4 cups water (for a creamier texture, swap half with milk)
• 2 apples, peeled and diced (I like Honeycrisp for their sweetness and crunch)
• 1/4 cup brown sugar (pack it tight for that rich molasses flavor)
• 1 tsp cinnamon (don’t skimp—this is the star of the show)
• 1/2 tsp vanilla extract (the real deal, not imitation)
• A pinch of salt (it makes all the flavors pop)

Instructions

1. Spray your crockpot with non-stick spray to make cleanup a breeze.
2. Add the oats, water, diced apples, brown sugar, cinnamon, vanilla extract, and salt to the crockpot. Stir to combine everything evenly.
3. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. The longer it cooks, the creamier it gets.
4. Give it a good stir before serving to distribute the flavors and soften any oats that may have settled.
5. Tip: If you’re around while it’s cooking, give it a stir every now and then to prevent sticking.
6. Tip: For an extra touch of sweetness, drizzle with maple syrup right before serving.
7. Tip: Leftovers? They reheat beautifully with a splash of milk to loosen it up.

So creamy, so comforting, this oatmeal is like a hug in a bowl. Try topping it with a dollop of Greek yogurt or a handful of toasted walnuts for extra texture and flavor.

Apple Pie Moonshine in a Crockpot

So, you’re looking for a cozy, boozy treat that screams autumn but is easy enough to whip up any time? Apple pie moonshine in a crockpot is your answer.

Ingredients

• 1 gallon of apple cider (the fresher, the better—trust me, it makes a difference)
• 1 cup of granulated sugar (I like to use organic for a cleaner taste)
• 1 cup of brown sugar (packed, because why not go all in?)
• 4 cinnamon sticks (these are non-negotiable for that signature spice)
• 1 tsp of nutmeg (freshly grated if you’re feeling fancy)
• 1 tsp of allspice (it’s the secret weapon in your spice arsenal)
• 2 cups of moonshine (go for a quality brand; your taste buds will thank you)
• 1 tbsp of vanilla extract (pure, not imitation—this is a boozy dessert, after all)

Instructions

1. Pour the apple cider into your crockpot. Turn it on to the low setting to start warming it up gently.
2. Add both sugars to the cider. Stir until they’re completely dissolved—no one wants a grainy moonshine.
3. Toss in the cinnamon sticks, nutmeg, and allspice. Give it a good stir to make sure the spices are evenly distributed.
4. Cover and let it simmer on low for 3 hours. This slow cooking melds all the flavors together beautifully.
5. After 3 hours, turn off the crockpot. Stir in the moonshine and vanilla extract. The alcohol doesn’t need to cook; you want to keep that kick.
6. Let the mixture cool to room temperature before bottling. This step is crucial for safety and flavor.

Kick back and enjoy the fruits of your labor. This moonshine is smooth with a spicy warmth that lingers, perfect for sipping by the fire or gifting in mason jars tied with a ribbon.

Easy Crockpot Applesauce

Fall is just around the corner, and what better way to welcome it than with a homemade batch of Easy Crockpot Applesauce? You’ll love how simple it is to throw together, and the smell? Absolutely divine.

Ingredients

• 6 large apples (I like a mix of Honeycrisp and Granny Smith for the perfect balance of sweet and tart)
• 1/2 cup water (just enough to keep things moving without making the applesauce too watery)
• 1/4 cup brown sugar (packed, because let’s be honest, it’s all about that rich flavor)
• 1 tsp cinnamon (ground, and yes, you can add a pinch more if you’re a cinnamon fiend like me)
• 1 tbsp lemon juice (freshly squeezed, to brighten up the whole dish)

Instructions

1. Peel, core, and chop the apples into 1-inch pieces. No need to be perfect here—rustic is good!
2. Toss the apple pieces into your crockpot. Add the water, brown sugar, cinnamon, and lemon juice. Give it all a good stir to combine.
3. Cover and cook on LOW for 6 hours. Tip: Resist the urge to peek too often; keeping the lid on helps the apples break down perfectly.
4. After 6 hours, check the apples. They should be super tender. Use a potato masher to reach your desired consistency—smooth or chunky, it’s up to you. Tip: For extra smooth applesauce, a quick blend with an immersion blender does the trick.
5. Let the applesauce cool a bit before serving. Tip: It thickens as it cools, so don’t worry if it seems a little thin at first.

Light, flavorful, and just the right amount of sweet, this applesauce is a dream. Serve it warm over vanilla ice cream for a simple dessert, or enjoy it cold straight from the fridge—it’s delicious any way you like it.

Crockpot Apple Crisp

You know those days when you crave something sweet but don’t want to spend hours in the kitchen? This Crockpot Apple Crisp is your answer. It’s cozy, delicious, and practically makes itself.

Ingredients

• 6 cups of sliced apples (I like a mix of Granny Smith and Honeycrisp for balance)
• 1 cup of old-fashioned oats (the heartier, the better)
• 1/2 cup of all-purpose flour (I’ve tried gluten-free, and it works great too)
• 1/2 cup of packed brown sugar (dark brown gives a deeper flavor)
• 1/2 cup of granulated sugar (because why not?)
• 1 tsp of ground cinnamon (the secret weapon)
• 1/4 tsp of ground nutmeg (just a pinch makes all the difference)
• 1/2 cup of cold butter, cubed (salted butter is my go-to for that extra flavor)

Instructions

1. Grab your crockpot and lightly grease it with butter or cooking spray to prevent sticking.
2. Toss the sliced apples with 1/4 cup of granulated sugar and 1/2 tsp of cinnamon in a bowl until they’re evenly coated. Tip: Let them sit for 10 minutes to release some juices.
3. In another bowl, mix the oats, flour, remaining sugars, cinnamon, and nutmeg. Tip: Use your fingers to blend in the cold butter until the mixture resembles coarse crumbs for the perfect topping texture.
4. Spread the apple mixture evenly at the bottom of the crockpot, then sprinkle the oat mixture on top. Tip: Don’t press down the topping; let it stay fluffy for that crisp finish.
5. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until the apples are tender and the topping is golden. Tip: A toothpick inserted into the apples should slide in easily when done.

Perfectly tender apples with a crunchy, buttery topping—this crisp is a dream. Serve it warm with a scoop of vanilla ice cream for that classic combo, or try it with a dollop of whipped cream for a lighter touch.

Caramel Apple Dump Cake in the Crockpot

Kick off your fall baking with this effortless caramel apple dump cake that’s as easy as tossing ingredients into your crockpot. You’ll love how the caramel melds with the spiced apples under a golden cake topping—perfect for those cozy evenings.

Ingredients

• 1 box (15.25 oz) yellow cake mix – I swear by Betty Crocker for that classic flavor.
• 2 cans (21 oz each) apple pie filling – go for the chunky kind for more texture.
• 1 cup caramel sauce – homemade or store-bought, your call.
• 1/2 cup (1 stick) unsalted butter, melted – because everything’s better with butter.
• 1 tsp ground cinnamon – a little extra never hurt anyone.
• 1/2 tsp nutmeg – for that warm, spicy kick.

Instructions

1. Spray your crockpot with non-stick cooking spray to make cleanup a breeze.
2. Dump the apple pie filling into the crockpot and spread it evenly. Tip: A silicone spatula works great for this.
3. Sprinkle the cinnamon and nutmeg over the apples. Stir gently to coat.
4. Pour the caramel sauce over the spiced apples, letting it drizzle into all the nooks.
5. Evenly sprinkle the dry cake mix over the top. No stirring needed here—trust the process.
6. Drizzle the melted butter over the cake mix, covering as much as possible. Tip: Use a fork to spread any dry spots.
7. Cover and cook on HIGH for 2 hours or LOW for 4 hours. The cake is done when the top is golden and the edges are bubbly.
8. Let it sit for 10 minutes before serving. Tip: This rest time lets the caramel thicken up perfectly.

You’ll adore the gooey caramel pockets and tender spiced apples beneath the fluffy cake. Try serving it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Healthy Crockpot Apple Steel Cut Oats

Feeling like you need a cozy, nutritious breakfast that practically makes itself? This crockpot apple steel cut oats recipe is your answer—set it before bed, wake up to a warm, comforting meal.

Ingredients

• 1 cup steel cut oats (they hold up better overnight than rolled oats)
• 3 cups water (for a creamier texture, swap half with almond milk)
• 1 large apple, diced (I love Honeycrisp for sweetness and crunch)
• 1 tbsp maple syrup (the real deal, please—it makes all the difference)
• 1 tsp cinnamon (because what’s apple without cinnamon?)
• A pinch of salt (to balance the sweetness)

Instructions

1. Grease your crockpot lightly with a bit of butter or cooking spray to prevent sticking.
2. Add the steel cut oats, water, diced apple, maple syrup, cinnamon, and salt to the crockpot. Stir to combine.
3. Cover and cook on LOW for 7-8 hours (overnight works perfectly). Tip: If your crockpot runs hot, check at 6 hours to avoid overcooking.
4. In the morning, give the oats a good stir. They’ll thicken as they cool slightly. Tip: For extra creaminess, stir in a splash of milk or almond milk before serving.
5. Serve warm. Tip: Top with extra diced apple, a drizzle of maple syrup, or a sprinkle of nuts for crunch.

Perfectly creamy with just the right chew from the steel cut oats, this dish is like autumn in a bowl. Try it with a dollop of Greek yogurt for a protein boost.

Crockpot Apple Cider

Alright, let’s dive into making some cozy Crockpot Apple Cider that’ll make your place smell like autumn heaven. You’re gonna love how simple this is, and the result? Absolutely comforting.

Ingredients

• 8 cups apple cider (go for the fresh, unfiltered kind—it makes all the difference)
• 2 cinnamon sticks (because ground cinnamon just doesn’t give the same vibe)
• 1 orange, sliced (leave the peel on for that extra zing)
• 1 tbsp whole cloves (trust me, whole cloves are easier to strain out later)
• 1/4 cup brown sugar (adjust if you like it less sweet, but this is my sweet spot)

Instructions

1. Pour the apple cider into your crockpot. This is your base, so make sure it’s the good stuff.
2. Add the cinnamon sticks, orange slices, and whole cloves to the cider. The cloves will float, but they’ll infuse beautifully.
3. Sprinkle the brown sugar over the top. It’ll dissolve as it heats, so no need to stir right away.
4. Cover and set your crockpot to low for 4 hours. This slow heat lets all the flavors marry perfectly.
5. After 4 hours, give it a gentle stir. Taste and adjust sweetness if needed, but it’s usually just right.
6. Strain the cider to remove the cloves, cinnamon sticks, and orange slices before serving. A fine mesh strainer works best here.

Mmm, the cider is warm, spiced, and just sweet enough. Serve it in mugs with a fresh cinnamon stick stirrer or a slice of orange for that extra cozy touch. Perfect for chilly evenings or when you need a little comfort in a cup.

Spiced Crockpot Apple Cider

Ready to cozy up with a drink that smells like autumn in a cup? This spiced crockpot apple cider is your go-to for chilly evenings or holiday gatherings.

Ingredients

• 8 cups apple cider (the fresher, the better—I always grab mine from the local farmers’ market)
• 2 cinnamon sticks (because ground cinnamon just doesn’t give the same vibe)
• 1 tbsp whole cloves (trust me, whole cloves are easier to strain out later)
• 1 orange, sliced (leave the peel on for extra zing)
• 1/4 cup brown sugar (adjust if you like it less sweet)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Pour the apple cider into your crockpot. This is your base, so make sure it’s good quality.
2. Add the cinnamon sticks, whole cloves, orange slices, brown sugar, and vanilla extract to the crockpot. Stir gently to mix everything together.
3. Set your crockpot to LOW and let it cook for 3 hours. This slow process melds all the flavors beautifully.
4. After 3 hours, give it a taste. If you want it sweeter, now’s the time to add a bit more brown sugar.
5. Strain the cider to remove the cloves, cinnamon sticks, and orange slices. A fine mesh strainer works best here.
6. Serve hot. Ladle into mugs and enjoy the warmth. For an adult version, a splash of bourbon does wonders.

So there you have it—a cider that’s rich, fragrant, and just the right amount of sweet. Perfect for sipping by the fire or serving at your next get-together.

Crockpot Apple Dump Cake

Oh, you’re going to love how easy this Crockpot Apple Dump Cake is. Just a few ingredients and your slow cooker do all the work for a deliciously cozy dessert.

Ingredients

• 1 box (15.25 oz) yellow cake mix – I swear by Betty Crocker for that perfect sweetness.
• 2 cans (21 oz each) apple pie filling – go for the chunky kind for extra texture.
• 1/2 cup (1 stick) unsalted butter, melted – because everything’s better with butter, right?
• 1 tsp ground cinnamon – a little extra never hurt anybody.
• 1/4 cup chopped pecans – optional, but they add a nice crunch.

Instructions

1. Spray your crockpot with non-stick cooking spray. Trust me, cleanup is a breeze this way.
2. Dump both cans of apple pie filling into the crockpot and spread evenly.
3. Sprinkle the cinnamon over the apples. This is where you can adjust to your love for cinnamon.
4. Evenly pour the dry cake mix over the apples. No stirring needed here, just let it sit like a blanket.
5. Drizzle the melted butter over the cake mix. Try to cover as much as possible for that golden top.
6. If using, sprinkle the chopped pecans on top for that extra crunch.
7. Cover and cook on HIGH for 2 hours. The smell will drive you crazy, but resist peeking!
8. After 2 hours, check the cake. The top should be golden and the edges bubbly. If not, give it another 15 minutes.
9. Turn off the crockpot and let it sit for 10 minutes before serving. This helps it set perfectly.

Now, the cake comes out with a gooey apple bottom and a crispy, buttery top. Serve it warm with a scoop of vanilla ice cream for that classic combo, or get fancy with a drizzle of caramel sauce. Either way, it’s a crowd-pleaser.

Vegan Crockpot Apple Butter

Believe it or not, this vegan crockpot apple butter is so easy to make, you’ll wonder why you haven’t tried it sooner. Perfect for those lazy Sundays when you want your home to smell like a cozy autumn day, no matter the season.

Ingredients

• 6 lbs of apples (I like a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet)
• 1 cup of pure maple syrup (the real deal, none of that pancake syrup stuff)
• 2 tsp of ground cinnamon (because cinnamon makes everything better)
• 1/2 tsp of ground cloves (just a pinch, it’s strong!)
• 1/4 tsp of salt (to bring out all those lovely flavors)

Instructions

1. Wash, core, and roughly chop the apples. No need to peel them—the skins add a nice texture and color.
2. Toss the apples into your crockpot. Add the maple syrup, cinnamon, cloves, and salt. Give it a good stir to coat everything evenly.
3. Set your crockpot to low and let it cook for 10 hours. Yes, 10. It’s a long wait, but trust me, it’s worth it. Tip: Stir it occasionally if you’re around, but no stress if you’re not.
4. After 10 hours, the apples should be super soft and the mixture dark. Use an immersion blender to puree everything right in the crockpot until smooth. Tip: If you don’t have an immersion blender, a regular blender works too—just let the mixture cool a bit first.
5. Leave the crockpot uncovered and cook on high for another 2 hours. This step thickens the butter. Tip: Stir every 30 minutes to prevent sticking.

Rich and velvety, this apple butter is a dream on toast, swirled into oatmeal, or even as a sweetener in your morning coffee. The deep, caramelized apple flavor with a hint of spice is downright addictive.

Crockpot Apple Pie Dip

Kick off your cozy gathering with this irresistible Crockpot Apple Pie Dip. It’s like autumn in a bowl, perfect for dipping, scooping, or just eating straight with a spoon.

Ingredients

• 4 large apples, peeled and diced (I love Honeycrisp for their sweetness and crunch)
• 1/2 cup brown sugar (pack it tight for that rich molasses flavor)
• 1/4 cup unsalted butter (because everything’s better with butter, right?)
• 1 tbsp lemon juice (freshly squeezed, to keep those apples from browning)
• 1 tsp ground cinnamon (the spice that makes it all feel like home)
• 1/4 tsp ground nutmeg (just a pinch for that warm, nutty depth)
• 1/4 tsp salt (to balance all that sweetness)
• 1 tsp vanilla extract (pure, for the best aroma)

Instructions

1. Place all the ingredients into your crockpot. Yes, it’s that easy to start.
2. Stir everything together until the apples are evenly coated. This ensures every bite is perfectly sweet and spiced.
3. Cover and cook on LOW for 2 hours. Tip: Resist the urge to peek; keeping the lid on traps the heat and moisture.
4. After 2 hours, give it a gentle stir. The apples should be tender but not mushy. Tip: If it looks too liquidy, cook uncovered for an additional 15 minutes.
5. Switch to WARM setting until ready to serve. Tip: This keeps it at the perfect temperature without overcooking.

This dip is a dream with its gooey texture and warm, spiced apple flavor. Try serving it with cinnamon sugar pita chips for an extra crunch or dollop it over vanilla ice cream for a decadent dessert.

Slow Cooker Apple Cinnamon Rolls

Let me tell you about these slow cooker apple cinnamon rolls—they’re like a hug in a bowl, perfect for those cozy mornings when you want something sweet without the fuss.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/4 cup granulated sugar (because life’s too short for not enough sweetness)
• 1 packet instant yeast (this little guy works wonders)
• 1/2 cup warm milk (about 110°F, just like a baby’s bath)
• 1/4 cup melted butter (unsalted, so you can control the saltiness)
• 1 large egg (room temp, it mixes better)
• 2 apples, peeled and diced (I go for Honeycrisp for that perfect crunch)
• 1/4 cup brown sugar (for that deep, caramel-like flavor)
• 1 tbsp cinnamon (can’t have apple cinnamon rolls without it!)
• 1/2 tsp vanilla extract (the secret weapon)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and yeast.
2. Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until it’s smooth and elastic.
4. Place the dough back in the bowl, cover with a towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
5. While the dough rises, toss the diced apples with brown sugar, cinnamon, and vanilla extract in a bowl.
6. Roll out the dough on a floured surface into a 12×9 inch rectangle.
7. Spread the apple mixture evenly over the dough, then roll it up tightly from the long side.
8. Cut the roll into 8 equal pieces and place them in a greased slow cooker.
9. Cover and cook on low for 2 hours, or until the rolls are golden and cooked through.
10. Let them cool for a few minutes before serving—trust me, they’re worth the wait.

Kicking back with one of these rolls, you’ll love the soft, pillowy texture against the crisp apples. Try drizzling them with a little caramel sauce for an extra indulgent treat.

Crockpot Apple Bread Pudding

Ready to dive into a cozy, comforting dessert that practically makes itself? This Crockpot Apple Bread Pudding is your ticket to a hassle-free treat that fills your home with the warmest, cinnamony aromas.

Ingredients

• 6 cups of day-old bread, cubed (I love using a mix of brioche and whole wheat for texture)
• 2 large apples, peeled and diced (Honeycrisp are my go-to for their sweet-tart balance)
• 3 eggs, room temp (they blend smoother into the custard)
• 2 cups whole milk (for that rich, creamy base)
• 1/2 cup brown sugar, packed (dark brown adds a deeper molasses note)
• 1 tbsp vanilla extract (the real deal makes all the difference)
• 1 tsp ground cinnamon (plus extra for sprinkling on top)
• 1/4 tsp nutmeg (a little goes a long way)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Grease your crockpot with a bit of butter or cooking spray to prevent sticking.
2. Toss the bread cubes and diced apples together in the crockpot.
3. In a large bowl, whisk the eggs until smooth, then whisk in the milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.
4. Pour the custard mixture over the bread and apples, pressing down gently to ensure everything gets soaked.
5. Cover and cook on LOW for 3-4 hours, until the pudding is set but still a bit jiggly in the center. Tip: Avoid lifting the lid too often to keep the heat steady.
6. Let it sit for 15 minutes before serving to allow the custard to fully set. Tip: A sprinkle of cinnamon on top adds a nice touch before serving.
7. Serve warm, maybe with a scoop of vanilla ice cream or a drizzle of caramel sauce. Tip: Leftovers? They reheat surprisingly well in the microwave for a quick treat.

Zesty with apple bits and softly spiced, this pudding strikes the perfect balance between tender and hearty. Try it for breakfast with a dollop of yogurt or as a decadent dessert under a cloud of whipped cream.

Apple Cobbler in the Crockpot

Craving something sweet but don’t want to spend all day in the kitchen? This apple cobbler in the crockpot is your answer—easy, delicious, and practically makes itself while you go about your day.

Ingredients

• 6 cups of peeled, sliced apples (I like a mix of Granny Smith and Honeycrisp for that perfect sweet-tart balance)
• 1 cup of granulated sugar (because let’s be honest, it’s dessert)
• 1 tbsp of lemon juice (to keep those apples from browning and add a little zing)
• 1 tsp of ground cinnamon (the more, the merrier in my book)
• 1/2 tsp of nutmeg (just a whisper for depth)
• 1 cup of all-purpose flour (spooned and leveled, please)
• 1 cup of packed brown sugar (for that molasses-y goodness)
• 1/2 cup of unsalted butter, melted (I always go for the good stuff)
• 1/2 cup of rolled oats (for a bit of texture)

Instructions

1. In your crockpot, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated.
2. In a separate bowl, mix the flour, brown sugar, melted butter, and oats until crumbly. Tip: If the mixture feels too dry, a splash of melted butter can bring it together.
3. Sprinkle the flour mixture over the apples in the crockpot. No stirring needed—just let it sit on top.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
5. Once done, the topping should be golden and the apples tender when pierced with a fork. Tip: Let it sit for 10 minutes before serving to thicken up.

Now, the moment of truth—dig in! The topping is crisp, the apples are jammy, and the whole thing is just begging for a scoop of vanilla ice cream on top. Not that you need an excuse, but this cobbler also makes a killer breakfast with a dollop of yogurt.

Crockpot Apple and Pork Chops

Perfect for those busy days when you want something hearty without the hassle, this Crockpot Apple and Pork Chops recipe is a game-changer. You’ll love how the apples sweeten up the pork, making every bite a delightful mix of flavors.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for juiciness)
• 2 large apples, sliced (I go for Honeycrisp for their perfect balance of sweet and tart)
• 1 cup apple cider (not juice—cider adds a richer flavor)
• 2 tbsp brown sugar (pack it tight for that caramel goodness)
• 1 tbsp Dijon mustard (trust me, it’s the secret ingredient)
• 1 tsp dried thyme (fresh is great, but dried works perfectly here)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Season the pork chops generously with salt and pepper on both sides.
2. Place the pork chops at the bottom of your crockpot. Layer the sliced apples on top.
3. In a small bowl, whisk together the apple cider, brown sugar, Dijon mustard, and dried thyme. Pour this mixture over the apples and pork chops.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The pork should be tender and easily pull apart with a fork.
5. Tip: Don’t peek! Keeping the lid on ensures the pork stays moist and cooks evenly.
6. Tip: If you’re around, spoon some of the juices over the pork chops halfway through cooking for extra flavor.
7. Tip: Serve with a side of mashed potatoes or rice to soak up all that delicious sauce.

When you take that first bite, you’ll notice how the pork just melts in your mouth, with the apples adding a sweet contrast. Try serving it over a bed of wild rice for an extra hearty meal that’ll have everyone asking for seconds.

Slow Cooker Apple Stuffed Acorn Squash

Craving something cozy yet a bit fancy for dinner? This slow cooker apple stuffed acorn squash is your answer. It’s hearty, sweet, and effortlessly delicious—perfect for those busy days when you want a meal that practically cooks itself.

Ingredients

• 2 medium acorn squashes, halved and seeded (look for ones that sit flat when cut)
• 1 cup diced apples (I love Honeycrisp for their sweetness and crunch)
• 1/4 cup brown sugar, packed (dark brown gives a deeper flavor)
• 2 tbsp melted butter (unsalted is my preference, so I can control the saltiness)
• 1 tsp cinnamon (because what’s fall without it?)
• 1/4 tsp nutmeg (freshly grated if you can—it makes a difference)
• 1/4 cup chopped pecans (toasted for extra crunch)
• 1/2 cup water (just enough to keep things moist in the slow cooker)

Instructions

1. Prep your squashes by cutting them in half and scooping out the seeds. A spoon works great for this.
2. In a bowl, mix the diced apples, brown sugar, melted butter, cinnamon, and nutmeg. This is your stuffing—taste it and adjust the sweetness if needed.
3. Fill each squash half with the apple mixture, packing it in gently. Sprinkle the chopped pecans on top for that extra crunch.
4. Pour the water into the bottom of your slow cooker to prevent sticking. Place the stuffed squash halves inside, cover, and cook on LOW for 4 hours. Tip: If you’re in a hurry, HIGH for 2 hours works, but LOW gives the best texture.
5. Check for doneness by piercing the squash with a fork; it should go in easily. Tip: If the pecans aren’t as toasted as you’d like, pop the squash under the broiler for a minute—watch closely!
6. Serve hot, maybe with a drizzle of maple syrup or a dollop of Greek yogurt. Tip: Leftovers? They reheat surprisingly well in the microwave.

Absolutely divine, the squash turns tender and sweet, while the apple stuffing stays just a bit crisp. Try serving it alongside a simple green salad for a meal that feels special without the fuss.

Crockpot Apple and Sweet Potato Mash

Alright, let’s dive into this cozy, comforting dish that’s perfect for those chilly evenings or when you’re craving something sweet and savory. You’re going to love how the apples and sweet potatoes come together in this mash, creating a dish that’s both hearty and a little bit sweet.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 4 cups) – I like to leave a few chunks for texture.
• 2 medium apples, peeled, cored, and diced (Granny Smith adds a nice tartness, but use what you love).
• 1/4 cup pure maple syrup – the real deal here, folks, it makes all the difference.
• 2 tbsp unsalted butter – because everything’s better with butter.
• 1/2 tsp cinnamon – a little warmth goes a long way.
• 1/4 tsp nutmeg – just a pinch for that extra cozy flavor.
• 1/2 cup water – to help everything steam to perfection.

Instructions

1. Place the peeled and cubed sweet potatoes and diced apples into your crockpot.
2. Drizzle the maple syrup over the top, then dot with butter.
3. Sprinkle the cinnamon and nutmeg evenly over the mixture.
4. Pour the water around the edges to avoid washing away the spices.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are fork-tender. Tip: Resist the urge to stir too often; let the crockpot do its magic.
6. Once cooked, use a potato masher to blend to your desired consistency. Tip: For a smoother mash, a hand mixer works wonders.
7. Let it sit uncovered for 5 minutes to thicken up. Tip: This is the perfect time to taste and adjust the sweetness or spices if needed.

Oh, the final mash is gloriously creamy with little bursts of apple sweetness, and the spices just whisper ‘autumn.’ Serve it as a side, or get creative by topping with toasted pecans for crunch or a dollop of Greek yogurt for tang.

Apple Cinnamon Quinoa in the Crockpot

Zesty mornings call for something special, and this Apple Cinnamon Quinoa in the Crockpot is just the ticket. You’ll love how it fills your kitchen with cozy aromas while you go about your morning.

Ingredients

• 1 cup quinoa (rinsed well—trust me, it makes a difference)
• 2 cups almond milk (or any milk you love, but almond gives a nice nuttiness)
• 2 apples, diced (I go for Honeycrisp for their perfect balance of sweet and tart)
• 1 tbsp cinnamon (because more is always better)
• 2 tbsp maple syrup (the real deal, please—it’s worth it)
• 1 tsp vanilla extract (pure, not imitation, for that deep flavor)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Spray your crockpot with a bit of cooking spray to prevent sticking.
2. Add the rinsed quinoa, almond milk, diced apples, cinnamon, maple syrup, vanilla extract, and salt to the crockpot.
3. Give everything a good stir to combine. Tip: Make sure the quinoa is submerged in the liquid for even cooking.
4. Cover and cook on low for 4 hours. Tip: Resist the urge to peek—keeping the lid on ensures the quinoa cooks perfectly.
5. After 4 hours, give the quinoa a stir. It should be fluffy and the apples tender. Tip: If it’s too thick, stir in a splash more almond milk to reach your desired consistency.

So creamy, so comforting, this quinoa is like a hug in a bowl. Serve it warm with a drizzle of maple syrup and a sprinkle of cinnamon on top for extra coziness.

Crockpot Apple and Cranberry Sauce

Craving something sweet and tangy that practically makes itself? This Crockpot Apple and Cranberry Sauce is your ticket to a fuss-free, flavorful side dish that’ll steal the show at any dinner table.

Ingredients

• 4 large apples, peeled and diced (I love Honeycrisp for their sweetness and firm texture)
• 1 cup fresh cranberries (frozen works in a pinch, but fresh gives the best pop)
• 1/2 cup brown sugar (packed, because we’re not skimping on flavor)
• 1/4 cup orange juice (freshly squeezed adds a bright note)
• 1 tsp cinnamon (because what’s fall without it?)
• 1/4 tsp nutmeg (a little goes a long way here)

Instructions

1. Toss the diced apples and cranberries into your crockpot. No need to stir yet—just let them mingle at the bottom.
2. Sprinkle the brown sugar, cinnamon, and nutmeg over the fruit. The sugar will melt into the juices, creating a caramel-like sauce.
3. Pour the orange juice evenly over the top. This adds moisture and a citrusy zing that balances the sweetness.
4. Cover and cook on LOW for 4 hours. Tip: Resist the urge to peek! Keeping the lid on ensures even cooking.
5. After 4 hours, give the sauce a gentle stir. The apples should be tender but not mushy, and the cranberries will have burst open.
6. If you prefer a thicker sauce, remove the lid and cook on HIGH for an additional 30 minutes. Tip: This step is perfect for tailoring the texture to your liking.
7. Let the sauce cool for about 10 minutes before serving. It’ll thicken slightly as it sits. Tip: Serving it warm brings out the spices beautifully.

Delightfully chunky with a perfect balance of sweet and tart, this sauce is a dream alongside roasted meats or swirled into morning yogurt. And hey, if you find yourself eating it straight from the spoon, we won’t judge.

Slow Cooker Apple Chicken

Oh, you’re going to love this one—it’s like autumn decided to hug your taste buds. Slow Cooker Apple Chicken is the cozy, no-fuss meal you didn’t know you needed, blending sweet and savory in the most delicious way.

Ingredients

• 2 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts in the slow cooker)
• 2 cups apple cider (the real deal, not the spiced kind—it makes all the difference)
• 2 large apples, sliced (I’m a fan of Honeycrisp for their perfect balance of sweet and tart)
• 1 large onion, thinly sliced (yellow onions work great here for their sweetness)
• 3 cloves garlic, minced (because what’s a recipe without garlic?)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp dried thyme (fresh is great, but dried thyme holds up better in slow cooking)
• Salt and pepper to taste (I like a generous pinch of sea salt and freshly ground black pepper)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. This step isn’t strictly necessary, but it adds so much flavor.
2. Transfer the seared chicken to your slow cooker. Layer the sliced apples and onions on top.
3. In a small bowl, whisk together the apple cider, minced garlic, thyme, salt, and pepper. Pour this mixture over the chicken and apples.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender enough to shred with a fork.
5. Once done, use two forks to shred the chicken directly in the slow cooker, mixing it with the apples and onions.

You’ll love how the chicken absorbs the sweet apple cider, while the apples soften into a near-compote texture. Serve it over a bed of wild rice or alongside some roasted Brussels sprouts for a meal that feels like a warm hug.

Crockpot Apple and Sausage Stuffing

So, you’re looking for a hassle-free, flavor-packed dish that practically cooks itself? This Crockpot Apple and Sausage Stuffing is your answer. It’s the perfect blend of sweet, savory, and downright comforting, with minimal effort on your part.

Ingredients

• 1 lb sweet Italian sausage (I like to remove the casings for easier browning)
• 4 cups cubed day-old bread (go for something hearty like sourdough)
• 2 cups diced apples (Honeycrisp are my favorite for their sweetness and crunch)
• 1 cup diced celery (the fresher, the better)
• 1 cup diced onion (yellow onions work great here)
• 2 cups chicken broth (low-sodium is my preference to control the saltiness)
• 2 large eggs (room temp blends easier, trust me)
• 1/2 cup unsalted butter, melted (because everything’s better with butter)
• 1 tbsp fresh sage, chopped (dried works in a pinch, but fresh is best)
• 1 tsp salt (adjust to your liking)
• 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. In a large skillet over medium heat, brown the sausage, breaking it into small pieces as it cooks, about 5-7 minutes. Drain any excess grease.
2. Transfer the browned sausage to your crockpot. Add the bread cubes, apples, celery, and onion, tossing gently to combine.
3. In a separate bowl, whisk together the chicken broth, eggs, melted butter, sage, salt, and pepper until well blended.
4. Pour the broth mixture over the bread and sausage in the crockpot, stirring lightly to ensure everything is evenly moistened.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the stuffing is set and the top is lightly crispy.
6. Let it sit for 10 minutes before serving to allow the flavors to meld beautifully.

Perfect for those who love a stuffing with a bit of crunch on top and a soft, savory center. Try serving it alongside roasted chicken or as a standout dish at your next potluck.

Apple Pie Oatmeal in the Crockpot

So, you’re looking for a cozy breakfast that feels like a hug in a bowl? This apple pie oatmeal is your answer. It’s like dessert for breakfast, but totally acceptable because, well, oatmeal.

Ingredients

• 2 cups old-fashioned oats (not the quick kind, they get too mushy)
• 4 cups water (for a creamier texture, swap half with milk)
• 2 medium apples, peeled and diced (I love Honeycrisp for their sweetness and crunch)
• 1/4 cup brown sugar (pack it like you mean it)
• 1 tbsp butter (salted or unsalted, your call)
• 1 tsp cinnamon (because what’s apple pie without it?)
• 1/2 tsp vanilla extract (the real deal, please)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Grab your crockpot and toss in the oats, water, diced apples, brown sugar, butter, cinnamon, vanilla extract, and salt.
2. Give everything a good stir to mix. Tip: Make sure the butter is in pieces so it melts evenly.
3. Cover and cook on LOW for 7 hours. Yes, it’s a wait, but waking up to this is worth it.
4. Stir the oatmeal well before serving. Tip: If it’s too thick, add a splash of milk or water to loosen it up.
5. Serve hot. Tip: A drizzle of maple syrup or a dollop of yogurt on top takes it next level.

Warm, spiced, and just sweet enough, this oatmeal is like apple pie in breakfast form. Try it with a sprinkle of granola for crunch or a handful of raisins for extra sweetness.

Crockpot Apple and Pear Butter

You know those lazy Sunday mornings when you want something sweet but don’t want to put in much effort? This Crockpot Apple and Pear Butter is your answer. It’s like autumn in a jar, with minimal fuss.

Ingredients

• 4 large apples, peeled and cored (I like a mix of Granny Smith and Honeycrisp for balance)
• 4 large pears, peeled and cored (Bartlett pears are my go-to for their sweetness)
• 1 cup brown sugar (packed, because that’s where the magic happens)
• 1 tbsp cinnamon (because can you even have apple butter without it?)
• 1/2 tsp nutmeg (a little goes a long way, trust me)
• 1/4 tsp cloves (for that deep, spicy undertone)
• 1 tbsp vanilla extract (the good stuff, please)
• 1/4 cup apple cider (it adds a lovely depth)

Instructions

1. Chop the apples and pears into small chunks. The smaller they are, the quicker they’ll cook down.
2. Toss all the ingredients into your crockpot. Yes, it’s that easy. Stir to combine.
3. Set your crockpot to low and let it do its thing for 10 hours. Tip: Stir it occasionally if you’re around, but no stress if you’re not.
4. After 10 hours, use an immersion blender to puree the mixture until smooth. Tip: If you like it chunkier, blend less. It’s your butter!
5. Leave the lid off and cook on high for another 2 hours. This step thickens it up. Tip: Stir every 30 minutes to prevent sticking.

Golden and velvety, this butter is a dream on toast, swirled into oatmeal, or even as a glaze for meats. Get creative with it!

Conclusion

Whether you’re craving cozy desserts or hearty meals, these 24 crockpot apple recipes are perfect for embracing fall flavors. We hope this roundup inspires your autumn cooking adventures. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and spread the joy by pinning this article on Pinterest. Happy slow cooking!