One October afternoon, years ago, I stopped by a roadside diner in the Smoky Mountains—nothing fancy, just a white-paneled building with creaky floors and lace curtains fluttering in the breeze. It was chilly outside, the kind of air that makes your nose tingle and your fingers crave warmth. I ordered a simple lunch: country ham, biscuits, and a side of “fried apples.”
Now, I had eaten apples every way you can imagine: baked, spiced, candied, raw. But these? These were something else. Tender, syrupy slices that tasted like apple pie filling, but richer somehow, comforting in a way that took me straight back to my grandmother’s wood-burning stove.
Years later, I’ve tried dozens of versions trying to capture that same feeling. Then it struck me one afternoon while prepping apples for a cobbler: why not let the slow cooker do the work for me? Let it coax out all that sweetness and warm spice slowly, patiently, just like Granny would’ve. I tested, adjusted, and tasted again until this recipe came out of my kitchen and I swore I smelled that mountain diner again.
So, here it is—my slow cooker take on Cracker Barrel’s famous fried apples. It’s not an exact copy. Honestly, I think it’s better.
Short Description
Tender apple slices slowly simmered in brown sugar, cinnamon, and butter until melt-in-your-mouth soft—this easy slow cooker version of Cracker Barrel’s fried apples makes a cozy, nostalgic side or dessert with minimal effort.
Key Ingredients
- 6–8 firm apples (Granny Smith or Golden Delicious), peeled, cored, and sliced
- 2 tablespoons cornstarch
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup melted butter
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Tools Needed
- Slow cooker (4–6 quarts)
- Apple peeler/corer/slicer
- Mixing bowl or large measuring cup
- Wooden spoon or silicone spatula
Cooking Instructions
Step 1: Prep the Apples
Peel, core, and slice your apples into evenly sized wedges. Uniform slices help everything cook evenly. An apple slicer saves time here, especially if you’re prepping a big batch.
Step 2: Coat with Cornstarch
Place the apple slices directly into your slow cooker. Sprinkle the cornstarch over them and stir gently until every piece is lightly coated. This thickens the juices into a lovely, glossy sauce.
Step 3: Add Sugars and Cinnamon
Add both the brown sugar and granulated sugar, along with the cinnamon. Stir again so the sugars cling to the apple slices and start drawing out the juices.
Step 4: Add the Flavor Boosters
Pour in the melted butter, lemon juice, and vanilla. Stir gently one last time to combine everything thoroughly.
Step 5: Cook on High
Cover the slow cooker and set it to high. Let the apples cook for 2 hours, stirring once halfway through if you’re nearby. They should be tender but not mushy, and the sauce should be thick and glossy.
Why You’ll Love This Recipe
Warm Fall Flavor: The cinnamon and brown sugar wrap each apple slice in cozy, pie-like goodness.
Set-It-and-Forget-It: Toss it all into the slow cooker and let it do the magic—minimal babysitting required.
Versatile: Serve them as a side dish, dessert, or topping for pancakes, oatmeal, pork chops, you name it.
Crowd-Pleaser: This dish is gluten-free and naturally vegetarian, making it great for potlucks or family meals.
Better Than Takeout: Inspired by Cracker Barrel but made with real, whole ingredients at home.
Mistakes to Avoid & Solutions
Using the wrong apples: Soft apples like Red Delicious will fall apart. Stick with Granny Smith or Golden Delicious for structure.
Overcooking: Two hours on high is plenty. Any longer, and they’ll turn to applesauce. If unsure, check at the 1.5-hour mark.
Skipping the cornstarch: This step creates that luscious thick sauce. If you forget it, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes.
Uneven slicing: Thick wedges won’t cook through while thin ones will get mushy. Use a slicer if needed.
Not stirring: While not strictly necessary, stirring once halfway through helps redistribute flavors and heat evenly.
Serving and Pairing Suggestions
As a Side Dish: Pairs beautifully with roast pork, ham, or turkey.
For Breakfast: Spoon over pancakes, waffles, or oatmeal.
As Dessert: Top with a scoop of vanilla ice cream or dollop of whipped cream.
Plated or Family Style: Serve warm in a pretty ceramic bowl for family dinners, or plate individually with garnishes for guests.
Holiday Spread: Ideal addition to Thanksgiving or Christmas tables.
Storage and Reheating Tips
Refrigerator: Store cooled leftovers in an airtight container for up to 5 days.
Freezer: Freeze in freezer-safe bags (flattened) for up to 2 months. Thaw in fridge overnight.
Reheat on Stove: Warm gently in a saucepan over low heat until heated through, stirring occasionally.
Reheat in Microwave: Microwave in short intervals, stirring in between to avoid hotspots.
FAQs
1. Can I use canned or frozen apples?
Not recommended. Fresh apples hold their shape and texture better. Frozen ones may get watery.
2. Can I double the recipe?
Yes! Just make sure your slow cooker is large enough. You may need to add 30 extra minutes to the cook time.
3. Can I use less sugar?
Absolutely. Reduce both sugars by up to 25% if you prefer a less-sweet dish. The apples will still shine.
4. What if I don’t have cornstarch?
You can substitute with arrowroot powder or all-purpose flour, but cornstarch gives the cleanest finish.
5. Can I cook it on low instead?
Yes, but it will take about 4 hours. Just be sure to check doneness around the 3.5-hour mark.
Tips & Tricks
Mix Granny Smith with Golden Delicious for a sweet-tart flavor balance.
Add a pinch of nutmeg or clove for a deeper spiced flavor.
Serve in mason jars for a cute, rustic dessert presentation.
Warm up leftovers and spoon them over a warm slice of pound cake.
For a smoky twist, add a splash of bourbon before cooking (trust me!).
Recipe Variations
Spiced Bourbon Apples: Add 1–2 tablespoons of bourbon along with the butter and vanilla. It gives a warm, caramel-like depth to the dish.
Apple-Pear Blend: Swap out half the apples for firm, ripe pears. Follow the same steps and enjoy a slightly floral note.
Cranberry Apple Mix: Add 1/2 cup of fresh or dried cranberries before cooking for a tangy contrast.
Apple Pie Filling Shortcut: Reduce the butter to 2 tablespoons and cook until apples are very soft. Then mash slightly and use as a pie or galette filling.
Savory Twist: Omit the granulated sugar and add a pinch of salt and thyme. Serve with roasted meats or in a grilled cheese.
Final Thoughts
Recipes like this are why I fell in love with slow cooking in the first place. They fill the kitchen with scents that wrap around you like a favorite sweater and feed the soul in ways a salad never could.
When I first tested this dish, I expected a decent side to serve with pork chops. What I got was a recipe I now make just because it feels good. The kind you serve to family on a lazy Sunday or to yourself on a gray Tuesday just because.
These apples take me back to front porches and sweet tea, to grandma’s voice humming over the clatter of pots. They’re more than just apples, they’re a quiet reminder that simple things, done with care, never go out of style.
And maybe, just maybe, when you take that first bite, you’ll taste a bit of that story, too.
Slow Cooker Cracker Barrel Fried Apples
Print ThisIngredients
- 6–8 firm apples (Granny Smith or Golden Delicious), peeled, cored, and sliced
- 2 tablespoons cornstarch
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup melted butter
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Step 1: Prep Apples
Peel, core, and slice apples evenly. Use an apple slicer to save time.
Step 2: Coat with Cornstarch
Add slices to the slow cooker, sprinkle with cornstarch, and toss to coat.
Step 3: Add Sugars & Cinnamon
Mix in brown sugar, granulated sugar, and cinnamon until evenly coated.
Step 4: Add Flavor Boosters
Pour in melted butter, lemon juice, and vanilla. Stir to combine.
Step 5: Cook
Cover and cook on high for 2 hours until apples are tender and sauce is glossy. Stir once halfway if possible.
