This super easy winter dessert is the perfect way to celebrate the festive season with a delightful mix of mincemeat, orange zest, ginger, and honey. All stuffed inside tender Bramley apples. Then slowly baked until they become juicy and fragrant. These slow cooker baked apples apples transform into a warm, comforting treat that’s perfect for the colder months. The smell of the spices, mingling with the natural sweetness of the apples, fills your kitchen with an irresistible aroma that’s sure to get everyone’s taste buds tingling. It’s an ideal pudding to serve on a chilly autumn or winter day.
One of the best things about this dessert is how incredibly easy it is to prepare. You only need a handful of ingredients – Bramley apples, mincemeat, orange zest, ginger, and honey. To create a dish that feels festive and special. The simplicity of this recipe makes it an accessible option even for beginners or anyone short on time. Even better, you can prepare the apples ahead of time, stuffing them with the mincemeat mixture and setting them aside until you’re ready to cook. Once you’re ready, simply place them in your slow cooker, and let it do the work. The slow cooking process allows the apples to soften beautifully while the flavours meld together. Creating a perfectly balanced dessert.
Not only do these slow-cooked baked apples make a deliciously fruity winter dessert, but the added bonus is that they will make your kitchen smell absolutely divine as they cook.
You can find this simple festive slow cooked baked apples recipe on page 177 of The Ultimate Slow Cooker Cookbook.
PREP 5 minutes
COOK 4 to 6 hours on low or 2 hours on high
SERVES 4 people
KIT you will need a slow cooker and a mixing bowl
Ingredients for slow cooker baked apples
4 small Bramley apples, cored (Other firm varieties of apples like Granny Smith or Gala also work well)
4 level tablespoons of mincemeat
1 tablespoon of runny honey
The zest and juice of 1 large orange
½ a teaspoon of ground cinnamon
½ a teaspoon of ground ginger
To serve:
vanilla ice cream or plain yoghurt
Method
Start by carefully removing the core from each of the four Bramley apples. You can use an apple corer or a small sharp knife – just be sure to go slowly and avoid cutting all the way through the base, so the filling doesn’t fall out during cooking. Once cored, set the apples aside while you prepare the filling.
In a medium-sized mixing bowl, add 4 tablespoons of mincemeat – the fruity, spiced kind typically used in holiday bakes. This will serve as the rich, flavourful heart of your dessert. To the mincemeat, add 1 tablespoon of runny honey, which will add natural sweetness and help bind everything together. Then, grate in the zest of one orange and squeeze in the juice for a bright, citrusy kick. Finish off the mixture with a generous pinch of ground cinnamon and ground ginger to give it that warm, festive flavour.
Stir everything together thoroughly until it’s well combined and evenly mixed. Then, using a small spoon, carefully fill each cored apple with the mincemeat mixture. Press the filling down gently to pack it in well.
Then place the stuffed apples upright into the bowl of your slow cooker. Try to position them snugly so they stay upright while cooking. Pop the lid on and cook on low for 4 to 6 hours, or on high for 2 hours if you’re short on time. The apples should be tender and slightly collapsing when done.
Once cooked, gently lift the apples out and transfer them to a serving dish. Spoon over some of the sticky, spiced cooking juices from the bottom of the slow cooker for extra flavour.
Serve your festive baked apples warm, topped with a scoop of creamy vanilla ice cream or a dollop of plain yoghurt for a lighter option.
Tips for Slow Cooker Baked Apples
1. Choose the right apples.
Use firm, baking-friendly apples like Bramley, Honeycrisp, Pink Lady, or Granny Smith. These varieties hold their shape well during slow cooking and won’t turn to mush.
2. Core carefully.
Use an apple corer or small knife to remove the core while keeping the base of the apple intact. This creates the perfect pocket for stuffing without the filling leaking out.
3. Don’t overfill the apples.
A mixture of oats, chopped nuts, dried fruit, brown sugar, and spices works beautifully. But don’t overfill the cavity—leave some space for the filling to expand as it cooks.
4. Add liquid to the base.
Pour a little apple juice, cider, or water into the bottom of the slow cooker. This prevents burning and helps create steam for even cooking.
5. Keep apples upright.
Pack them tightly into the slow cooker so they remain standing while cooking. This helps them cook evenly and keeps the filling in place.
6. Cook low and slow.
Set your slow cooker to low for 4 to 5 hours or high for 2 to 3 hours, depending on your schedule. The apples should be tender but not collapsing.
7. Finish with flair.
Top your baked apples with a scoop of ice cream, a dollop of Greek yoghurt, or a drizzle of caramel sauce for a cosy, comforting dessert.
8. Make them ahead.
These reheat well, so you can make a batch in advance and warm them in the microwave or oven when needed.
Similar recipes
So if you love these festive slow cooker baked apples, you might like this slow cooker mulled wine or my slow cooker toffee pudding recipe.
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