Slow Cooker Baked Apples with Cinnamon Ice Cream
The house will smell amazing as these baked apples cook in the slow cooker. Pair them with this semi-homemade cinnamon ice cream for an over the top fall dessert!
Servings: 8 servings
Calories: 399kcal
Ingredients
Slow Cooker Baked Apples:
- 4 medium cooking apples like Granny Smith
- 3 Tablespoons unsalted butter cut into small pieces
Cider Syrup:
- 1/2 cup brown sugar
- 1 cup unsweetened apple cider
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Cinnamon Ice Cream:
- 1 Tablespoon cinnamon
- 1 quart vanilla ice cream store bought or homemade
Instructions
Slow Cooker Baked Apples
- Peel a strip off the top of the apple and core the apples. To core the apples use a small paring knife or a small melon baller.
- To make cider syrup, combine brown sugar, apple cider, and spices in a small sauce pan. Bring to a boil. Reduce heat to low and allow to simmer for 5 minutes.
- Place apples in slow cooker, adding a few pieces of butter to each apple cavity. Pour cider syrup over the apples.
- Cook the apples in the slow cooker over high heat for about 2-2 1/2 hours. Apples should be tender but still holding their shape.
- Cool slightly. Serve with cooking juices spooned over and along side cinnamon ice cream.
Cinnamon Ice Cream
- If using store bought ice cream, soften the ice cream by leaving at room temperature for 20-30 minutes, until soft enough to mix.
- In a large mixing bowl, beat ice cream and cinnamon until thoroughly combined. Return to freezer until solid, about 30 minutes.
Notes
For homemade ice cream, use your favorite vanilla ice cream recipe but add the cinnamon into the mix before pouring into your ice cream maker. Make the ice cream according to the ice cream maker's instructions.
You will want to use a good baking apple that will not fall apart when baked. A few of my favorites are Granny Smith, Jonagold, Honeycrisp and Pink Lady.