In a bowl, mix oats, brown sugar, cinnamon, and melted butter until crumbly.
Pack filling into each apple cavity (press gently).
3. Add Liquid & Cook
Pour water or apple cider into the bottom of the slow cooker.
Cover and cook on LOW for 3–4 hours (or HIGH for 1.5–2 hours), until apples are tender but not collapsed.
4. Serve Warm
Spoon apples into bowls; drizzle with cooking juices.
Best served warm—optionally topped with vanilla ice cream, whipped cream, or yogurt.
Serving Suggestions
🥄 Classic: À la mode with vanilla ice cream
🍯 For breakfast: Top with Greek yogurt and a drizzle of honey
☕ With beverages: Hot spiced cider, chai tea, or coffee
Make-Ahead & Storage Tips
Fridge: Keeps up to 3 days—reheat gently in microwave or slow cooker.
Freeze: Not recommended—apples become mushy when thawed.
Prep ahead: Core and fill apples morning-of; refrigerate until cooking.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use certified GF oats.
Q: No oats?
A: Substitute with crushed graham crackers, granola, or omit—just use brown sugar + butter + cinnamon.
Q: Can I use canned apple pie filling?
A: Not ideal—fresh apples release natural juices that create the perfect sauce.
Q: Want more richness?
A: Stir 1 tbsp maple syrup or a pinch of cardamom into the filling.
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