Dump cinnamon candies over apples, combined with 1 ingredient, into slow cooker for a fruity treat that disappears faster than anything else

This slow cooker 3-ingredient Amish-style cinnamon apples recipe is the kind of throw-it-in-and-walk-away dessert I rely on during busy weeks. You literally dump cinnamon candies over sliced apples, add just one more pantry ingredient, and let the slow cooker do the rest. The idea is inspired by old-fashioned Amish stewed apples, but with a fun shortcut using those little red cinnamon candies for flavor and color. It’s cozy, nostalgic, and the kind of fruity treat that somehow disappears faster than anything else on the dessert table.

Serve these warm cinnamon apples in a bowl with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of vanilla yogurt. They’re also great spooned over pancakes, waffles, or French toast on a slow weekend morning, or tucked into crepes for something a little special. If you’re thinking more everyday and less dessert, try them over plain oatmeal or Greek yogurt for breakfast meal prep. For a cozy fall gathering, set the slow cooker to warm and let guests ladle the apples into small bowls with crushed graham crackers or granola on the side for crunch.

Servings: 6

8 medium apples, peeled, cored, and sliced

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup (optional but helpful).

Peel, core, and slice the apples into about 1/2-inch thick slices. They don’t have to be perfect—just try to keep them roughly the same size so they cook evenly.

Place the sliced apples into the slow cooker, spreading them out in an even layer. It’s fine if they pile up a bit; they’ll cook down.

Pour the water evenly over the apples to help them start releasing their juices and to keep the candies from sticking.

Dump the red cinnamon candies over the raw sliced apples, spreading them loosely across the top so they can melt down into the fruit as they cook.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the apples are very tender and the cinnamon candies have completely melted into a glossy, ruby-red syrup.

About halfway through the cooking time, carefully stir the apples to help distribute the melted candies and coat the slices evenly. Replace the lid quickly so you don’t lose too much heat.

Once the apples are tender and saucy, give them a final gentle stir. Taste and, if desired, let them cook uncovered for an additional 15–20 minutes to thicken the syrup slightly.

Serve the cinnamon apples warm straight from the slow cooker, or let them cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days, reheating gently in the microwave or on the stovetop.

Use this as a flexible base recipe. For a less intense cinnamon flavor, cut the candies down to 1 cup and add 1–2 tablespoons of brown sugar if you still want extra sweetness. If you like a little tart bite, use a mix of Granny Smith and Honeycrisp apples; for a softer, more applesauce-like texture, go with mostly McIntosh or Gala. To lean more into the Amish-style comfort vibe, stir in 1 teaspoon of vanilla extract and 2 tablespoons of butter at the end of cooking for a richer finish. You can also turn this into a simple dessert by topping the warm apples in the slow cooker with a store-bought granola or crumbled oatmeal cookies just before serving for a “cheater” crisp. For meal prep, divide the cooked apples into small containers and refrigerate or freeze in single portions—reheat and spoon over yogurt, oatmeal, or toast throughout the week.