Pack rolled oats over cored whole apples, matched with 3 more ingredients, into slow cooker for a cozy evening treat that I make without even thinking

This slow cooker 5-ingredient Amish-style oatmeal baked apples recipe is one of those cozy evening treats I make without even thinking. It’s inspired by the simple, thrifty baked apple desserts you’ll find in Amish country—whole apples, a handful of pantry staples, and time doing the work for you. You just core the apples, pack them with rolled oats, sprinkle in a few more familiar ingredients, and let the slow cooker turn everything soft, warm, and cinnamon-scented while you go about your evening.

Serve these warm baked apples right out of the slow cooker with a spoonful of the oat mixture from the bottom of the pot. They’re lovely on their own, but you can add a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of vanilla yogurt for something lighter. They pair nicely with a simple roasted chicken or pork chop dinner, or as a comforting dessert after soup and sandwiches. For breakfast, slice a baked apple over a bowl of plain yogurt and drizzle with a little extra maple syrup.

Servings: 4

4 medium firm apples (such as Honeycrisp, Gala, or Fuji)

Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of butter so the oatmeal doesn’t stick too much.

Rinse and dry the apples. Using an apple corer or a small paring knife, carefully core each apple from the top, stopping about 1/2 inch from the bottom so the filling doesn’t fall through. Scoop out any remaining seeds and widen the opening slightly to make a little well.

In a medium bowl, stir together the rolled oats, maple syrup (or brown sugar), melted butter, ground cinnamon, and a small pinch of salt if using. The mixture will be thick and a bit sticky, like a loose crumble.

Place the cored apples upright in the slow cooker. If they don’t sit flat, slice a tiny bit off the bottom of each apple so they stand more steadily.

Using your hands or a spoon, firmly pack the oat mixture down into the center of each apple, then mound and gently press more oats over and around the tops so the apples are well covered. Scatter any remaining oats into the bottom of the slow cooker around the apples.

Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, or until the apples are very tender when pierced with a knife and the oats are soft and fragrant. The apples should be slumped and juicy but still mostly holding their shape.

Turn off the slow cooker and let the apples sit, covered, for about 5 to 10 minutes to cool slightly and thicken the juices. Carefully lift each apple out with a large spoon, keeping the oat topping on top.

Serve the apples warm, spooning some of the oat mixture and juices from the bottom of the slow cooker over each one.

For picky eaters, you can peel the apples first so the texture is softer and more like warm applesauce inside. If your family prefers less sweetness, reduce the maple syrup to 1/4 cup and let everyone drizzle extra at the table. For a more dessert-like version, stir 1/2 teaspoon vanilla extract into the oat mixture and add a small handful of raisins or chopped walnuts if your crew likes texture—just keep in mind that would add beyond the base 5 ingredients. To keep this dairy-free, swap the butter for coconut oil or a neutral oil. If you want these ready right after dinner, start them in the afternoon on LOW; if you’re in a hurry, you can cook them on HIGH for about 2 hours, checking earlier so they don’t burst. For breakfast, make them the night before, refrigerate, and rewarm individual apples in the microwave for 45 to 60 seconds with a splash of milk or water to loosen the oats.