Fall is in the air, and these slow cooked caramel apples are just the thing to waft buttery cinnamon goodness through your house and get you in the mood for autumn.
While I am a self-confessed summertime gal, this season holds a special place in my heart. Back in Pennsylvania as a kid, the air smelled cool and crisp, a welcome and refreshing change from the hot and humid months. The leaves were retina burning shades of yellow, red, and orange – stunning, year after year.
Out here in Southern California, we have finally gotten some cooler nights, and my kids hound me each morning with plans for their ever-changing Halloween costume ideas.
I love simple recipes like this one that stir up nostalgia while taking hardly any time out of my busy schedule. I love to eat slow cooked caramel apples straight out of the slow cooker, but they are fantastic over hot oatmeal for breakfast, stirred into my homemade yogurt, or over simple vanilla ice cream.
Slow cooked caramel apples ingredients
- 1/2 cup coconut sugar – get it online here
- 6 large apples
- 1/4 teaspoon sea salt – this is my favorite sea salt
For the topping:
- 1/2 cup sprouted flour – get it online here
- 1/4 cup coconut, dried – get it online here
- 1/4 cup coconut sugar – get it online here
- 1/4 cup butter, melted – preferably from grass fed cows
- 1 teaspoon pure vanilla extract – get it online here
- 1/2 teaspoon cinnamon – get it online here
Slow cooked caramel apples method
- Peel, core and cut apples into 2 inch pieces.
- In a mixing bowl, combine coconut sugar, apples, and salt. Spread onto bottom of slow cooker.
- Mix your crumble topping ingredients with clean hands until well combined. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
- Turn off heat and let sit, covered, for one hour to let the caramel thicken.
- Serve over yogurt, ice cream, or just on their own. Yum!
This sounds so yummy! Is there a way to make a gluten free version? Coconut flour?
Hi Bobbi – Thanks for your comment. I don’t see why coconut flour wouldn’t work, so if you give it a try let us know how to turns out. 🙂
These sound delicious! Do you have any suggestions for a good replacement for the butter? I haven’t found the soy free Earth Balance to be a good substitute in recipes like this.
Hi Mistie – Thanks for your question. I’ve only tried it with butter, but I would imagine coconut oil might work too. Let us know how it turns out if you give it a try. 🙂
The recipe looks so delicious and I’d like to try it, but there isn’t any coconut sugar where I live, so i’d like to know if I can substitute it with something else, honey or agave for example.
Thanks in advance.
Hi Sonja – Thanks for your question. Sucunat or brown sugar would be the next best substitutes. Hope that helps!
i might try a mix of almond and oat flours.
That’s a great idea Suzi, let us know how it turns out. 🙂
Could I sub all purpose gf flour? If so, how much would I use? The full 1/2 cup? Thanks!
Hi Brittany – I haven’t tried it that way, but I don’t see why not. Let us know if you try it 🙂
Just made this tonight for dessert. It was delicious! My kids loved it. Will definitely try it with some yogurt for breakfast. I did put a paper towel on top before placing the lid of the slow cooker to absorb extra moisture and prevent it from getting soggy.