Slow Cooker Apple Confit

[Printable Recipe]

This recipe was sent to me last fall in a recipe exchange. When we started getting apples from Greenling this year, I was reminded about it again!


  • 2 lb. apples (I saved up our apples for 2 weeks and used about 8 of them.)
  • 1/4 c. sugar
  • 1/4-1/2 tsp. cinnamon
  • 1 tsp. vanilla extract


  • Peel the apples and slice 1/4 inch thick. This is a great use of an apple peeler-corer-slicer, if you happen to have one!
  • Add the apples to the slow cooker. Add sugar and cinnamon to taste, and toss to coat well.

  • Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low.

This was after 2 hours and 8 minutes on high. They tasted awesome when they were hot!

  • Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
  • Top with vanilla ice cream and a sprinkling of toasted walnuts for dessert.

I skipped the walnuts and served with french vanilla ice cream and homemade caramel sauce.

I preferred the apples hot, right out of the slow cooker (but that’s apple pie not apple confit, haha). My husband preferred them cold after the flavors had married together a bit. The caramel sauce and ice cream were great accompaniments though! I would definitely make this again, especially for a dinner party where I needed a plated dessert with impressive presentation.


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