Growing up, I always looked forward to having my mom’s Caramel Apple Pie for dessert on special occasions. What made it so special was the gooey, caramelized topping that took this classic dessert to the next level. Now, I’m excited to share my Ultimate Slow Cooker Caramel Apple Pie recipe with all of you!
This recipe is an absolute family favorite. I often make it when we have a family gathering or on special holidays. What’s great about it is that you can make it in a slow cooker, so you don’t have to worry about constantly checking the oven. Plus, the slow cooker helps to keep the apples nice and tender, and the caramel topping is just heavenly.
My mom always used to make this recipe with homemade pie crust, but I like to use store-bought to save time. It still tastes delicious, and I can focus on perfecting the caramel topping. Trust me, it takes this Ultimate Slow Cooker Caramel Apple Pie to a whole new level of deliciousness.
So, what are you waiting for? It’s time to make this classic dessert the easy way – in the slow cooker!
Tip: Make sure to use Granny Smith apples for this recipe for the best flavor and texture.
Variation: If you’re not a fan of caramel, you can use a different topping, such as a cinnamon-sugar mixture or a crumble topping.
Ultimate Slow Cooker Caramel Apple Pie
- Slow Cooker
- 1 store-bought refrigerated pie crust
- 2 lbs Granny Smith apples, peeled and sliced
- 0.667 cup brown sugar
- 0.25 cup all-purpose flour
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 tablespoons melted butter
- 0.5 cup caramel sauce
- Preheat the slow cooker to low heat.
- Roll out the pie crust and place it in the bottom of the slow cooker, pressing it into the edges.
- In a large bowl, combine the apples, brown sugar, flour, cinnamon, and nutmeg. Toss to combine.
- Add the apple mixture to the slow cooker, spreading it evenly over the pie crust.
- Drizzle the melted butter over the top of the apple mixture.
- Cover and cook on low heat for 3 hours.
- Uncover and drizzle the caramel sauce over the top of the pie.
- Cover and cook for an additional 1 hour.
- Serve warm with a scoop of ice cream, if desired.