Baked apples in a slow cooker with honey and cinnamon
Origin of the recipe
Baked apples with honey and cinnamon are a classic of European and North American home cooking, where they were prepared as a light, nutritious dessert or even a remedy for colds. Traditionally, they were baked in the oven, but with the advent of multicookers, the recipe was adapted for modern cuisine: slow cooking preserves the juiciness of the fruit and creates a particularly delicate texture. Cinnamon, imported from Asia as early as the Middle Ages, added not only flavor but also a warming effect, while honey replaced sugar as a natural sweetener. Today, this dessert is popular due to its simplicity, health benefits, and the ability to be prepared without complicated tools—perfect for busy days and mindful eating.
What do you need for cooking?
Ingredients
-
Apples
-
Honey
-
Cinnamon
-
Butter
Kitchen utensils
- Knife
- Bowl
- Spoon
- Fine grater
- Paper towels
- Multicooker
Step-by-step recipe:
Step 1:
Prepare the apples: wash them, remove the core and seeds using a knife and spoon, being careful not to damage the walls of the fruit.
Step 2:
Let's prepare the filling: grate the peeled apple slices on a fine grater.
Step 3:
Place the grated apple mixture into a bowl, add honey and cinnamon to taste.
Step 4:
Mix the filling thoroughly with a spoon until smooth.
Step 5:
Carefully fill each apple with the prepared filling, packing it tightly.
Step 6:
Grease the inside of the multicooker bowl with butter.
Step 7:
Place the stuffed apples in the multicooker bowl, leaving some space between them.
Step 8:
Close the multicooker lid and set the "Bake" mode for 20 minutes. When the cycle is complete, open the lid, carefully remove the apples, and serve.
Cooking tips:
Choose firm, sweet and sour apple varieties (such as Antonovka, Granny Smith, or Simirenko)—they retain their shape better and don't turn to mush when simmered.
Peel the apples only if desired—the peel helps them maintain their shape, but you can remove it if you prefer a more delicate texture.
Carefully remove the core, leaving the bottom intact so that the filling does not leak out - it is convenient to use a special knife or teaspoon.
Add a little water (50–100 ml) to the bottom of the multicooker bowl – this will prevent burning and create a gentle steam effect for even cooking.
Drizzle honey over the apples twice: some inside and on top before cooking, and some after cooking for a fresh aroma and shine.
Let the apples sit for 10–15 minutes after cooking – they will absorb the syrup and become more aromatic and delicious.
