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Butteryum food blog recipes

Slow Cooker Caramelized Apples

Patricia Reitz

I recently had an opportunity to make a "fruit dish" to feed a group of 40 men.  Being apple season here in apple country, I initially thought about baking pies, but to be completely honest, I didn't think the men who would be serving this meal (and none of whom are skilled in the kitchen) would be happy about having to cut 40 slices of pie.  So I searched the internet for some sort of crustless apple pie-like recipe, which led me to this one for Slow Cooker Caramel Apples on a blog called Kate from Scratch.  They're super yummy and were a big hit at the meal - thanks Kate!!

The original slow cooker recipe is listed below - my notes for multiplying the recipe and converting to cook in an 18-quart Roaster Oven will be listed below that.

Items used to make this recipe:

Slow Cooker Caramelized Apples

serves 10

Printable Recipe


  • 8 cups diced baking apples (peeled and cored)

  • 1 cup dark brown sugar

  • 1 tablespoon ground cinnamon

  • 4 tablespoons unsalted butter

  • 1/2 teaspoon Kosher salt

  • 1 dash freshly grated nutmeg

  • 2 teaspoons pure vanilla extract


  1. Put all the ingredient in a slow cooker and mix thoroughly.

  2. Cover and cook on high until apples are tender, about 3 hours. The yummy salted-cinnamon-vanilla-caramel sauce that coats the apples will thicken slightly upon cooling. Cook uncovered for a thicker sauce.

Note: For my large version that will feed 40, quadruple the recipe and cook in an 18-quart electric roaster set to 300F for about 2 hours, stirring occasionally. I used a mix of apples - galas, golden delicious, golden supreme, and Nittany. Any apple that keeps it's shape during baking will work well.