Go Back
Apple Confit | The Kitchen Gent

Apple Confit

Slow-cooked apples with sugar, spice, and everything nice results in a velvety, warming condiment that goes on any dessert.
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Dessert
Cuisine American


  • Slow cooker


  • 3 lbs apples (I used envy, but any sturdy baking apple will do such as granny smith)
  • 1/8 cup white sugar
  • 1/8 cup brown sugar, packed
  • 1/4 tsp ground cinnamon
  • pinch ground nutmeg
  • pinch ground ginger
  • 1 tsp vanilla extract


  • Slice the apples, making sure not to get any seeds. Peel first if you desire, but I left it on because I can't be bothered with all that. Place them in your slow cooker and cover with sugar and spices, holding back the vanilla extract.
  • Cook on low for 4 hours, until the apples are tender but not completely falling apart. Stir in the vanilla extract. Serve over a bowl of ice cream or on top of a cake. Store leftovers tightly covered in the refrigerator for up to 5 days.


This recipe was inspired by the one found here.
Keyword apples, autumn, dessert, fall, slow cooker