Soft cinnamon apples in a rice cooker

A versatile sweet tarty soft apple dessert that marries tarty and sweet together oh so well

75 mins Cook 9.2k Views
Cinnamon Apples

This is one of those ‘use it as you want it’ kind of recipes. The kind where you can put the soft spiced apples as an accompaniment with oats, granola, pancakes or simple ice cream. Apples and cinnamon are a winning combination and with the tarty comes the counterbalance of the sweet honey. To add some warmth we introduce nutmeg and cinnamon to add some woody and dry spiced tones to the sweetness.

CategoryCuisineDifficultyIntermediateAllergens

Yields4 ServingsUnitsDefault
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 6 tart apples, such as Granny Smith apples, peeled, cored, and chopped into half moon pieces (Pink lady apples also work second best)
 3 tbsp honey
 ½ cup brown sugar
 1 tbsp cinnamon
 ⅛ tsp nutmeg
 3 tbsp cornstarch
 2 tbsp butter
 2 tbsp chopped nuts such as walnuts (optional)

1

Cover the inner bowl with a very fine layer of olive oil

2

Get a large bowl add all the ingredients except for the butter and nuts, and mix until the apples are coated evenly.

3

Add the mixture to your rice cooker inner bowl and close the lid.

4

Select SLOW COOK function and set the timer to 50 minutes. Press START

5

When the cooking is completed, open the rice cooker and stir in the butter (and nuts if included). Close the lid and leave for 10 minutes

6

Serve in pancakes, with ice cream or cream, with granola or oats, as part of a crumble or similar.

Ingredients

 6 tart apples, such as Granny Smith apples, peeled, cored, and chopped into half moon pieces (Pink lady apples also work second best)
 3 tbsp honey
 ½ cup brown sugar
 1 tbsp cinnamon
 ⅛ tsp nutmeg
 3 tbsp cornstarch
 2 tbsp butter
 2 tbsp chopped nuts such as walnuts (optional)
Soft cinnamon apples from a rice cooker
IngredientsDirections

Walnuts add an interesting crunch to the soft mix along with a good protein hit but be careful of serving to anyone with nut allergies.