Talk about comfort in a cup! This Crock Pot apple cider is packed with some of the best flavors of fall: apple, pumpkin pie spice, and delicious, silky caramel. What’s even better is your Crock Pot does most of the work for you while this slow cooker apple cider fills your house with wonderful aromas.

Slow Cooker Apple Cider

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Note: you can simplify this recipe quite a bit with the use of pre-made caramel sauce and whipped cream. However, for a truly decadent experience without all the artificial ingredients, give the homemade versions a try at least once. You’ll be glad you did!

Crock Pot Apple Cider Ingredients

½ gallon apple cider
1/3 c. brown sugar, packed
2 T. pumpkin pie spice*
2 t. real vanilla extract
3 cinnamon sticks
¾ c. homemade caramel sauce, divided** (recipe included below)
Maple-whipped cream*** (recipe included below)

*If you don’t have pumpkin pie spice, you can make your own by combining 3 T. cinnamon, 1 T. ground ginger, 1 T. ground nutmeg, 2 t. ground allspice, and 2 t. ground cloves. Store in an airtight container.

Caramel Sauce Ingredients

½ c. heavy cream
1 c. white sugar
2 T. water
4 T. unsalted butter

Maple Whipped Cream Ingredients

1 pint heavy whipped cream
1-2 T. real maple syrup

Directions

For the Caramel Sauce:

Pre-heat oven to lowest setting.
Warm the heavy cream in a small saucepan over low heat. (You’ll want to slightly warm the cream to prevent curdling when it is added to the hot liquid).
Add the sugar and water to a heavy-bottomed oven-safe saucepan and stir to combine.
Set spoon aside and do not stir the sugar mixture again. Bring mixture to a boil over medium-high heat. If sugar crystals remain on the sides of the pan, gently brush them back down with a moistened silicon baking brush.
Continue boiling until the mixture turns a nice amber color. Do not overcook. If mixture gets too dark at this stage, you will need to start over. If a dark spot forms on one side due to uneven heating, lift the pan and gently swirl until the color is even again. Return pan to the burner and reduce heat when the desired color is achieved.
Slowly whisk in the warmed cream until thoroughly incorporated. Be very careful while doing so because the sugar mixture will be extremely hot and will bubble up when the cooler cream is added.
Remove from heat and add butter. Stir with a clean spoon until butter is totally incorporated into the mixture. Cool and store in airtight containers in the refrigerator for up to 5 days.

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For the Maple Whipped Cream:

In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy.

For the Apple Cider:

Add the apple cider, brown sugar, pumpkin pie spice, vanilla, and cinnamon sticks to your slow cooker. Cover and cook on low for 3 hours total.
After 2.5 hours, stir in ½ cup caramel sauce. Cover and allow the flavors to mingle for remaining 30 minutes.
Remove and discard cinnamon sticks. To serve, ladle the hot cider into mugs and top with maple whipped cream and drizzle with additional caramel sauce.

Crock Pot Apple Cider with Caramel and Maple Whipped Cream

Yield: 1/2 Gallon

Cook Time: 3 hours

Total Time: 3 hours

You can simplify this recipe quite a bit with the use of pre-made caramel sauce and whipped cream. However, for a truly decadent experience without all the artificial ingredients, give the homemade versions a try.

Ingredients

½ gallon apple cider
1/3 c. brown sugar, packed
2 T. pumpkin pie spice*
2 t. real vanilla extract
3 cinnamon sticks
¾ c. homemade caramel sauce, divided
Maple-whipped cream

Instructions

Caramel Sauce

Pre-heat oven to lowest setting.
Warm the heavy cream in a small saucepan over low heat. (You’ll want to slightly warm the cream to prevent curdling when it is added to the hot liquid).
Add the sugar and water to a heavy-bottomed oven-safe saucepan and stir to combine.
Set spoon aside and do not stir the sugar mixture again. Bring mixture to a boil over medium-high heat. If sugar crystals remain on the sides of the pan, gently brush them back down with a moistened silicon baking brush.
Continue boiling until the mixture turns a nice amber color. Do not overcook. If mixture gets too dark at this stage, you will need to start over. If a dark spot forms on one side due to uneven heating, lift the pan and gently swirl until the color is even again. Return pan to the burner and reduce heat when the desired color is achieved.
Slowly whisk in the warmed cream until thoroughly incorporated. Be very careful while doing so because the sugar mixture will be extremely hot and will bubble up when the cooler cream is added.
Remove from heat and add butter. Stir with a clean spoon until butter is totally incorporated into the mixture. Cool and store in airtight containers in the refrigerator for up to 5 days.

Maple Whipped Cream

Crock Pot Apple Cider

Add the apple cider, brown sugar, pumpkin pie spice, vanilla, and cinnamon sticks to your slow cooker. Cover and cook on low for 3 hours total.
After 2.5 hours, stir in ½ cup caramel sauce. Cover and allow the flavors to mingle for remaining 30 minutes.
Remove and discard cinnamon sticks. To serve, ladle the hot cider into mugs and top with maple whipped cream and drizzle with additional caramel sauce.

Notes

*If you don’t have pumpkin pie spice, you can make your own by combining 3 T. cinnamon, 1 T. ground ginger, 1 T. ground nutmeg, 2 t. ground allspice, and 2 t. ground cloves.