Reviewed: Jan. 14, 2012

We all loved this dessert. For us, it was a little on the sweet side even though I used granny smith apples, but that may be because I couldn't find the red-hot candies at the market and substituted extra cinnamon mixed with the brown sugar. I would just use a little less brown sugar the next time. We tried it both ways, with vanilla ice cream and whipped cream. We preferred the dessert with the ice cream as the whipped cream melted very quickly. I drizzled just a little caramel sauce on top to dress it up. This would be perfect for company, put it together and forget it until it’s time to serve to guests. The dessert was ready in four hours. We all agreed this definitely deserves five stars.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Sep. 28, 2011

This is a keeper. I followed the recipe except for the apple juice. I didn't have any on hand so I used apple sauce. I think it made the sauce thicker than juice would have and the result was delicious. Try it.

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Reviewer:

Becky

Reviewed: Mar. 14, 2011

I'm new to cooking. I had problems decoring the apples and then I didn't cook them long enough :(

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Reviewer:

trsweetheart

Living In: Danville, Ohio, USA

Reviewed: Oct. 2, 2010

YUM, YUM, YUM!! I didn't peel the apples, and chopped them into bite sized pieces; used apricot nectar that i had on hand instead of apple juice that i didn't; and increased the caramels to 12 because we love caramel. i also added a pinch of sea salt. the first thing i did was put everything in the crock pot except the candies and apples and turned it on high to start the butter melting--then i prepared the apples. i added the apple chunks and stirred them in the liquid; stirred in the candies, and turned the temp to low. i checked on them at 2 1/2 hrs, and they were PERFECT for us--the apples were completely soft, but hadn't started to fall apart yet. there is a lot of sauce and it is thin, but so delicious that i think we won't have any problem finding a use for it--maybe over ice cream! this is absolutely a keeper for my family--there is already talk about cooking it at every holiday meal!! it was really sweet, so i think i'll probably use a little less sugar next time even tho everyone liked it like it is.

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Reviewer:

watergirl40

Cooking Level: Intermediate

Living In: Haughton, Louisiana, USA

Reviewed: Mar. 3, 2010

The sauce was watery, but the flavor was great!

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Reviewer:

I ♥ Food!!

Cooking Level: Intermediate

Reviewed: Nov. 7, 2009

Excellent! I made this several times. I like to slice the apples and mix everything in the CP together to cook.

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Reviewer:

ahmom

Reviewed: Oct. 18, 2009

This recipe did not turn out. The flavor was ok, but the apples turned to mush & it did not look appetizing. The caramels looked terrible, dried, just yuck. I def think the cooking time is off. I will stick to baked apples.

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Reviewer:

KLS

Cooking Level: Intermediate

Reviewed: Sep. 23, 2009

4 stars for how easy this is to make. 3 stars for the flavor -- I want more caramel flavor without having to reduce the juice. Soooo... 3.5 stars if I could rate it that way. Regarding mushiness: When I first made this, I checked the apples at about 3 hours, and they were almost ready -- I used a knife to test them. Then I lost track of time and cooked them another hour. They ended up mushy, so much I had to serve them in spoonfuls.

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Reviewer:

jtck

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Fall City, Washington, USA

Reviewed: Aug. 29, 2009

In response to Jenny's comment about mushy apples, it may very likely be the type of apple used that caused the problem. It really makes a difference what apple you use for what purpose. Arkansas Black, Baldwin, Braeburn, Cameo, Cortland, Criterion, Elstar, Gala, Granny Smith, Gravenstein, Ida Red, Jersey Mac, Jonagold, Jonathan, Newtown Pippin, Paulare, Pink Lady, Rhode Island Greening, Rolfe, Rome, Spartan, and Winesap are all good baking apples which tend to hold their shape when cooked. Hopefully, you ought to be able to find at least one of these varieties in your area. Baldwin and Winesap have a sort of spicy character. Most have a tangy-sweet flavor that ought to go very well in this recipe.

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Reviewer:

Majb

Reviewed: May 18, 2008

I may have done something wrong but the cooking time seems way too long. My apples were mushy and all of the juice of the apples pooled on the bottom of the crock. I think a much shorter cooking time would be way better. Maybe my crock cooks too hot, even on low? Next time I would add more red hots and cut the holes bigger to fit it all in.

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