1 ½oz.fireball whiskey(three tablespoons) plus more if preferred
Instructions
In a large bowl, combine brown sugar, maple syrup, butter, sugar, vanilla extract, cinnamon, pumpkin pie spice, nutmeg, and fireball whisky until smooth.
Place your apple slices into a 4-6 quart crockpot and stir in the brown sugar mixture. Stir until all apple slices are coated.
Place the lid on your crockpot and cook on low for 4 hours.
Once cooked, If you want a stronger fireball flavor or alcohol content you can add more at this point and stir before serving.
Serve warm.
Notes
The slow cooker does not completely cook the alcohol out of recipes. Keep that in mind and do not feed to children or anyone who does not drink alcohol.
These crockpot fireball cinnamon apples are best served warm.
Another variation you could make would be to make these crockpot cinnamon apples without the fireball.
You can use pre-sliced apples for this crockpot fireball cinnamon apple recipe, you do not have to slice them yourself.
These crockpot fireball cinnamon apples are best served right away, however, you can freeze them for up to 3 months if you withhold the fireball whisky before freezing. You can add it when reheating before serving. They may become soggy once thawed, this is why they are best served right away.
Before cooking, the texture should be thick but still flowing and slightly granular. After cooking the mixture will be liquid and smooth. You can thicken the mixture if you would like by adding more brown sugar and sugar after cooking. You can add ¼ cup at a time until desired texture is reached. Keep in mind this will also make the mixture sweeter.
The apples, once cooked, should still be slightly crisp and soft. If you wish to have a firmer apple you can reduce the cooking time to 3 hours, or increase it to 5 hours for a softer apple.