Toss these in the crock with 4 other pantry staples and watch your family gather 'round for seconds.

These 5-ingredient slow cooker vintage baked apples are the kind of cozy, no-fuss dessert that feels like it came straight from Grandma’s kitchen. Whole Granny Smith apples simmer low and slow with four simple pantry staples—brown sugar, cinnamon, butter, and vanilla—until they’re tender, saucy, and spoon-soft. Everything goes right into the crock, so it’s perfect for busy weeknights, Sunday suppers, or anytime you want the house to smell like you’ve been baking all day without actually turning on the oven.

Serve these warm baked apples right out of the slow cooker, spooning the cinnamon-brown sugar sauce over the top. They’re lovely on their own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of vanilla yogurt makes them feel extra special. You can also slice the soft apples over oatmeal, pancakes, or French toast the next morning, or tuck them into bowls with granola for an easy dessert that still feels a little wholesome.

Servings: 4

4 whole Granny Smith apples, cored but left whole

Prep the apples: Rinse and dry the Granny Smith apples. Using an apple corer or small paring knife, carefully remove the cores, stopping about 1/2 inch from the bottom so the filling doesn’t fall through. Leave the apples whole with a “well” in the center.

Place apples in the slow cooker: Arrange the whole cored apples upright in a single layer in the bottom of the slow cooker, green skin showing against the ceramic insert. They should fit snugly so they don’t tip over while cooking.

Mix the filling: In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined.

Fill and top the apples: Spoon the cinnamon-brown sugar mixture evenly into the center of each apple, packing it down gently and sprinkling any extra over and around the apples in the slow cooker. Place 1 tablespoon of butter on top of each apple. Drizzle the vanilla extract over the tops of the apples and any sugar that’s fallen into the bottom of the crock.

Cook: Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, or until the apples are very tender when pierced with a fork but still holding their shape. Cooking time can vary depending on the size of your apples and the heat of your slow cooker, so start checking around the 3-hour mark.

Serve: Carefully lift the apples from the slow cooker with a large spoon, keeping them whole. Spoon some of the warm cinnamon-brown sugar sauce from the bottom of the crock over each apple. Serve warm, with ice cream, whipped cream, or yogurt if you like.

For picky eaters, you can slice the apples into thick wedges instead of leaving them whole; just layer the slices in the slow cooker and sprinkle the cinnamon-brown sugar mixture over the top before adding the butter and vanilla. If your family prefers sweeter apples, swap in Honeycrisp, Gala, or Fuji, or use a mix of tart and sweet. Add-ins: You can stir 1/4 cup chopped nuts (like walnuts or pecans) or 1/4 cup raisins into the brown sugar mixture for more texture, as long as everyone eating them can safely chew nuts. For a slightly lighter version, reduce the brown sugar to 1/4 cup and cut the butter to 2 tablespoons—your sauce will be a bit thinner but still cozy and flavorful. For a warmer spice profile, add a pinch of ground nutmeg or cloves to the cinnamon. Food safety tips: Wash apples well under running water before coring to remove dirt and wax. Use a stable cutting board and cut away from your hands when coring to avoid slips. Make sure the apples are cooked until fully tender to avoid any hard, undercooked spots that could be tough for little ones or older family members to chew. Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours in a covered container; reheat gently in the microwave or on the stovetop until steaming hot before serving again.