FIREBALL CROCK-POT CINNAMON APPLES

6 medium apples (I used Gala) peeled, cored, chopped

2 tbsp. apple cider vinegar

2 tsp. vanilla extract

1/3 cup Fireball or cinnamon whiskey

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 tsp. cinnamon

1 tsp. apple pie spice

1/4 tsp. nutmeg

1/4 cup butter melted

1/4 cup flour

Combine all ingredients in a slow-cooker, and stir to coat.
Set to 'low', and cook for 2-3 hours, stirring occasionally, until apples are soft and tender, but not mushy.
If desired, stir in 3-4 additional tablespoons of Fireball whiskey at the end of cooking to ramp up the flavor.

This Article And Recipe Adapted From This Site