Slow Cooker Apple Crisp Recipe

If you’re craving a cozy, warm apple dessert that makes your whole house smell like fall, this Slow Cooker Apple Crisp Recipe is exactly what you need—easy, hands-off, and pure comfort in a bowl.

This slow cooker apple crisp recipe takes everything you love about classic apple crisp—the tender cinnamon apples, the buttery oat topping, that cozy “Grandma’s kitchen” aroma—and lets your crock pot do the work. It’s a fuss-free slow cooker dessert recipe that’s perfect for busy weeknights, lazy Sundays, and every chilly fall evening in between. I’ve been making versions of this crock pot apple crisp since my kids were little, and it’s still the first thing they ask for once the leaves start to turn.

You get all the flavors of a baked cinnamon apple crisp with oats, but you skip the oven and keep your kitchen nice and cool. It’s a fabulous fall apple dessert, but honestly, I make it all year whenever apples look good and I need an easy apple crisp recipe that’s low stress and high reward.

Why You’ll Love This Slow Cooker Apple Crisp Recipe

• Hands-off comfort – The slow cooker does the work, so you can go about your day.
• No oven needed – Great on hot days or when your oven is busy with other dishes.
• Cozy fall flavors – Cinnamon, brown sugar, and apples make this the ultimate comfort food dessert.
• Perfect texture – Tender apples with a golden, buttery oat topping that doesn’t get soggy.
• Crowd-pleaser – This crock pot apple crisp disappears fast at potlucks, family dinners, and holidays.
• Flexible with apples – Works with Granny Smith, Honeycrisp, Gala, or whatever’s in your fruit bowl.
• Easy to scale – Make a small batch for two or a big slow cooker fruit crisp for a crowd.
• Make-ahead friendly – You can prep the fruit and topping early and cook later.
• Naturally simple ingredients – Pantry staples: oats, apples, cinnamon, butter, and sugar.
• Customizable – Add nuts, swap sugars, or make it a little lighter with simple tweaks.

Ingredients

Here’s everything you need for this Slow Cooker Apple Crisp Recipe. It’s a classic apple crisp with oats, slow-cooked until bubbly and fragrant.

For the Apple Filling

• 8 medium apples (about 3–3½ pounds), peeled, cored, and sliced ¼-inch thick
  • Tip: Use a mix of tart (Granny Smith) and sweet (Honeycrisp, Gala, or Fuji) for the best flavor.
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 tablespoons lemon juice (fresh if you have it)
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg (optional, but lovely)
• ¼ teaspoon ground cloves (optional, for a deeper fall vibe)
• 2 teaspoons cornstarch (helps thicken the juices)
• ¼ teaspoon fine sea salt

For the Oat Crisp Topping

• 1 cup old-fashioned rolled oats
  • Use old-fashioned oats, not quick oats, for better texture.
• ¾ cup all-purpose flour
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ cup (1 stick) unsalted butter, cold and cut into small cubes
  • If you only have salted butter, reduce added salt slightly.
• ½ cup chopped pecans or walnuts (optional, but so good for crunch)

To Serve (Optional but Highly Recommended)

• Vanilla ice cream
• Whipped cream
• Caramel sauce
• Extra sprinkle of cinnamon

If you like brands, I often use Land O’Lakes butter, Bob’s Red Mill oats, and whatever apples look best at the local grocery store or farmer’s market. You don’t need anything fancy—this is everyday, real-life comfort food.

Directions

This easy apple crisp recipe is very forgiving. Think of it as your “set it and relax” cinnamon apple crisp.

1. Prep the slow cooker.
   Lightly grease the bottom and sides of your slow cooker with butter or nonstick spray. This helps prevent sticking and makes cleanup easier. A 5–6 quart cooker works best for this recipe.

2. Prep the apples.
   Peel, core, and slice your apples into roughly ¼-inch slices. Try to keep them close in size so they cook evenly. If your apples are very juicy, pat them dry with a paper towel before mixing.

3. Mix the apple filling.
   In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cloves (if using), cornstarch, and salt. Toss until every slice is coated and glossy. You should see a light coating of spices and no dry cornstarch.

4. Add apples to the slow cooker.
   Pour the apple mixture into the greased slow cooker and spread it out into an even layer. Gently press it down so there are no big gaps.

5. Make the oat topping.
   In another bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingers, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized bits. Stir in the nuts, if using.

6. Add the topping.
   Sprinkle the oat mixture evenly over the apples. Don’t pack it down hard—just make sure most of the apples are covered. A few peeks of fruit are okay.

7. Cook on LOW.
   Cover and cook on LOW for 3½–4½ hours, or until the apples are tender and bubbly and the topping is set. Every slow cooker runs a little differently, so start checking around 3½ hours. The apples should be soft when pierced with a fork, but not completely mushy.

8. Optional: crisp up the topping.
   If your slow cooker has a “bake” or “crisp” setting, use it for 15–20 minutes at the end with the lid slightly ajar (prop it open with a wooden spoon) to let steam escape. If not, you can scoop the topping off in chunks, spread it on a baking sheet, and broil it for 3–5 minutes until lightly browned, then add it back. This extra step isn’t required, but it does give more of that classic baked crisp texture.

9. Rest before serving.
   Turn off the heat and let the crock pot apple crisp sit for about 15–20 minutes with the lid off. This helps the juices thicken and keeps your serving from being too runny.

10. Serve warm.
    Spoon into bowls and serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. You know what? If you sneak a spoonful straight from the slow cooker, I won’t tell.

Servings & Timing

• Yield: About 6–8 servings
• Prep Time: 20 minutes
• Cook Time: 3½–4½ hours on LOW
• Rest Time: 15–20 minutes
• Total Time: About 4–5 hours (mostly unattended)

This slow cooker fruit crisp is wonderful for Sunday dinner dessert, holiday gatherings, or those evenings when you want something sweet but don’t want to fuss with baking.

Variations

Here’s where you can have a little fun—this Slow Cooker Apple Crisp Recipe is very flexible.

• Apple-Pear Crisp: Use half apples and half pears for a softer, more fragrant twist.
• Maple Cinnamon Apple Crisp: Swap half the granulated sugar in the filling for pure maple syrup for deeper flavor.
• Gluten-Free Apple Crisp: Use certified gluten-free oats and your favorite 1:1 gluten-free flour blend in the topping.
• Cranberry Apple Crisp: Add 1 cup fresh or frozen cranberries to the apple filling for a bright, tart note—perfect for Thanksgiving.
• Caramel Apple Crisp: Stir ¼ cup caramel sauce into the apples and drizzle more on top when serving.
• Nut-Free Version: Simply leave out the nuts and add an extra ¼ cup oats for a crunchy, safe-for-all topping.

Storage & Reheating

This warm apple dessert stores and reheats beautifully, which is always a plus when you’re feeding family or guests over a few days.

• Fridge: Let the apple crisp cool completely, then transfer to an airtight container. Keep in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze portions in freezer-safe containers for up to 2 months. The topping will soften a bit but still tastes wonderful.
• Reheating (Microwave): Warm individual servings in the microwave for 40–60 seconds, just until heated through.
• Reheating (Oven): For a crisper topping, reheat in a 325°F oven, covered with foil for 10–15 minutes, then uncovered for 5 minutes.
• From Frozen: Thaw overnight in the fridge, then reheat as above.
• Make-Ahead Tip: You can slice the apples and toss them with lemon juice, then refrigerate for up to 24 hours. Keep the topping mixture in a separate container in the fridge, and assemble and cook when you’re ready.

Notes

• Apple choice matters. Tart apples like Granny Smith hold their shape better, while sweet apples like Gala or Honeycrisp give more natural sweetness. I like a mix for balance.
• Sweetness level. If your apples are very sweet, you can reduce the sugar in the filling by 2–3 tablespoons without losing flavor.
• Spice it your way. This cinnamon apple crisp is pretty classic, but don’t be afraid to bump up the cinnamon or add a pinch of cardamom or allspice.
• Don’t skip the rest time. Allowing the crisp to sit after cooking gives the juices time to thicken—this is one of those small steps that really improves the final texture.
• Slow cooker quirks. Every crock pot runs a bit hotter or cooler. The first time you make this, check around 3 hours and then every 30 minutes so you learn how your cooker behaves with this kind of dessert.
• Serving suggestion. For a brunch twist, serve this warm apple dessert with vanilla Greek yogurt instead of ice cream—it feels almost like a “healthy breakfast” situation. Almost.

Honestly, after testing this recipe several times, the big lesson was: don’t overthink it. As long as your apples are tender and your topping is cooked through, you’re going to have a lovely, cozy dessert.

FAQs

1. Can I cook this on HIGH instead of LOW?
Yes, you can cook this slow cooker apple crisp on HIGH for about 2–2½ hours, but LOW tends to give more even, gentle cooking and better texture for the apples.

2. My topping seems soft—how do I make it crispier?
Some moisture will always collect in a slow cooker, so for a crisper topping, prop the lid open slightly during the last 30 minutes or transfer the topping to a baking sheet and broil it briefly, then add it back.

3. Do I have to peel the apples?
You don’t have to, but peeled apples give a softer, more classic texture. Leaving the peels on adds extra fiber and a bit of chew; some people enjoy that rustic feel.

4. Can I use quick oats instead of old-fashioned oats?
You can, but the texture will be softer and a bit less “crunchy.” If you use quick oats, reduce the amount to about ¾ cup so the topping doesn’t get too dense.

5. Can I reduce the sugar for a lighter dessert?
Yes. You can cut the sugar in both the filling and topping by about 25% and still have a very tasty slow cooker dessert recipe, especially if your apples are naturally sweet.

6. What size slow cooker should I use?
A 5–6 quart slow cooker works best. You can use a smaller one, but you may need to reduce the recipe or add a little extra cook time.

7. Can I double this recipe?
Yes, in a large 7–8 quart slow cooker you can make a bigger batch. Add about 30–45 minutes to the cook time and check the center to be sure the apples are tender.

8. Is this good served cold?
It’s definitely best as a warm apple dessert, but chilled leftovers straight from the fridge are pretty wonderful too—especially with a spoonful of yogurt for a semi-respectable breakfast.

Conclusion

This Slow Cooker Apple Crisp Recipe brings together everything I love about a good comfort food dessert: simple ingredients, cozy fall flavors, and a cooking method that fits real life. No oven, no fancy gear—just your trusty crock pot and a bowl of apples.

If you try this slow cooker apple crisp, I’d love to hear how it turned out for you—leave a comment, share your favorite variations, or tell me what you served it with. And if you enjoy this, you might also like pairing it with a warm mug of homemade hot chocolate or checking out other slow cooker dessert recipes on your list for the season. Happy cooking, friend.

Slow Cooker Apple Crisp

This Slow Cooker Apple Crisp delivers tender, cinnamon-spiced apples topped with a buttery oat crumble, all made hands-off in the crock pot. It’s a cozy, low-effort dessert perfect for fall evenings, holidays, or any time you’re craving warm apple comfort.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 7 servings

Calories 350 kcal

Ingredients

  

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• 8 medium apples about 3–3½ pounds, peeled, cored, and sliced ¼-inch thick; use a mix of tart and sweet apples like Granny Smith, Honeycrisp, Gala, or Fuji
• 1/2 cup granulated sugar for the apple filling
• 1/4 cup light brown sugar packed, for the apple filling
• 2 tablespoons lemon juice fresh if possible
• 2 teaspoons ground cinnamon for the apple filling
• 1/4 teaspoon ground nutmeg optional
• 1/4 teaspoon ground cloves optional, for a deeper fall flavor
• 2 teaspoons cornstarch to help thicken the juices
• 1/4 teaspoon fine sea salt for the apple filling
• 1 cup old-fashioned rolled oats not quick oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar packed, for the topping
• 1/4 cup granulated sugar for the topping
• 1/2 teaspoon ground cinnamon for the topping
• 1/4 teaspoon fine sea salt for the topping
• 1/2 cup unsalted butter 1 stick, cold and cut into small cubes (if using salted butter, reduce added salt slightly)
• 1/2 cup chopped pecans or walnuts optional, for crunch
• butter or nonstick cooking spray for greasing the slow cooker
• vanilla ice cream optional, for serving
• whipped cream optional, for serving
• caramel sauce optional, for serving
• ground cinnamon optional, extra sprinkle for serving

Instructions

 

• Lightly grease the bottom and sides of a 5–6 quart slow cooker with butter or nonstick spray to prevent sticking and make cleanup easier.
• Peel, core, and slice the apples into roughly ¼-inch slices. Try to keep the slices similar in size so they cook evenly. If the apples are very juicy, pat them dry with a paper towel before mixing.
• In a large bowl, combine the sliced apples, ½ cup granulated sugar, ¼ cup packed light brown sugar, lemon juice, 2 teaspoons ground cinnamon, nutmeg, cloves (if using), cornstarch, and ¼ teaspoon fine sea salt. Toss until the apples are evenly coated and no dry cornstarch remains.
• Pour the coated apple mixture into the greased slow cooker and spread into an even layer, gently pressing down so there are no large gaps.
• In a separate bowl, stir together the oats, flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon fine sea salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in the chopped nuts, if using.
• Sprinkle the oat mixture evenly over the apples in the slow cooker. Do not pack it down; just cover most of the fruit, leaving a few small gaps.
• Cover and cook on LOW for 3½–4½ hours, or until the apples are tender and bubbly and the topping is set. Begin checking around 3½ hours, as slow cookers vary. The apples should be soft when pierced with a fork but not completely mushy.
• For a crisper topping, if your slow cooker has a bake or crisp setting, use it for 15–20 minutes at the end, propping the lid slightly open with a wooden spoon to let steam escape. Alternatively, carefully lift off chunks of the topping, spread on a baking sheet, and broil for 3–5 minutes until lightly browned, then return to the apples.
• Turn off the slow cooker and let the apple crisp sit uncovered for 15–20 minutes. This allows the juices to thicken so the dessert is not too runny when served.
• Spoon the warm apple crisp into bowls and serve with vanilla ice cream, whipped cream, a drizzle of caramel sauce, and an extra sprinkle of cinnamon if desired.

Notes

Apple choice matters: tart apples like Granny Smith hold their shape, while sweet apples like Gala or Honeycrisp add natural sweetness—using a mix gives great balance. If your apples are very sweet, you can reduce the sugar in the filling by 2–3 tablespoons. Adjust spices to taste by increasing the cinnamon or adding a pinch of cardamom or allspice. Don’t skip the 15–20 minute rest after cooking; it helps the juices thicken and improves the final texture. Every slow cooker runs differently, so the first time you make this, start checking for doneness at about 3 hours and then every 30 minutes. For a brunch twist, serve with vanilla Greek yogurt instead of ice cream.

Nutrition

Calories: 350kcal

Keyword Apple Dessert, Comfort Food, Crock Pot Apple Crisp, Fall Dessert, Oat Crisp, Slow Cooker Apple Crisp

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