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.
Ingredients
- 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
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