Crockpot Apple Crisp (Slow Cooker Apple Crisp)
Slow cooker apple crisp is made with fresh Granny Smith apples and a buttery oat topping that stays crisp thanks to a simple condensation trick. It's an easy dessert when you want to keep the oven free without giving up the texture of a traditional apple crisp.
Servings 8
Calories 414kcal
Equipment
- measuring cups and spoons Keeps the filling and topping properly balanced.
- mixing bowls (large nad medium). One for the apple filling and another for the crisp topping.
- Knife To peel, core, and slice the apples into even pieces.
- Crockpot (6-quart / about 5.7 liters) – Gives the apples enough room to cook evenly without bubbling over.
- wooden spoon For stirring the apple mixture and serving at the end.
- pastry blender or fork. Works the cold butter into the topping until it's crumbly.
- thick, absorbent paper towels To catch condensation under the lid so it doesn't drip back onto the topping and make it soggy.
Ingredients
Filling:
- 5 medium (~ 900 g) Granny Smith apples cored, peeled and sliced
- ½ cup (100 g) granulated sugar
- 2 tbsps (16 g) all-purpose flour
- 1 tsp (3 g) ground cinnamon
- 1 tsp (5 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
Topping:
- ½ cup (50 g) old-fashioned oats
- ½ cup (65 g) all-purpose flour
- ¾ cup (150 g) packed light brown sugar
- ½ cup (113 g) cold unsalted butter cut into 8 slices
- 1 tsp ( 3 g) ground cinnamon
- ¼ tsp (1 g) kosher salt
Garnish:
Instructions
- Spray the bottom of the crockpot with cooking spray or brush it with melted butter so the apples release easily after several hours of cooking.cooking spray
- In a medium bowl, toss the apples with the granulated sugar, flour, cinnamon, lemon juice, and vanilla until every slice is coated. The flour thickens the juices as the apples cook, keeping the filling syrupy instead of watery. Transfer the apples to the crockpot.5 medium (~ 900 g) Granny Smith apples, ½ cup (100 g) granulated sugar, 2 tbsps (16 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
- In another bowl, combine the oats, flour, brown sugar, cinnamon, and kosher salt. Work the cold butter into the mixture with a fork or your hands until crumbly, leaving a few larger butter pieces behind. They'll melt gradually as the crisp cooks and help create a better topping.½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
- Sprinkle the topping evenly over the apples.
- Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 connected half-sheets), making sure they cover the opening without sagging onto the topping. Place the lid over the towels and cook on HIGH for 1½ hours or LOW for 2½ to 3 hours. The paper towels catch the condensation before it drips back onto the topping, keeping it from turning soggy.
- Remove the lid and carefully discard the paper towels. The apples should be bubbling around the edges. Continue cooking uncovered for 1 hour so the topping can finish crisping.
- Turn off the heat or switch the crockpot to the warm setting and let the apple crisp rest for about 20 minutes before serving. The filling thickens as it cools, making it much easier to scoop. Serve on its own or with vanilla ice cream.vanilla ice cream
Notes
- Firm pears can replace part of the apples if you'd like to mix the fruit. Avoid soft or overripe pears because they'll break down too much during cooking.
- This recipe was tested in a 6-quart (5.7 L) crockpot. Smaller slow cookers may bubble closer to the lid, so keep an eye on them during cooking.
- The paper towels should stay above the topping without touching it. Thick paper towels, such as Bounty, absorb condensation much better than thinner towels or half-sheets.
- Canned apple pie filling works for a shortcut. Since it's already sweetened and thickened, reduce the sugar in the filling before adding it to the crockpot.
Nutrition
Serving: 240g | Calories: 414kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 235mg | Fiber: 4g | Sugar: 48g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg