Crockpot Apple Crisp (Slow Cooker Apple Crisp)

Slow cooker apple crisp with tender apples and a crumbly oat topping that stays crunchy thanks to a simple paper towel trick.

Course Dessert

Cuisine American

Keyword apple crisp in crock pot, apple crisp recipe, apple dessert recipe, Crockpot Apple Crisp, crockpot dessert, easy apple crisp recipe, slow cooker apple crisp

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings

Calories 343kcal

Author Cathy Pollak

Equipment

measuring cups and spoons To keep the sugar, flour, and oats in the right proportions.
mixing bowls One for the apple filling and another for the crisp topping.
Knife To slice the apples evenly so they cook at the same pace.
Crockpot (6-quart / about 5.7 liters) – the perfect size for this apple crisp recipe. Anything smaller may overflow once the apples cook down.
wooden spoon For stirring the apple mixture and serving at the end.

Ingredients

cooking spray

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) light brown sugar packed
½ cup (113 g) cold unsalted butter cut into 8 slices
1 tsp ( 3 g) ground cinnamon
¼ tsp (1 g) kosher salt

Garnish:

vanilla ice cream

Instructions

Spray the bottom of the crockpot with cooking spray or brush it with melted butter.
cooking spray
In a medium bowl, toss together the apple filling ingredients and place them in the bottom of 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, mix the topping ingredients, using a fork or your hands to mash the butter until the mixture becomes crumbly.
½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
Sprinkle the crumble evenly over the apple filling in the crockpot.
Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 half-sheets, keeping them connected), ensuring full coverage without sagging onto the crisp. Place the lid on and set the crockpot to HIGH for 1 1/2 hours or LOW for 2 1/2 to 3 hours for perfect apple crisp.*
Uncover, discard the paper towels, and cook for 1 more hour. Turn off the heat or set to warm, and let the crisp cool for about 20 minutes before serving.
Serve on its own or with scoops of vanilla ice cream.
vanilla ice cream

Notes

You can mix in a few pears with the apples as long as they’re still firm. Overripe ones will break down too much in the slow cooker.
This recipe was tested in a 6-quart (5.7 L) crockpot. If you use a smaller one, watch for bubbling at the edges.
The paper towel trick works best with thicker towels like Bounty. Thinner or half-sheets won’t absorb enough condensation.
For a shortcut, canned apple pie filling works, but you’ll want to reduce the sugar in the recipe since the filling is already sweetened.

For optimal outcomes when making this Crockpot Apple Crisp, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition