Go Back

Slow Cooker Apple Crisp

Slow cooker apple crisp with a tender cinnamon apple filling and a golden oat crumble topping. Cook low for 2.5–3 hours to set the crumble, then optionally broil 3–4 minutes for extra crisp edges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples
  • 0.25 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
oat crumble topping
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter melted
  • 1 vanilla ice cream for serving
  • 1 caramel sauce for serving

Equipment

  • 1 slow cooker

Method
 

Make the apple filling
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, then spread them evenly in the slow cooker.
  2. Cover and cook on Low for 2.5 hours, until the apples begin to soften.
Make and add the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then drizzle in melted unsalted butter and toss until evenly moistened and clumps form.
  2. Scatter the crumble evenly over the apples.
  3. Place a folded kitchen towel or several paper towels under the slow cooker lid to catch condensation, keeping the topping from getting soggy.
Cook and finish
  1. Cook on Low for an additional 0.5 to 0.75 hours (total 2.5–3 hours) until the apples are tender and the topping is set.
  2. For a crispier result, broil for 3 to 4 minutes after cooking, until the top is lightly browned.
  3. Serve warm with vanilla ice cream and drizzle with caramel sauce.

Notes

Pro tip: the towel/paper towel under the lid helps control condensation, which keeps the oat topping from turning soggy. Refrigerate leftovers in a covered container for up to 3 days; reheat in the microwave or in a 350°F oven just until warmed through. Freezing isn’t recommended because the crumble texture softens after thawing. For a dairy-light swap, use plant-based butter in the crumble (ice cream remains optional).