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Nothing says fall treat like Slow Cooker Apple Crisp. The apples are cooked to perfection and loaded with flavor and a crispy, nutty topping you will crave. The whole house will small amazing when you make this super easy dump and go dessert.
Why Make Slow Cooker Apple Crisp
This is such a favorite treat of mine! I crave it the second I see a leaf change and feel a crisp in the air.
- It’s Easy To Make. Just dump everything into a slow cooker and walk away until it’s ready!
- Wholesome Ingredients. Also consider making my Apple Pie Egg Rolls for a fun change up!
- Crispy, Nutty Topping. You will crave this nutty delicious topping.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Apples. This is the main star of the show! I use fuji, gala or granny smith.
- Lemon. A squeeze of lemon helps to keep the apples from turning brown and gives them a fresh flavor.
- Sugar. White granulated sugar and brown sugar will both be used in the recipe for a depth of sweetness.
- Corn Starch. This is what helps thicken the “sauce” for the apple crisp. You can use arrowroot as well.
- Spices. Cinnamon, nutmeg and ground ginger with a pinch of salt.
- Old Fashioned Oats. This is the base of the crumble.
- Nuts. I use sliced almond and chopped walnuts for extra crunch.
- Cold Butter. used for the crispy crumble topping.
Steps To Make Slow Cooker Apple Crisp
- Step One. Peel, core and chop the apples. Add them to a slow cooker. Squeeze the lemon over and mix (Photo 1).
- Step Two. Whisk the cornstarch, white sugar and spices together. Pour this over the apples and mix (Photo 2).
- Step Three. Make the oatmeal crisp, mix all the ingredients in a bowl and add the chopped cold butter. mix it up well until it’s all crumbly. Add it to the top of the apples (Photo 3-4).
- Step Four. Optional; add a clean kitchen towel over the slow cooker and then place the lid over it. This prevents moisture from dripping onto the crisp and making it soggy. Please note this is optional and you should ONLY do this if you are home the entire time with the slow cooker on (Photo 5).
- Step Five. Slow cook on high for 2 hours or low for 3 hours. About 15 minutes before it’s finished cooking, take the lid off completely and let the apple crisp finish cooking. This helps really thicken up the juices and crisp up the topping.
- Step Six. Serve and top with ice cream.
Recipe Tips
- Optional; add a clean kitchen towel over the slow cooker and then place the lid over it. This prevents moisture from dripping onto the crisp and making it soggy. Please note this is optional and you should ONLY do this if you are home the entire time with the slow cooker on, never leave the slow cooker unattended with a towel *just in case*.
- Use your favorite apple of choice!
- Add any combination of nuts (pecans also work great!)
- Add some chopped pears for extra fall flavors.
Recipe FAQs
Can I make slow cooker apple crisp ahead of time?
Yes! You can prep it and then cook it later, however the apples may brown a bit. I suggest cooking it and then reheating it when you are ready to enjoy.
Can Apple Crisp be made gluten free?
Yes, use arrowroot and gluten free oats to make the recipe.
Other Sweet Treats To Enjoy
Breakfast
Easy Apple Pastries
Dessert
Apple Cinnamon Cake
Dessert
French Apple Tart
Dessert
Pumpkin Pie Spice Cookies
Slow Cooker Apple Crisp
Nothing says fall like Slow Cooker Apple Crisp. The apples are cooked to perfection and loaded with flavor. Topped with a nutty crisp.
Equipment
- sharp knife
Ingredients
Slow Cooker Apple Crisp
- 6 fuji or granny smith apples, peeled, cored and diced
- 1 Tbsp fresh lemon juice
- ⅓ cup white granulated sugar
- 1¼ Tbsp corn starch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ground ginger
Apple Crisp Topping
- 1 cup old fashioned oats
- ½ cup walnuts, chopped
- ¼ cup sliced almonds
- ⅓ cup brown sugar
- ¼ cup white sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅓ cup cold butter, diced
Instructions
- Peel, core and chop the apples. Add them to a slow cooker. Squeeze the lemon over the apples and mix.
- Whisk the cornstarch, white sugar and spices together. Pour this over the apples and mix.
- Make the oatmeal crisp, mix all the ingredients in a bowl and add the chopped cold butter. mix it up well until it's all crumbly. Add it to the top of the apples, do not mix.
- Optional; add a clean kitchen towel over the slow cooker and then place the lid over it. This prevents moisture from dripping onto the crisp and making it soggy. Please note this is optional and you should ONLY do this if you are home the entire time with the slow cooker on.
- Slow cook on high for 2 hours or low for 3 hours. About 15 minutes before it's finished cooking, take the lid off completely and let the apple crisp finish cooking. This helps really thicken up the juices and crisp up the topping.
- Serve and top with ice cream.
Nutrition
Serving: 1.25 cup of apple crisp | Calories: 680kcal | Carbohydrates: 105g | Protein: 7g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 277mg | Potassium: 513mg | Fiber: 11g | Sugar: 76g | Vitamin A: 626IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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