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.
Servings: 4
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