Crockpot Apple Crisp (Printer-friendly)

Tender spiced apples with buttery cinnamon oat crumble, slow-cooked to golden perfection.

# What You Need:

→ Apple Filling

01 - 6 cups peeled, cored, and sliced apples (about 6 medium apples, preferably Granny Smith or Honeycrisp)
02 - 1/2 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1 tablespoon lemon juice
08 - Pinch of salt

→ Crisp Topping

09 - 1 cup old-fashioned oats
10 - 1/2 cup all-purpose flour
11 - 1/2 cup brown sugar, packed
12 - 1/2 cup unsalted butter, cold and cut into cubes
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon salt

# How to Make It:

01 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and a pinch of salt. Toss until apples are well coated.
02 - Transfer the apple mixture to the bottom of a lightly greased crockpot (at least 4-quart capacity), spreading evenly.
03 - In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add in the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - Sprinkle the topping evenly over the apples in the crockpot.
05 - Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the apples are tender and the topping is golden and crisp.
06 - If desired, remove the crockpot lid and cook uncovered for the last 30 minutes to allow more crisping.
07 - Serve warm, optionally with vanilla ice cream or whipped cream.

# Expert Tips:

01 -
  • The topping stays perfectly buttery and crisp, never soggy like some baked versions can get
  • You can throw everything together in fifteen minutes and forget about it until dessert time
  • The slow cooking process intensifies the apple flavor until each bite tastes like warm apple pie filling
02 -
  • Every slow cooker runs differently. Check after 2 hours on HIGH or 3 hours on LOW to prevent overcooking the apples into applesauce.
  • Removing the lid during the final 30 minutes is not optional if you want actual crisp texture. The trapped steam is what makes toppings soggy.
03 -
  • Use a 4-quart or larger slow cooker. Smaller ones crowd the filling and prevent proper steam circulation for crisping.
  • If your slow cooker runs hot, check after 90 minutes on HIGH. Better to catch it early than to serve apple mush.

Return