Crockpot Apple Crisp – Warm, tender apples are slowly cooked to perfection beneath a crunchy layer of buttery oats. This easy slow cooker dessert comes together quickly and will make your house smell amazing!
Crockpot Apple Crisp
I love my slow cooker for so many reasons. Primarily because every recipe I make with my Crockpot is always incredibly EASY! This is one of those “set it and forget it” recipes that I love so much. Pretty much, the best apple filling is slowly cooked in the Crockpot until the fresh apples are deliciously tender under a layer of buttery, crunchy oats. Both the apples and oats are made flavorful with ingredients like brown sugar and cinnamon, so you just know the aroma will be intoxicating. Expect everyone in your house to ask you “what’s in the Crockpot” once they get a whiff!
I’m so excited to dive head first into all of my favorite fall recipes. Some more of my favorites include (but certainly aren’t limited to) The Best Apple Cake and Pumpkin Croissant Bread Pudding!
How to Make Apple Crisp in the Crockpot
Create the oat topping. Whisk together the flour, brown sugar, sugar, cinnamon and salt. Use a pastry cutter or fork to cut in the cold butter until a crumbly mixture forms. Stir in the oats and set aside.
Make the apple filling. Once you’ve peeled, cored, and diced the apples, mix them together with all of the other filling ingredients in the slow cooker. Cover the apple mixture evenly with the oat topping.
Cook. Cover with a lid. Cook on high for 2 hours or on low for 3.5 hours. s
Finish cooking with no lid. Remove the lid and let it stand for 1 hour, or until the topping is fully hardened.
Enjoy! Serve apple crisp warm with a scoop of vanilla ice cream and a sprinkle of cinnamon on top.
Can I use apple pie filling?
I don’t recommend it. The beauty of this easy Crockpot recipe is that the apple filling is homemade, but not a hassle! Both gala and granny smith apples come together to create a perfect contrast of sweet and tart flavors. Also, the consistency of fresh apples is so much better than what you find in canned apple pie filling.
Storing Crockpot Apple Crisp
Once it’s totally cooled to room temperature, you can store your leftover apple crisp in an airtight container in the fridge for up to 3 days. Feel free to zap your leftovers in the microwave for 30 second intervals until warmed all the way through.
Ingredient Notes for Apple Crisp
Flour – It’s always best to scoop the flour into the measuring cup with a spoon instead of dipping the cup directly into the flour. When you scoop the flour straight out of the bag, you’re really packing it in there. Packed flour is too much flour!
Apples – I like to use both gala and granny smith apples for this recipe. Gala apples are sweeter, while granny smith apples are more tart. That way, there’s a nice contrast of flavors, so the filling is neither too tart nor too sweet. It’s just right.
Cinnamon – You can enhance the warmth of the cinnamon by also sprinkling in some nutmeg and/or allspice.
Lemon Juice – Try to use freshly squeezed lemon juice instead of the bottled alternative. Fresh lemon juice has more acidity (and better flavor), which is needed for the filling.
Old Fashioned Oats – Have any extra oats? Great! Use them to make the very BEST Baked Apples… You can thank me later.
Enjoy!
~Nichole
Crockpot Apple Crisp
Ingredients
- FOR THE TOPPING:
- 2/3 Cup All Purpose Four
- 1/2 Cup Light Brown Sugar packed
- 1/4 Cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 1 Stick Butter cold and chopped into pieces
- 1 Cup Old Fashioned Rolled Oats
- FOR THE FILLING:
- 3 Gala Apples peeled, cored and diced
- 2 Granny Smith Apples peeled, cored and diced
- 1/4 Cup Granulated Sugar
- 3 Tablespoons All Purpose Flour
- 2 Tablespoons Lemon Juice
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Cornstarch
- 1 Tablespoon Pure Vanilla Extract or imitation vanilla flavor
Instructions
- Whisk the flour, brown sugar, sugar, cinnamon and salt together in a medium bowl.
- Cut in the cold butter with a pastry cutter or a fork until it forms a crumbly mixture that’s fully combined.
- Stir in the oats and set aside.
- Stir all the filling ingredients together in a slow cooker until fully combined then crumble on the topping.
- Cover the pot and cook on low for 3 ½ hours or on high for 2 hours.
- Remove the lid and let it stand for 1 hour or until the topping is fully hardened then serve with vanilla ice cream and a sprinkle of ground cinnamon if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE YOUR RECIPES
for got to put my rating on last one 4 stars
good recipe a little sweet for me but still really good if paired with butter pecan ice cream