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Crock Pot Apple Crisp

Crock pot apple crisp with a tender cinnamon apple filling and a golden oat crumble topping set on Low for 2.5–3 hours. Finish with a quick broil for extra crisp edges before serving warm with vanilla ice cream.
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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
  

For apple filling
  • 6 apples
  • 0.25 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
For oat topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted
Serving
  • 1 vanilla ice cream

Equipment

  • 1 Dutch oven

Method
 

Cook the apple filling
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, then place them into the slow cooker.
  2. Lay a double layer of paper towels under the lid to absorb excess moisture, keeping the apples covered.
Make and add the oat topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then drizzle in melted butter and stir until the mixture forms clumps.
  2. Scatter the oat topping evenly over the apples in the slow cooker, and do not stir so the topping can set on top.
Slow-cook and finish
  1. Cook on Low for 2.5 to 3 hours, until the apples are tender and the topping is set.
  2. For a crispier topping, transfer to an oven-safe dish and broil for 3 to 4 minutes until the crumble looks lightly golden.
  3. Serve the apple crisp warm with vanilla ice cream, letting the topping hold its shape as you scoop.

Notes

Pro tip: keep the topping undisturbed after scattering so it sets into craggy clumps. Store leftovers covered in the refrigerator for up to 4 days; reheat in the microwave or warm in a 300°F oven until heated through. Freezing is not ideal because the oat topping can soften after thawing. For a lighter swap, use unsalted butter substitute or reduce the butter to 1/4 cup while keeping the rest the same.