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Slow Cooker Apple Crisp

Slow Cooker Apple Crisp with tender cinnamon apples and a set, clumpy oat crumble topping. Cook low for hours, then broil briefly for a crisp top that holds its texture.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples peeled and sliced
  • 0.25 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
oat crumble topping
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter melted
serving
  • 1 vanilla ice cream for serving
  • 1 caramel sauce for serving

Equipment

  • 1 slow cooker

Method
 

Make the apple filling
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, then spread them evenly in the slow cooker.
  2. Set the slow cooker aside while you make the crumble topping.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then drizzle in melted butter and toss until evenly moistened and clumps form.
Assemble and cook
  1. Scatter the oat crumble over the apples in an even layer.
  2. Place a folded kitchen towel or several paper towels under the slow cooker lid to catch condensation.
  3. Cook on Low for 2.5 to 3 hours, until the apples are tender and the topping is set.
Finish and serve
  1. For a crispier result, broil for 3 to 4 minutes until the topping looks lightly browned.
  2. Serve warm with vanilla ice cream and caramel sauce.

Notes

Pro tip: catching condensation with a towel/paper towels under the lid helps keep the topping from turning soggy. Store leftovers covered in the refrigerator for up to 4 days; reheat in the microwave until warm, and note the topping will soften. Freezing isn’t recommended because the crumble texture changes. For a lower-sugar swap, reduce the granulated/brown sugar in the apple filling by 25–30% and use an unrefined sugar substitute in the same amounts.