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Slow Cooker Apple Crisp

Slow cooker apple crisp with a clumpy oat crumble topping and tender cinnamon apples. Cook low for 2.5–3 hours for a spoon-tender center and a set, golden finish.
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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 Large, peeled and sliced.
  • 0.25 cup granulated sugar
  • 2 tbsp brown sugar Also used in the crumble.
  • 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
  • 1 caramel sauce

Equipment

  • 1 slow cooker
  • 1 sheet pan

Method
 

Make apple filling
  1. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, then spread them in the slow cooker.
  2. Level the apple layer in the slow cooker so it cooks evenly.
Make oat crumble topping
  1. In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Drizzle the melted butter over the dry mixture and toss until evenly moistened and clumps form.
Assemble and cook
  1. Scatter the oat crumble evenly over the apples.
  2. Place a folded kitchen towel or several paper towels under the slow cooker lid to catch condensation, keeping the topping less soggy.
  3. Cover and cook on Low for 2.5-3 hours, until the apples are tender and the topping is set.
Finish and serve
  1. For a crispier result, transfer the crisp topping to a sheet pan and broil for 3-4 minutes until lightly browned.
  2. Serve warm with vanilla ice cream and drizzle with caramel sauce.

Notes

Pro tip: the towel/paper-towel under the lid is what helps prevent a steamed, soggy crumble. Refrigerate leftovers in a covered container up to 4 days; reheat in the oven or microwave until warm. Freezing is not recommended because the oat topping can soften after thawing. For a dairy-light swap, use vegan butter in the crumble and omit the ice cream or serve with a dairy-free vanilla alternative.