This heavenly slow cooker apple crisp is the perfect balance of comfort and convenience. Cozy spiced apples are paired with a crunchy, buttery topping for the quintessential fall dessert!
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When apples are in season, there’s no shortage of desserts to make. You can’t go wrong with Apple Pie or Fried Apples, and an Apple Galette is always a hit too. But don’t pass up the opportunity to make this rustic slow cooker apple crisp—it may look like a humble dessert, but it tastes like a treat from your favorite restaurant. (Especially if you add a scoop of ice cream on top!)
You can harness the power of your trusty slow cooker to create a dessert that’s both effortless and irresistibly delicious. This crockpot apple crisp is easy enough to whip up for a weeknight, but it makes enough to serve a crowd—or enough for you to enjoy leftovers for a few days!
Slow Cooker Apple Crisp Recipe
Making apple crisp in the slow cooker allows the flavors to meld together and intensify, creating a luscious apple filling and perfectly crisp topping. I do have to warn you that the incredible aroma of the cooking apples will fill your home—your house will smell like fall, but the downside is that you’ll be hungry all day waiting for your slow cooker apple crisp to be done!
Crockpot apple crisp is ridiculously easy to make. Make the apple filling by tossing sliced apples with lemon juice, vanilla, brown sugar, and spices. The filling goes into the bowl of the slow cooker, then the oat topping is sprinkled over the top. I like to put a paper towel across the top of the slow cooker to absorb some of the moisture from the apples and keep the crisp topping crunchy.
Once everything is in the slow cooker, just set the timer and come back a few hours later to a perfect, warm apple crisp. Serve the crisp with a scoop of vanilla ice cream, whipped cream, or enjoy it on its own. This is the perfect easy dessert to make during apple season, so grab those Granny Smith apples, get out your crock pot, and get ready to bake something amazing.
Slow Cooker Apple Crisp Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Apples – I like to use Granny Smith apples, which are tart and crunchy. Honeycrisp apples are also great for baking as they hold their shape even after cooking for hours.
- Vanilla extract – Or switch things up and use almond extract.
- Brown sugar – I like to use dark brown sugar, which has the richest flavor.
- Nutmeg – If you can use freshly ground, that’s best!
- All-purpose flour
- Rolled oats – Be sure to use classic rolled oats and not Irish oats, which are too crunchy and hard.
- Butter – Unsalted butter is best for this recipe, as there is salt added to both the apple filling and the crisp topping already.
Here are a few easy ways to switch up this recipe and really make it your own.
- Add ½ cup sliced almonds to the apple crisp topping to give it even more crunch and nutty flavor.
- Skip the brown sugar in the apple filling to make the slow cooker apple crisp a little less sweet.
- Use a variety of apples. Honeycrisp, Gala, and Granny Smith are my favorite baking apples. They all keep their shape when cooked and won’t turn to mush. Using a few different types of apples also gives the slow cooker crisp a more complex flavor.
- Skip the nonstick spray and grease the inside of the crockpot with coconut oil. This will give the crisp a subtle tropical flavor and add more complexity.
How to Make Crockpot Apple Crisp
- Prepare the bowl: Spray the crockpot bowl with cooking spray. This will help prevent the slow cooker apple crisp from sticking to the bowl.
- Make the filling: Add the sliced apples and all the other filling ingredients into the bowl of the slow cooker. Toss all of the ingredients together with your hands and spread the apple mixture into the bottom of the bowl.
- Make the streusel topping: In a separate large bowl, combine all of the ingredients for the oat topping, mixing them with your hands. Rub the butter into the dry ingredients so it looks like coarse sand. Sprinkle the oat topping over the crockpot apples.
- Line the lid: Place a paper towel or clean dish towel over the bowl of the slow cooker. Don’t let the towel touch the crisp. It should be tight across the top of the bowl, held in place by the slow cooker lid. This is the best way to keep the topping crisp.
- Cover and cook: Place the lid on the slow cooker, then set the timer for 7-8 hours. The crisp is done cooking when it is bubbling around the edges and the top is crispy.
- Enjoy: Scoop the apple crisp right out of the crock pot and enjoy hot. I like to add a scoop of ice cream or a drizzle of caramel sauce on top of the apples to make it even more incredible.
When storing the apple crisp, try to keep the oat topping on top as you move the crisp from the slow cooker to the airtight container. You don’t want to mix the crispy oat topping into the apple filling or it will get soggy. If you’re worried about mixing the topping and filling too much, simply refrigerate leftovers in the slow cooker insert.
How to Store Slow Cooker Apple Crisp
If you have leftover apple crisp, move it to an airtight container and store in the fridge for up to a week. Reheat the slow cooker crisp in the microwave or toaster oven until the apples are hot again.
You can freeze the cooked apple crisp for up to three months. This is a great way to capture the flavors of fresh apples and have a perfect fall dessert anytime the mood strikes! Thaw the frozen crisp by placing it in the fridge overnight. You can also warm this easy fall dessert in the microwave.
Placing a towel over the top of the slow cooker will help absorb some of the moisture from the crisp as it cooks. This will make the oat topping crunchy and not soggy. When you reheat leftover apple crisp, warm it up in a toaster oven or oven set to 350ºF for 10 minutes. This will help re-crisp the topping.
Firm apples are best for apple crisp and apple pie filling. Use Honeycrisp, Granny Smith, gala, fuji or Braeburn apples. Avoid McIntosh apples, which are very soft and fall apart as they bake.
Apple crisp is made with a crunchy, streusel-like oat topping, while apple cobbler has a soft, biscuit topping. The filling for both apple crisp and apple cobbler is the same, it is just the toppings that are different.
Slow Cooker Apple Crisp
- 6 apples peeled, cored, sliced
- 1 lemon, juiced
- 1 tablespoon vanilla extract
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon flour
- 1 ¼ cup rolled oats
- ½ cup flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons butter, melted
- Start by making the apple filling. Add the apple slices, lemon juice, vanilla, brown sugar, cinnamon, nutmeg, salt, and flour to the bowl of your slow cooker. Toss all the ingredients together well then spread them into an even, flat layer.6 apples, 1 lemon, juiced, 1 tablespoon vanilla extract, ½ cup brown sugar, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ¼ teaspoon flour
- Mix all of the ingredients for the oat topping together in a separate mixing bowl. Sprinkle the oat mix over the apples inside the slow cooker.1 ¼ cup rolled oats, ½ cup flour, ⅓ cup brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt, 4 tablespoons butter, melted
- Place a dish towel or paper towel across the top of the slow cooker then put the top on, over the towels. The towels will absorb some of the steam from the apples as they cook and prevent the crisp topping from getting soggy.
- Set the slow cooker to low and cook for 7-8 hours. When the crisp is ready, the apple filling will be bubbling around the edges.
- Scoop the crisp right out of the slow cooker and enjoy while warm!
- After the slow cooker crisp has cooked, turn the crockpot to the “warm” setting to keep the dessert warm until you are ready to eat it.
- Use honeycrisp, gala, golden delicious or other firm, tart apples that are good for baking.
- Serve with some vanilla ice cream or whipped cream.
- Add 1 cup of raisins to the apple filling, if desired.