Slow Cooker Cranberry Apple Crisp
User Reviews
5
Slow Cooker Cranberry Apple Crisp
Description
Slow Cooker Cranberry Apple Crisp combines fresh cranberries with diced baking apples like Granny Smith or Honey Crisp, tossed in sugar, flour, cinnamon, and lemon juice to build a bright, well-seasoned fruit base. The topping is a mixture of all-purpose flour, rolled oats (also known as old-fashioned oats), brown sugar, cinnamon, salt, and melted butter, which becomes crumbly when combined. Cooking in a generous, greased slow cooker allows the fruit to soften gradually, while a cotton towel placed under the lid manages condensation, preventing sogginess. After initially cooking covered, the lid and towel are removed for an hour to let the topping firm and crisp. The resulting dessert offers tender, fragrant fruit with a crisp, cinnamon-oat crust that holds well.
This fruit crisp can be enjoyed on its own or with a scoop of ice cream or whipped cream, making it a versatile seasonal treat. The balance of tart cranberries and sweet apples creates a nuanced flavor profile, enhanced by cinnamon and lemon juice for brightness. The slow cooker method frees up oven space and gently melds flavors over several hours.
Notes recommend using fresh lemon juice rather than bottled for taste, and suggest variations in the type of brown sugar as well as salt adjustments depending on butter choice. The recipe yields an estimated nutritional profile but no specific times besides cooking are noted. Letting the crisp cool at least 15 minutes before serving helps the topping fully set.
Ingredients
Topping
- 1 ¼ cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup butter melted
Filling
- 3 pounds apple cored, peeled, and in large dice, baking
- 2 cups cranberries fresh
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice fresh
Instructions
- Stir together flour, oats, sugar, cinnamon, and salt in a medium bowl.
- Add melted butter, and stir until the butter is well-incorporated, and the mixture is crumbly. Set aside.
- Generously grease a 5-quart+ slow cooker.
- In a large bowl, toss apples, cranberries, sugar, flour, cinnamon, and lemon juice together.
- Spread mixture in even layer.
- Sprinkle the topping evenly over the apples.
- Place thin cotton towel over the top of the slow cooker.
- Cover with the slow-cooker lid.
- Cook on HIGH 1 1/2 hours, or cook on LOW for 2 ½-3 hours.
- Remove the lid and towel.
- Cook, uncovered, until the topping is set and firm. crisp and the fruit is tender, about 1 more hour.
- Let the crisp cool at least 15 minutes, uncovered, before serving.
Notes
- Use fresh lemon juice for better flavor compared to bottled lemon juice.
- If using unsalted butter, increase salt to 1/2 teaspoon kosher or 1/4 teaspoon table salt.
- Rolled oats are also called old-fashioned oats; both work for the topping.
- Apples like Granny Smith or Honey Crisp are suited for baking in this recipe.
- The crisp should cool for at least 15 minutes before serving to allow topping to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 76g | 25% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 181mg | 8% |
| Potassium | 279mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 44g | 88% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 40mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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