Slow Cooker (Crockpot) Apple Crisp
User Reviews
5
Slow Cooker (Crockpot) Apple Crisp
Description
Slow Cooker (Crockpot) Apple Crisp features sliced firm baking apples mixed with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch to hold the filling together. The crisp topping blends oats, flour, brown sugar, and cinnamon coated in melted butter or coconut oil for a crumbly texture. Cooking the apples slowly in a covered slow cooker ensures they soften evenly while a towel prevents condensation from softening the oats, maintaining a pleasing crunch.
The result is a warm, comforting dessert with subtly spiced, tender apples beneath a golden, buttery oat crust. The apples keep some shape without becoming mushy, making this a great dish for serving directly from the slow cooker at family gatherings or casual meals. It pairs well with a scoop of ice cream or whipped cream for extra richness.
Using firm, sweet apples like Honeycrisp or Fuji is recommended to avoid overly mushy filling. The dish can be made gluten free by swapping in certified gluten-free oats and gluten-free flour blends, and vegan by substituting butter with coconut oil. Leftovers keep well refrigerated for several days and can also be frozen, including the uncooked topping for make-ahead convenience.
Ingredients
- 6 apple large or 8 medium, sliced ¼-inch thick (8 cups
- 1 tablespoon lemon juice
- ⅓ cup brown sugar packed
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- Pinch salt
Topping:
- 1 cup old-fashioned oats can use certified gluten-free oats
- ½ cup flour
- ¼ cup brown sugar packed
- ½ teaspoon cinnamon
- Pinch salt
- 5 tablespoons butter melted, substitute coconut oil if vegan
Instructions
- Coat the insert of a 6-quart or larger slow cooker with cooking spray.
- Add the apple slices, lemon juice, brown sugar, cornstarch, cinnamon, nutmeg and salt. Stir to combine well. Spread the apples out in an even layer.
- To make the topping, stir the oats, flour, brown sugar, cinnamon, and salt together in a medium bowl. Pour in the melted butter or coconut oil and stir until all the ingredients are coated and the mixture is wet and crumbly. Sprinkle the topping evenly over the apples.
- Place a dish towel on top of the slow cooker, making sure it does not sag down onto the crisp. Place the lid on top of the towel. This towel will help soak up the condensation that forms under the lid, keeping the crisp topping from getting soggy.
- Cook on high for 2 ½- 3 ½ hours or on low for 6-8 hours, until the apples are soft. Remove the lid and towel and serve the crisp hot. Top with a scoop of ice cream, if desired.
Notes
- Select firm, baking apples such as Honeycrisp, Fuji, or Granny Smith to avoid watery or overly soft filling.
- Avoid lifting the slow cooker lid during cooking to maintain temperature and proper cooking time.
- Store leftovers in the refrigerator for up to 5 days; they make a nice breakfast topped with yogurt.
- The apple crisp and topping can both be frozen for up to 3 months, with topping frozen uncooked for fresh texture.
- For gluten-free preparation, use certified gluten-free oats and a gluten-free baking flour blend.
- Use coconut oil instead of butter to make the recipe vegan friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 211kcal | 11% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 17mg | 1% |
| Potassium | 230mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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