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Slow Cooker (Crockpot) Apple Crisp
My Slow Cooker (Crockpot) Apple Crisp is a delicious dessert that will feed a crowd and is so easy to make. Sweet apples are cooked until tender with cinnamon and sugar and topped with a crumbly oat topping. It’s the perfect dish for entertaining and makes a wonderful addition to your holiday menu! Can be made gluten free and vegan too.
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 8
Calories: 211 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 6 large or 8 medium apples, sliced ¼-inch thick (8 cups)
- 1 tablespoon lemon juice
- ⅓ cup packed brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
Topping:
- 1 cup old-fashioned oats (can use certified gluten-free oats)
- ½ cup flour
- ¼ cup packed brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
- 5 tablespoons melted butter (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.
Cup of Yum
Notes
- You can use any sweet, firm, baking apple in this recipe. My favorite apple to use is Honeycrisp. Fuji, Jonah Gold, and Granny Smith are other good options. Avoid varieties like Mcintosh apples, which break down too much and get watery with cooking.
- Try and resist the urge to peek inside the slow cooker while the dish is cooking. Each time the lid is taken off, the internal temperature drops 10 to 15 degrees, and the cooking process is slowed down by about 30 minutes.
- You can store the apple crisp in the fridge for up to 5 days. Leftovers are delicious the next day for breakfast topped with yogurt.
- The crisp can be frozen for up to 3 months. The crisp topping can also be made ahead of time and frozen uncooked.
- This recipe can be made gluten free by using certified gluten-free oats and swapping out the flour for a gluten-free baking blend.
- This recipe can be made vegan by swapping out the lactose-free butter for coconut oil.
Nutrition Information
Serving
1 serving
Calories
211kcal
(11%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
17mg
(1%)
Potassium
230mg
(7%)
Fiber
5g
(20%)
Sugar
30g
(60%)
Vitamin A
91IU
(2%)
Vitamin C
7mg
(8%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 211
% 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.