I feel like this is the first year where I am actually excited about apple desserts.
Normally September hits and I join the “PUMPKIN EVERYTHING!” bandwagon – but this year I feel like taking it slow and enjoying September’s best fruit.
In the past I’ve never been a big apple dessert fan, I would always choose chocolate anything over an apple based dessert. But I think my problem was that I never tried any apple desserts..
I know it’s lame. I am totally guilty of ordering the same thing at a restaurant because I know I will like it and that’s comforting.
But I wanted to add a few solid apple desserts to the blog. So I prepped a batch of crock pot apple crisp (for the first time ever) and once I had a bite I was like “I LOVE APPLE DESSERTS!”
The third batch of apple crisp is in the crock pot right now and you better believe that this girl is excited.
Getting a tad bit deep – I think one of the underlying reasons I never wanted to make apple desserts is that I wanted to deny that fall was here. Or that the seasons were changing.
Fall always meant the start of school, which meant I had to get adjusted to a change and I’m someone who doesn’t like change.
Even as an adult I kind of disliked fall because it meant that my work schedule as a nanny would change. But this fall is really different – I’m excited. I’m excited because this is the first fall where I am blogging full time instead of juggling 8 different priorities at once.
So bring on all the apples!
I’m not sure if I will ever make apple crisp in the oven – the crock pot method is so easy and I never have to worry about the crisp burning or if the apple are soft enough. The inside of a crock pot is a magical land.
I love that this crock pot crisp is very versatile when it comes to the type of apples you can use. I’ve used pink lady apples, granny smith and honey crisp. It just depends on if you like tart apples or if you want sweeter apples – or you can use a combination of both!
I recommend 6-7 large apples or 8-10 smaller apples. Be sure to skin and core the apples – no one wants chewy skin (or cores!) in their apple crisp!
This recipe will feed a crowd and it also refrigerates and re-heats nicely.
I’m so thankful for this season of change, for the chance to put my energy into something that feeds my soul, for the opportunity to slow down and snuggle in a blanket with a bowl of apple crisp.
For a step-by-step of how to make this crock pot apple crisp recipe, watch this short video:
- 6-7 large apples (8-10 smaller apples), I recommend granny smith, honey crisp or something more tart or a combination of apples is nice too
- 1 tbsp lemon juice
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 & 1/2 cup rolled oats
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 & 1/2 stick butter, cold and cut into pieces
- Spray a crock pot lightly with non-stick cooking spray and turn onto low. Skin and core the apples. Cut the apples into slices that are about 1/4 inch thick.
- In a large mixing bowl, combine the apples, lemon juice, brown sugar, cinnamon, nutmeg and ground cloves. Toss with your hands to coat the apples. Transfer the apples to the crock pot.
- In the same mixing bowl (you can rinse and dry!), combine the oats, all purpose flour, brown sugar, cinnamon and cut butter. Use your hands or a pastry cutter to cut the butter into the dry ingredients until only pea sized pieces of butter remain. Gently spread the oat topping over the apples.
- Place a kitchen towel under the crock pot lid - the towel will help to absorb moisture and prevent the topping from becoming too moist. Cook on low for 3 hours, with the towel in place. After 3 hours, turn the crock pot off and let the crisp sit for 1 hour with the lid on before serving.
- Enjoy warm or cold! We love ours with vanilla ice cream.
The nutmeg and cloves can be substituted for 3/4 tsp apple pie spice.