Crock Pot Apple Crisp

A white slow cooker filled with golden brown granola made of oats and spices.

4.73 from 11 ratings

Tender cinnamon apples under a buttery oat topping that holds its texture, made entirely in the slow cooker. This is my tested method for keeping the topping from turning soggy, no oven required.

Prep Time15

Cook Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: crock pot apple crisp, slow cooker apple crisp

Servings: servings

Author: Beth

Equipment

Ingredients

6-7 large apples 8-10 smaller apples. For the best flavor, mix a few different apple varieties instead of sticking to just one. I recommend a mix of Granny Smith, Honeycrisp, Golden Delicious, Pink Lady or Braeburn.
1 Tbsp lemon juice
¼ cup (54g) brown sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves

Topping

1 ½ cups (134g) old fashioned rolled oats
1 cup (120g) all-purpose flour
½ cup (107g) brown sugar
1 tsp cinnamon
¼ tsp salt
¾ cup (170g) unsalted butter cold and cut into pieces

Instructions

Spray a 5 quart crock pot or larger 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.
6-7 large apples
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.
1 Tbsp lemon juice, 1/4 cup (54g) brown sugar, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves
In the same mixing bowl (you can rinse and dry the bowl!), 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.
1 1/2 cups (134g) old fashioned rolled oats, 1 cup (120g) all-purpose flour, 1/2 cup (107g) brown sugar, 1 tsp cinnamon, 3/4 cup (170g) unsalted butter
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 (towel still in place) before serving.
Enjoy warm or cold! We love ours with vanilla ice cream.

Notes

The nutmeg and cloves can be substituted for 3/4 tsp apple pie spice.

Gluten-Free: Use certified gluten free oats and a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.

To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm a larger batch in a low oven until heated through.

To Make Ahead: Prep the apple mixture and the oat topping separately and store them covered in the refrigerator overnight. The next day, combine them in the crock pot and cook as directed, adding a little extra time since you're starting from cold.

To Freeze: Let the crisp cool completely, then transfer it to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a low oven until warmed through and the topping crisps back up.

Note: Using a towel under your slow cooker lid carries some fire risk, so use this method at your own discretion. I have done it many times without issue, but every slow cooker heats differently. If it is your first time, check the towel about an hour in to make sure it is not too hot.

Nutrition