Go Back

Slow Cooker Apple Crisp

Slow cooker apple crisp combines cinnamon-coated apples with a buttery oat topping, cooked until the apples are tender and the topping forms moist crumbs. Let it stand uncovered before serving so excess moisture can evaporate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
standing 15 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 367
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 Nonstick cooking spray for greasing
  • 3 lb apples peeled, cored, and cut into 1/2-inch slices
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
For the topping
  • 1 cup old-fashioned rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted

Equipment

  • 1 6-quart slow cooker

Method
 

Prepare the filling
  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. In a large bowl, toss the apples with the granulated sugar, lemon juice, cornstarch, and cinnamon; transfer to the slow cooker.
Make the topping
  1. In a medium bowl, stir together the oats, flour, brown sugar, and salt.
  2. Pour in the melted butter and stir until the mixture forms moist crumbs.
  3. Scatter the topping evenly over the apples without pressing it down.
Cook and serve
  1. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the apples are easily pierced with a knife.
  2. Uncover, switch to HIGH if needed, and cook for 30 minutes to let excess moisture evaporate.
  3. Turn off the slow cooker and let the crisp stand uncovered for 15 minutes before serving.

Notes

For a crispier topping, scatter it evenly over the apples without pressing it down. Refrigerate leftovers for up to 4 days; freezer-friendly. For a gluten-free option, use certified gluten-free oats and a 1:1 gluten-free flour blend.