Slow Cooker Apple Crisp

Apple crisp served in a bowl with a fork.

This Slow Cooker Apple Crisp is warm, cozy and so easy to make. The combination of tender, sweet apple slices topped with a buttery crumbly crust is so heavenly. Add a scoop of vanilla ice cream for the ultimate dessert for fall celebrations, especially Thanksgiving!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 2

Resting time 30

Total Time 2 45

Servings servings

Calories 205

Author Kim

Ingredients

6 small to medium apples* peeled, cut into 1/2-inch slices (6 cups)
2 teaspoons lemon juice
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

For the topping

1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter cut into 8 pieces
Ice cream for serving if desired

Instructions

Add apples and lemon juice to a large mixing bowl, and toss to combine. Sprinkle the granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.
Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.
In large bowl, mix 1/2 cup flour, oats, brown sugar and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture.
Place a dish towel or a few paper towels on top of the slow cooker, and place the lid on top of the towel(s). The towels will help soak up the condensation that forms along the top of the lid, and keep the crisp topping from becoming soggy.
Cook on high for 2-3 hours, or on low for about 5-6 hours until the apples are soft and cooked through. Remove the lid and the towel(s), and cool 30 minutes. Serve with vanilla ice cream, if desired.

Video

Notes

*I recommend a sweet/crisp variety such as Honeycrisp, Jazz, or Pink Lady; or use half Granny Smith and half of another sweeter variety.

Nutrition