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Slow Cooker Apple Crisp

Slow Cooker Apple Crisp with a tender cinnamon apple filling and a set, clumping oat crumble topping. Cook low in the Crockpot for 2.5–3 hours, then broil briefly for a crisp top.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples peeled and sliced
  • 0.25 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
oat crumble topping
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter melted
  • 1 vanilla ice cream for serving
  • 1 caramel sauce for serving

Equipment

  • 1 slow cooker
  • 1 sheet pan

Method
 

Prepare the apple filling
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice until evenly coated, then spread them in the slow cooker.
  2. Cover and set up for topping while you make the oat crumble.
Make the oat crumble and assemble
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then drizzle in melted butter and toss until the mixture is evenly moistened with clumps forming.
  2. Scatter the crumble over the apples in an even layer.
Cook low and control condensation
  1. Place a folded kitchen towel or several paper towels under the slow cooker lid to catch condensation, then cook on Low for 2.5 to 3 hours until the apples are tender and the topping is set.
  2. For a crispier result, transfer the crisp to a sheet pan and broil for 3 to 4 minutes, watching closely, until the topping is lightly browned.
Serve
  1. Serve warm with vanilla ice cream and drizzle caramel sauce over the top.

Notes

Pro tip: the towel/paper towel under the lid reduces condensation, helping the oat topping stay set instead of soggy. Store leftovers in the refrigerator up to 3 days; rewarm in the oven or microwave. Freeze yes—freeze portions in airtight containers up to 2 months, then thaw in the fridge and reheat. For a lighter option, you can swap half the butter with an equal amount of coconut oil or use light butter while keeping the same topping ratios.