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Crock Pot Apple Crisp

Crock pot apple crisp cooks in a 6-quart slow cooker until the apples are fork-tender and the oat topping is set. A cinnamon-sugar apple filling and buttery coarse-crumb topping make an easy warm dessert.
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Prep Time 20 minutes
Cook Time 4 hours
Resting time 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 Nonstick cooking spray
  • 3 lb apples firm, peeled, cored, and cut into 1/4-inch slices
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1.5 tsp ground cinnamon
For the topping
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold and cut into small pieces

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. Add the apples, granulated sugar, lemon juice, cornstarch, and cinnamon to the slow cooker and toss until the apples are evenly coated.
Make the topping
  1. In a medium bowl, mix the oats, flour, brown sugar, and salt, then work in the cold butter with your fingers until the mixture forms coarse crumbs.
  2. Scatter the topping evenly over the apples without packing it down.
Cook the crisp
  1. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 2 1/2 hours, until the apples are fork-tender but still hold their shape and the topping is set.
  2. Turn off the slow cooker, uncover, and let the crisp rest for 15 minutes before serving.

Notes

For the best texture, keep the topping loose rather than packing it onto the apples. Refrigerate leftovers for up to 4 days; freezer-friendly. For a dairy-free version, use a plant-based butter substitute.