Slow Cooker Apple Crisp
This Slow Cooker Apple Crisp combines tart-sweet apples with warm spices in a hands-off dessert that cooks while you’re away. The contrast between tender fruit and crunchy oat topping creates an irresistible comfort food perfect for autumn evenings.
Ingredients
- 6-7 medium apples about 2½ pounds – preferably a mix of Granny Smith and Honeycrisp
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the topping
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- ½ cup cold unsalted butter cubed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chopped pecans or walnuts optional
Instructions
- Prepare the slow cooker by lightly coating the inside with cooking spray or butter. This prevents sticking and makes cleanup easier.
- Peel, core, and slice the apples into ¼-inch thick slices. You want them thin enough to become tender but thick enough to maintain some structure during cooking.
- Combine the apple slices in a large bowl with granulated sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Toss gently until all slices are evenly coated with the mixture.
- Transfer the apple mixture to your prepared slow cooker, spreading it into an even layer.
- Make the topping by combining oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Mix well.
- Cut in the cold butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. The butter should be pea-sized throughout the mixture.
- Stir in the chopped nuts if using. They add wonderful texture and flavor but the recipe works perfectly without them.
- Sprinkle the topping evenly over the apples in the slow cooker, covering the fruit completely.
- Place a clean kitchen towel under the slow cooker lid (making sure it doesn’t touch the food) to absorb condensation and help the topping crisp up. This step is crucial for achieving that perfect texture.
- Cook on LOW for 3-4 hours or on HIGH for 2 hours, until the apples are tender when pierced with a fork and the topping is golden brown.
- Remove the lid and towel and let the crisp rest for 20-30 minutes before serving. This allows the juices to thicken slightly.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert experience.
Notes
- For the best flavor, use a mix of tart and sweet apples. Granny Smith provides structure and tartness, while Honeycrisp, Braeburn, or Jonagold add sweetness and depth.
- The kitchen towel trick is essential for achieving a truly crispy topping. Without it, condensation will drip back onto your topping, making it soggy.
- If you prefer an extra-crispy topping, you can transfer the cooked crisp to a baking dish and place under the broiler for 1-2 minutes (watch carefully!).
- This dessert can be made ahead and reheated, though the topping won’t be quite as crisp. It keeps well in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.