This Crockpot Apple Crisp is the ultimate hands-off dessert for cozy days. Tender spiced apples bake under a buttery oat topping right in your slow cooker. It fills your home with a magical aroma and delivers comfort with minimal effort.
Love Crockpot Apple Crisp? So do we! If you're into Crockpot Recipes or curious about Drinks, you'll find plenty of inspiration below.
Why You’ll Love This Crockpot Apple Crisp
- Hands-off ease: Just prep, set the slow cooker, and walk away.
- Dreamy texture: Tender apples meet a crisp, buttery oat topping.
- Heavenly aroma: Your kitchen will smell like a cozy bakery.
- Totally adaptable: Swap apples, spices, or add nuts to customize.
Ingredients & Tools
For the Apple Filling:
- 2.5–3 lbs mixed baking apples (like Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced ¼-inch thick
- ⅓ cup light brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tbsp fresh lemon juice
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup unsalted butter, cold and cut into small cubes
Tools: A 6-quart or larger slow cooker, a large mixing bowl, a medium mixing bowl, a pastry cutter or your fingers
Notes: Using a mix of apple varieties gives you the best flavor and texture—some tart, some sweet, some that hold their shape. And please, use cold butter for the topping! It’s the secret to that craggy, crisp texture we all love.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 3 g |
| Fat: | 12 g |
| Carbs: | 55 g |
| Fiber: | 5 g |
Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 3-4 hours on High (or 5-6 on Low) | Total Time: 3 hours 20 minutes (on High)
Before You Start: Tips & Ingredient Notes
- Which apples are best? I really recommend a mix! Granny Smith adds a tangy punch and holds its shape well, while Honeycrisp or Fuji bring natural sweetness and a softer texture. Using two or three different kinds creates a much more complex and interesting filling.
- Why is my topping sometimes soggy? The culprit is usually steam. To help combat this, make sure you don’t overmix the topping—you want pea-sized crumbles of butter throughout. Also, resist the urge to open the lid during cooking! Every peek releases precious heat and steam.
- Can I prepare any part of this ahead of time? Absolutely. You can peel and slice the apples a day ahead; just toss them with the lemon juice and store them in an airtight container in the fridge. The crisp topping can also be mixed and kept in the fridge for up to two days.
- What size slow cooker do I need? A 6-quart model is ideal. It gives the apples enough room to cook down without bubbling over. If you use a smaller one, you might need to reduce the quantities slightly to avoid a mess.
How to Make Crockpot Apple Crisp
Step 1: Prepare the Apple Filling. Start by peeling, coring, and slicing all your apples. You’re aiming for slices about ¼-inch thick—not too thin, or they’ll turn to sauce, and not too thick, or they won’t cook through evenly. In your large mixing bowl, combine the sliced apples with the brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Toss everything together with your hands or a spatula until every single apple slice is coated in the spiced, sugary mixture. You’ll notice the flour will start to create a bit of a paste with the juices—that’s exactly what you want, as it will thicken the filling as it cooks.
Step 2: Make the Crisp Topping. In your medium bowl, whisk together the rolled oats, flour, both sugars, cinnamon, and salt. Now, add the cold, cubed butter. Using a pastry cutter, two forks, or (my preferred method) your clean fingertips, work the butter into the dry ingredients. You’re looking for a crumbly mixture with pieces ranging from coarse sand to small peas. The trick is to work quickly so the butter doesn’t warm up and melt in your hands. When you pinch some topping and it loosely holds together, you’re done. Don’t overmix it into a uniform dough—the variation in size is what gives you those lovely crunchy bits.
Step 3: Assemble in the Slow Cooker. Lightly grease the insert of your slow cooker with a little butter or non-stick spray. This isn’t strictly necessary, but it makes cleanup a breeze. Transfer the seasoned apple filling into the slow cooker, spreading it into an even layer. Now, take handfuls of the crisp topping and sprinkle it evenly over the apples. Don’t press it down! You want a loose, airy layer that will allow steam to escape and help the top get crisp. A little goes a long way here—just a gentle, even scattering is perfect.
Step 4: Cook to Perfection. Place the lid securely on your slow cooker. You have two options here. For a faster cook, set it to High for 3 to 4 hours. If you have more time and want to let the flavors meld even more slowly, set it to Low for 5 to 6 hours. The crisp is done when the apples are tender when pierced with a knife and the filling is bubbling actively around the edges. The topping will be golden brown and feel dry and crisp to the touch. Honestly, try not to lift the lid to check until you’re near the end of the suggested cooking time.
Step 5: Serve and Enjoy. Once cooked, turn off the slow cooker and carefully remove the insert (it will be very hot!). Let the crisp sit for about 15-20 minutes before serving. This resting time allows the bubbling, juicy filling to thicken up just enough so it’s not soupy. Scoop generous portions into bowls. It’s absolutely divine served warm with a scoop of vanilla ice cream that slowly melts into the spiced apples and crisp topping. The contrast of temperatures and textures is simply heavenly.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The bright, acidic notes of the salad provide a refreshing counterpoint to the sweet, rich dessert, cleansing the palate beautifully.
- Savory herb-roasted chicken or pork tenderloin — The warm, autumnal spices in the crisp pair wonderfully with the savory, herby flavors of a simple roast, making for a perfectly balanced meal.
- A sharp cheddar cheese board — Before diving into dessert, a few slices of aged cheddar with crackers and apples is a classic fall pairing that highlights the fruit’s natural sweetness.
Drinks
- Hot spiced apple cider — It doubles down on the cozy apple-cinnamon vibe, creating a wonderfully thematic and warming experience, especially on a chilly evening.
- A rich, dark roast coffee — The bitterness of the coffee cuts through the sweetness of the crisp perfectly, making each bite taste fresh and new again.
- A glass of cold milk or a creamy latte — There’s just something timeless about the combination of a fruit crisp and milk; it’s comforting, simple, and always hits the spot.
Something Sweet
- A scoop of high-quality vanilla bean ice cream — This is non-negotiable for me. The cold, creamy ice cream melting into the warm crisp is the ultimate textural and temperature contrast.
- A dollop of lightly sweetened whipped cream — If you’re not in the ice cream mood, freshly whipped cream with a hint of vanilla adds a cloud-like lightness that complements the dessert without overpowering it.
- A drizzle of salted caramel sauce — For the ultimate indulgence, a little extra caramel sauce adds a deep, buttery flavor and a touch of salt that makes the apples and topping pop.
Top Mistakes to Avoid
- Mistake: Using only one type of apple. A single variety can make the flavor one-dimensional and the texture either too firm or too mushy. A blend is key for a balanced, interesting filling.
- Mistake: Letting the butter in the topping get warm. If your butter is soft or melted, the topping will spread and bake into a single, greasy layer instead of staying crumbly and crisp. Cold butter is non-negotiable.
- Mistake: Overmixing the crisp topping. You’re making a crumble, not a cookie dough. Overworking it develops gluten in the flour, which can lead to a tough, chewy topping instead of a light, crunchy one.
- Mistake: Skipping the rest time after cooking. I know it’s tempting to dig right in, but if you serve it immediately, the filling will be very runny. Letting it sit for 15-20 minutes allows the juices to thicken perfectly.
Expert Tips
- Tip: Add a handful of chopped pecans or walnuts to the topping. Toast them lightly first for maximum flavor. They’ll add a wonderful nutty crunch and extra depth that takes the crisp to a whole new level.
- Tip: For a deeper flavor, brown your butter first. Let the melted butter cook until it turns a nutty golden-brown color, then chill it until solid again before using it in the topping. The flavor it imparts is incredible.
- Tip: If your topping isn’t crisp enough, use the broiler. After the slow cooker is done, you can carefully transfer the crisp to an oven-safe dish and broil for 1-2 minutes to get a beautifully golden, extra-crispy top. Watch it like a hawk!
- Tip: Grate a little fresh nutmeg over the apples. While ground nutmeg is fine, using a microplane to grate a whole nutmeg right into the bowl adds a brighter, more aromatic flavor that really shines through.
FAQs
Can I make this Crockpot Apple Crisp gluten-free?
Absolutely! It’s a very easy swap. Simply use a 1:1 gluten-free all-purpose flour blend in place of the regular flour in both the filling and the topping. Just make sure your oats are certified gluten-free, as regular oats are often processed in facilities that also handle wheat. The texture and flavor will be virtually identical to the original version.
How should I store leftovers and can I reheat them?
Store any leftover crisp in an airtight container in the refrigerator for up to 4 days. To reheat, I find the best method is in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. This will help re-crisp the topping. You can also use the microwave for a quick fix, but the topping will stay soft.
Can I use frozen apples for this recipe?
You can, but you’ll need to adjust. Frozen apples release a lot more water as they thaw and cook. I’d recommend thawing them first and draining off any excess liquid before tossing them with the other filling ingredients. You may also need to add an extra tablespoon of flour to the filling to compensate for the extra moisture.
My crisp is too watery. What happened and how can I fix it?
This usually happens if the apples were very juicy, you skipped the flour in the filling, or you didn’t let it rest before serving. If it’s already cooked and too soupy, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the hot filling—it should thicken up within a minute. Let it sit for another 10 minutes before serving.
Can I double this recipe for a crowd?
Yes, but you’ll need a very large slow cooker (7-8 quarts) to accommodate a double batch comfortably. If your slow cooker is only 6 quarts, it’s safer to make two separate batches to avoid the risk of it bubbling over and making a mess. The cooking time will remain roughly the same.
Crockpot Apple Crisp
Make the easiest Crockpot Apple Crisp with minimal effort! Tender apples and a crisp oat topping create the perfect dessert. Get the simple recipe now!
Ingredients
For the Apple Filling:
-
2.5–3 lbs mixed baking apples (like Granny Smith, Honeycrisp, or Braeburn, peeled, cored, and sliced ¼-inch thick)
-
⅓ cup light brown sugar (packed)
-
2 tbsp all-purpose flour
-
1 tbsp fresh lemon juice
-
1½ tsp ground cinnamon
-
¼ tsp ground nutmeg
-
¼ tsp fine sea salt
-
1 tsp pure vanilla extract
For the Crisp Topping:
-
1 cup old-fashioned rolled oats
-
¾ cup all-purpose flour
-
½ cup light brown sugar (packed)
-
¼ cup granulated sugar
-
½ tsp ground cinnamon
-
¼ tsp fine sea salt
-
½ cup unsalted butter (cold and cut into small cubes)
Instructions
-
Prepare the Apple Filling. Start by peeling, coring, and slicing all your apples. You’re aiming for slices about ¼-inch thick—not too thin, or they’ll turn to sauce, and not too thick, or they won’t cook through evenly. In your large mixing bowl, combine the sliced apples with the brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Toss everything together with your hands or a spatula until every single apple slice is coated in the spiced, sugary mixture. You’ll notice the flour will start to create a bit of a paste with the juices—that’s exactly what you want, as it will thicken the filling as it cooks.01
-
Make the Crisp Topping. In your medium bowl, whisk together the rolled oats, flour, both sugars, cinnamon, and salt. Now, add the cold, cubed butter. Using a pastry cutter, two forks, or (my preferred method) your clean fingertips, work the butter into the dry ingredients. You’re looking for a crumbly mixture with pieces ranging from coarse sand to small peas. The trick is to work quickly so the butter doesn’t warm up and melt in your hands. When you pinch some topping and it loosely holds together, you’re done. Don’t overmix it into a uniform dough—the variation in size is what gives you those lovely crunchy bits.02
-
Assemble in the Slow Cooker. Lightly grease the insert of your slow cooker with a little butter or non-stick spray. This isn’t strictly necessary, but it makes cleanup a breeze. Transfer the seasoned apple filling into the slow cooker, spreading it into an even layer. Now, take handfuls of the crisp topping and sprinkle it evenly over the apples. Don’t press it down! You want a loose, airy layer that will allow steam to escape and help the top get crisp. A little goes a long way here—just a gentle, even scattering is perfect.03
-
Cook to Perfection. Place the lid securely on your slow cooker. You have two options here. For a faster cook, set it to High for 3 to 4 hours. If you have more time and want to let the flavors meld even more slowly, set it to Low for 5 to 6 hours. The crisp is done when the apples are tender when pierced with a knife and the filling is bubbling actively around the edges. The topping will be golden brown and feel dry and crisp to the touch. Honestly, try not to lift the lid to check until you’re near the end of the suggested cooking time.04
-
Serve and Enjoy. Once cooked, turn off the slow cooker and carefully remove the insert (it will be very hot!). Let the crisp sit for about 15-20 minutes before serving. This resting time allows the bubbling, juicy filling to thicken up just enough so it’s not soupy. Scoop generous portions into bowls. It’s absolutely divine served warm with a scoop of vanilla ice cream that slowly melts into the spiced apples and crisp topping. The contrast of temperatures and textures is simply heavenly.05
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