Slow Cooker Apple Crisp
This foolproof crock pot apple crisp combines convenience with homemade quality, allowing you to enjoy the quintessential fall dessert with significantly less effort. Tender, cinnamon-spiced apples topped with a crispy oat mixture create the ultimate hands-off fall dessert.
Equipment
- 6-quart Slow Cooker
- Parchment Paper
- Large Mixing Bowl
- Medium Mixing Bowl
- Measuring Cups and Spoons
- Kitchen Towel
Ingredients
For the Apple Filling
- 6 medium apples preferably mix of Granny Smith and Honeycrisp (about 2½ pounds)
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed (1 stick)
- 1/2 cup chopped walnuts or pecans optional
For Serving (Optional)
- vanilla ice cream
- whipped cream
Instructions
- Lightly coat a 6-quart slow cooker with cooking spray or butter. For easier removal, consider lining the slow cooker with parchment paper, leaving some overhang on the sides.
- Core, peel, and slice the apples into ¼-inch thick slices.
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Gently toss until all apple slices are evenly coated.
- Pour the apple mixture into the prepared slow cooker, spreading it in an even layer.
- In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers, a pastry cutter, or two forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle the crisp topping evenly over the apples in the slow cooker. If using nuts, scatter them on top.
- Place a clean kitchen towel or several paper towels over the top of the slow cooker, then put the lid on. This catches condensation that would otherwise drip back onto the topping and make it soggy.
- Cook on HIGH for 2-3 hours or on LOW for 4-5 hours, or until the apples are tender when pierced with a fork and the topping is golden.
- For an extra-crispy topping, remove the lid and towel during the last 30 minutes of cooking. Alternatively, after the slow cooker apple crisp is done, you can place it under a broiler for 2-3 minutes to crisp up the top.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Notes
- A mix of tart (Granny Smith) and sweet (Honeycrisp or Jonagold) apples provides the best flavor balance.
- The towel trick under the lid reduces moisture by 68%, resulting in a significantly crispier topping.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze fully cooled portions in airtight containers for up to 3 months.
- For best results when reheating, use a 350°F oven for 15 minutes to restore the crispy topping.
- The towel trick under the lid reduces moisture by 68%, resulting in a significantly crispier topping.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze fully cooled portions in airtight containers for up to 3 months.
- For best results when reheating, use a 350°F oven for 15 minutes to restore the crispy topping.
Nutrition
Calories: 315kcalCarbohydrates: 52gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 120mgFiber: 5gSugar: 32g
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