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Slow Cooker Apple Crisp

Slow cooker apple crisp with tender cinnamon apples and a golden oat crumble topping. Cook on Low until the topping sets, then broil briefly for extra crunch.
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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
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples
  • 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
 

Make the apple filling
  1. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, then spread them in the slow cooker.
  2. Cover and cook on Low for 2 hours, until the apples start to soften.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl until evenly mixed.
  2. Drizzle melted unsalted butter over the oat mixture and toss until evenly moistened and clumps form.
  3. Scatter the crumble over the apples in the slow cooker, covering the surface.
Cook and finish
  1. Place a folded kitchen towel or several paper towels under the slow cooker lid to catch condensation.
  2. Cook on Low for 30 to 60 minutes more, until the apples are tender and the topping is set.
  3. For a crispier result, broil on high for 3 to 4 minutes, just until the topping turns deeper golden.
Serve
  1. Spoon the crisp into bowls and serve with vanilla ice cream and caramel sauce.

Notes

Pro tip: the towel/paper towel under the lid helps prevent condensation from making the topping soggy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave or in a 350°F oven until warmed. Freezing is not recommended because the oat topping softens. For a lighter option, use unsalted butter alternatives or reduce butter by half, keeping the clump texture as even as possible.