Slow cooker apple crisp is the easiest way to make a tasty fall dessert! Tender, spiced apples are topped with a buttery brown sugar oat crumble that cooks entirely in the crock pot in this simple dessert.
Apple crisp is one of those desserts that’s always a crowd-pleaser, but making it in the slow cooker takes it to another level of easy. There’s no need to turn on the oven with this simple dessert. Just layer the spiced apples and oat topping into your crock pot, and then let it do all the work.
The apples cook up soft and tender underneath the buttery brown sugar crumble topping. It’s the perfect make-ahead dessert for busy fall days, holiday gatherings, or any time you want something warm and comforting with minimal effort.
Serve it straight from the slow cooker with a scoop of vanilla ice cream for the ultimate treat!
Ingredient notes and substitutions
- Apples: I’ve listed my favorite combination of baking apples, but you can use whatever combination of baking apples you prefer. I recommend using a combination of apples for better flavor.
- Apple cider: Fresh or shelf-stable apple cider will work.
- Apple pie spice: If you don’t have apple pie spice, you can make your own homemade apple pie spice blend.
- Kosher salt: If you don’t have kosher salt or sea salt, you can use half the amount of table salt.
- Butter: I use salted butter. If using unsalted butter, increase the salt by 1/4 teaspoon (or a pinch or two of table salt).
How to make slow cooker apple crisp
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: To make the topping, stir together flour, oats, sugar, cinnamon, and salt in a medium bowl.
Step 2: Add melted butter, and stir until the butter is well-incorporated, and the mixture is crumbly. Set aside.
Step 3: Generously grease a 5-quart+ slow cooker. Set aside.
Step 4: To make the filling, combine all the filling ingredients in a large bowl.
Step 5: Pour into the prepared slow cooker.
Step 6: Sprinkle the topping evenly over the apples.
Step 7: Place a thin cotton towel over the top of the slow cooker. Be sure that the towel isn’t touching the heating element. Cover with the slow-cooker lid.
Step 8: Cook for 3 hours on low or 1 ½ on high. Uncover and remove the towel.
Step 9: Continue cooking, uncovered, until fruit is tender and crisp is set, about 1 hour on low.
Recipe Tips!
- Towel: A thin cotton towel will help to absorb the condensation so that the topping doesn’t get soggy as it cooks. It’s important that it’s a thin towel as a bulky towel can cause the lid not to fit properly.
- Serving suggestions: I like to serve the apple crisp with either a dollop of homemade whipped cream or with a scoop or two of vanilla ice cream.
- Make ahead: You can prep the apple filling and the topping and place in separate container in the refrigerator up to 24 hours before cooking.
Storage
Store any leftover apple crisp is an airtight container at room temperature. It will keep for about 2 days when properly stored.
For longer storage, store in the refrigerator for up to 4 days.
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Slow Cooker Apple Crisp
Equipment
Ingredients
Filling
- 1½ pounds Granny Smith apples peeled, cored, and cut into ½-inch-thick slices
- 1½ pounds Honeycrisp apples peeled, cored, and cut into ½-inch-thick slices
- ½ cup apple cider
- 2 tablespoons packed light brown sugar
- 4 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- ½ teaspoon apple pie spice
Topping
- 1 ¼ cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup butter melted
Instructions
- To make the topping, stir together flour, oats, sugar, cinnamon, and salt in a medium bowl.2 tablespoons packed light brown sugar, 1 ¼ cups all-purpose flour, 1 cup rolled oats, 1 teaspoon ground cinnamon, 1/4 teaspoon kosher salt
- Add melted butter, and stir until the butter is well-incorporated, and the mixture is crumbly. Set aside.1/2 cup butter melted
- Generously grease a 5-quart+ slow cooker.
- To make the filling, combine all the filling ingredients in a large bowl.1½ pounds Granny Smith apples, 1½ pounds Honeycrisp apples, ½ cup apple cider, 4 teaspoons cornstarch, 2 teaspoons fresh lemon juice, ½ teaspoon apple pie spice, 1/2 cup light brown sugar
- Pour into the prepared slow cooker.
- Sprinkle the topping evenly over the apples.
- Place a thin cotton towel over the top of the slow cooker. Be sure that the towel isn’t touching the heating element.
- Cover with the slow-cooker lid.
- Cook for 3 hours on low or 1 ½ on high.
- Uncover and remove the towel.
- Continue cooking, uncovered, until fruit is tender and crisp is set, about 1 hour on low.
Notes
- Apples: I’ve listed my favorite combination of baking apples, but you can use whatever combination of baking apples you prefer. I recommend using a combination of apples for better flavor.
- Apple cider: Fresh or shelf-stable apple cider will work.
- Apple pie spice: If you don’t have apple pie spice, you can make your own homemade apple pie spice blend.
- Kosher salt: If you don’t have kosher salt or sea salt, you can use half the amount of table salt.
- Butter: I use salted butter. If using unsalted butter, increase the salt by 1/4 teaspoon (or a pinch or two of table salt).
- Nutrition values are estimates.
Nutrition
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