Slow Cooker Cranberry Apple Crisp is an easy crock pot dessert recipe! Fresh cranberries and apples make this a sweet and tart treat.
Crisps are one of the most comforting cold-weather desserts.
They have a layer of warm, juicy fruit covered by a layer of sweet, crisp topping, and that combination makes them hard to beat.
This Slow Cooker Cranberry Apple Crisp is not only a mix of textures but also a great combination of sweet and tart.
I use Granny Smith apples, but a sweeter apple would also work. If you use a sweeter baking apple, adjust the sugar according to your taste.
In addition to being super tasty, this crisp is also easy because it’s made in the slow cooker.
I like to use the crock pot for desserts like this because I can toss everything in and then go run errands or do whatever I need to do without having to watch it, which makes this a great dessert for busy days or holidays.
More slow cooker “baking” recipes!
- Crock Pot Triple Chocolate Bread Pudding Recipe
- Slow Cooker Dinner Rolls
- Slow Cooker Cinnamon Rolls
If you’ve tried this slow cooker cranberry apple crisp recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Slow Cooker Cranberry Apple Crisp
Ingredients
Topping
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup butter (melted)
Filling
- 3 pounds baking apples (cored, peeled, and in large dice)
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
Instructions
- Stir together flour, oats, sugar, cinnamon, and salt in a medium bowl.
- Add melted butter, and stir until the butter is well-incorporated, and the mixture is crumbly. Set aside.
- Generously grease a 5-quart+ slow cooker.
- In a large bowl, toss apples, cranberries, sugar, flour, cinnamon, and lemon juice together.
- Spread mixture in even layer.
- Sprinkle the topping evenly over the apples.
- Place thin cotton towel over the top of the slow cooker.
- Cover with the slow-cooker lid.
- Cook on HIGH 1 1/2 hours, or cook on LOW for 2 1/2-3 hours.
- Remove the lid and towel.
- Cook, uncovered, until the topping is set and firm. crisp and the fruit is tender, about 1 more hour.
- Let the crisp cool at least 15 minutes, uncovered, before serving.
Notes
Nutrition Information
Adapted from The Kitchn.
Molly says
I made this today and it was a huge hit at our family Christmas dinner! Delicious!!
Kate says
Yay!! I’m so glad that it was a hit! Thank you for coming back to comment! =)
Jdo says
I think the instructions should be edited to total time. 4 1/2 hours
Kate says
Hi! Are you going off of the cooking time on low? The current time reflects the cooking time on high.
Jill says
Just made this in my pressure cooker – same recipe for 8 minutes and a 2 minute QPR. Came out great and I’m having it with homemade yogurt. Thanks!
Kate says
Yay!! Thank you so much for your tip! I get questions about slow cooker to pressure cooker conversion, and it’s so helpful to hear from someone who has made it that way. =)
Mary Lieber says
Did you use a towel in your pressure cooker like it says for the slow cooker? I have a Quick Cooker from pampered chief and I would love to make this in there? Thanks
Carolyn says
What is the reason for the Cotton Towel? Would a napkin do?
Kate says
The towel absorbs the condensation so that they topping doesn’t end up getting wet while it’s cooking. A napkin should work as long as it is thin enough to still allow the lid to seal. Hope that helps!