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 the crock pot version of my cranberry apple crisp. 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.
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.
Ingredients and substitutions
- All-purpose flour
- Rolled oats - Rolled oats are also called "old-fashioned oats".
- Brown sugar - Light or dark brown sugar will work.
- Ground cinnamon
- Salt - Or ⅛ teaspoon salt.
- Butter - I use salted butter. If using unsalted butter, increase the salt to ½ teaspoon of kosher salt or ¼ teaspoon table salt.
- Baking apples - Apples varieties like Granny Smith or Honey Crisp work well.
- Fresh cranberries
- Granulated sugar
- Lemon juice - I highly recommend using fresh lemon juice rather than bottled lemon juice.
How to make cranberry apple crisp is the slow cooker
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 ½ hours, or cook on LOW for 2 ½-3 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.
What is the towel for?
The towel helps to absorb the condensation as the crisp "bakes". This helps to keep the crisp topping from getting soggy.
Serving suggestions
Cranberry apple crisp is delicious as-is. It also goes well with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
More slow cooker "baking" recipes!
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Slow Cooker Cranberry Apple Crisp
Ingredients
Topping
- 1 ¼ cups all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup butter (melted)
Filling
- 3 pounds baking apples (cored, peeled, and in large dice)
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh 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 ½ hours, or cook on LOW for 2 ½-3 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
- Rolled oats - Rolled oats are also called "old-fashioned oats".
- Brown sugar - Light or dark brown sugar will work.
- Salt - Or ⅛ teaspoon salt.
- Butter - I use salted butter. If using unsalted butter, increase the salt to ½ teaspoon of kosher salt or ¼ teaspoon table salt.
- Baking apples - Apples varieties like Granny Smith or Honey Crisp work well.
- Lemon juice - I highly recommend using fresh lemon juice rather than bottled lemon juice.
- Nutrition values are estimates.
Nutrition Information
Originally published November 22, 2016. Updated with new photos, tips, and information on 11/13/21.
Adapted from The Kitchn.
Heather
This recipe was SO GOOD! Loved the tart of the cranberry mixed with the apples! I did mine on low and had to leave so kept it on "warm" for a bit after the 3 hours covered and 1 hour uncovered, it was great! Topping stayed crispy! YUMMMM
Kate
Thank you! I'm so glad that you liked it! And thanks for sharing your notes.
Lorrie
Thanks Kate . I love your recipes.
Kate
Thank you so much!
Molly
I made this today and it was a huge hit at our family Christmas dinner! Delicious!!
Kate
Yay!! I'm so glad that it was a hit! Thank you for coming back to comment! =)
Jdo
I think the instructions should be edited to total time. 4 1/2 hours
Kate
Hi! Are you going off of the cooking time on low? The current time reflects the cooking time on high.
Natalie
Love the cranberries with the apples. It was a hit in our house.
Kate
Thank you! I'm so glad!
Jill
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
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
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
What is the reason for the Cotton Towel? Would a napkin do?
Kate
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!