Slow Cooker Cranberry Apple Crisp

Cranberry apple crisp made in the slow cooker!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 419kcal

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 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.

Rolled oats - Rolled oats are also called "old-fashioned oats".
Brown sugar - Light or dark brown sugar will work.
Salt - Or 1/8 teaspoon salt.
Butter - I use salted butter. If using unsalted butter, increase the salt to 1/2 teaspoon of kosher salt or 1/4 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.