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When we entertain, our oven and stovetop are usually crowded with pans. This easy slow cooker apple crisp can sit off to the side and cook slowly while you’re busy prepping other food. The cooking apples and fall spices smell amazing as the crisp cooks, and you’ll totally be tempted to sample it!
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Where is apple crisp from?
Apple crisp is most likely from the United States, where it was first mentioned in a recipe book in 1924. It has similarities to other apple desserts, such as apple pandowdy, apple brown Betty, and the British apple crumble.
Crisp vs. Crumble vs. Cobbler
Those from the UK, Australia, or New Zealand know crisp and crumble to be the same thing. In the United States and Canada, crisp and crumble are two different things.
- Crisp is traditionally topped with streusel that always contains oatmeal and sometimes nuts.
- Crumble is traditionally topped with a streusel that never contains oats or nuts.
- Cobbler is traditionally a thin sheet cake sprinkled with fruit, or topped with a biscuit-like dough. It never has a streusel topping.
Which apples are best for crock pot apple crisp?
I’d recommend using firm, tart baking apples, such as Granny Smith, for this slow cooker apple crisp. Granny Smith apples hold their shape and texture very well, even with lengthy cooking. Sweeter apples, like Gala or Honeycrisp, break down too much during the cooking process, yielding a mushy and unappetizing crisp.
How to Peel an Apple
- Use a vegetable peeler. It’s easy to take off too much fruit with a paring knife.
- Start from the stem end and peel in a spiral shape, or in short strokes.
- Continue until the whole apple is peeled.
How do you slice apples for apple crisp?
There are many ways to slice an apple, but here’s my favorite way to do it for apple crisp.
- Cut the apple in quarters.
- Cut out the core with a sharp paring knife.
- Slice each quarter in half lengthwise, then cut each piece in half again.
- You should have 16 slices per large apple, each measuring ¼ to ½ inch thick.
What oats are best for apple crisp?
Old fashioned, rolled oats are the best choice for making crisps. Steel-cut oats are too gritty, and quick cooking oats are too small to give an appetizing texture.
How do you keep crock pot apple crisp from getting soggy?
The secret to preventing a soggy crisp is putting a double layer of dry paper towels under the crock pot lid. The paper towels absorb most of the condensation, preventing it from dripping onto the crisp and making it soggy.
If you use the paper towel method, be sure to watch the slow cooker carefully; different crock pots heat differently. Make sure the paper towels do not touch the crock pot base, and remove them if they become too hot.
Can slow cooker apple crisp be made ahead?
Yes, you can make it ahead of time. It’s best not to cook the apple crisp in advance, though, as the topping will soften in the fridge.
- Toss the sliced apples with lemon juice, brown sugar, flour, and spices. Place in the slow cooker.
- Mix the crumble ingredients together until clumpy. Sprinkle the crumble on top of the apples.
- Refrigerate the unbaked crisp until ready to cook in the crock pot.
Will slow cooker apple crisp freeze?
Yes, you can freeze slow cooker apple crisp. For the crispiest topping, it’s best to make it up and freeze it before cooking it. If you’re in a pinch, you can freeze it after cooking.
- Toss sliced apples with lemon juice, brown sugar, and spices.
- Stir together the crumble ingredients.
- Seal the apples and crumble in separate zip-top freezer bags. Freeze for up to 3-6 months.
- When you’re ready to cook the crisp, put the apples in the slow cooker and sprinkle the crumble on top. Cook according to recipe instructions, adding a little extra time to allow the crisp to thaw.
Does apple crisp need to be refrigerated?
Technically, you can store apple crisp at room temperature, but to be safe, it’s best to refrigerate it. If you choose to store the crisp at room temperature, eat it within 1-2 days.
How long will apple crisp keep in the refrigerator?
Apple crisp should keep well in the fridge for 3-4 days. Make sure it’s tightly covered with a piece of aluminum foil or plastic wrap to keep odors out and freshness in.
How to Reheat Slow Cooker Apple Crisp
- Crock Pot Method: Turn the slow cooker to high and cook for 1 hour to reheat.
- Microwave Method: Microwave an individual serving of crisp for 30 seconds, or until hot.
How to Make Slow Cooker Apple Crisp
Gather the ingredients for the apple filling. You’ll need 6 large baking apples, lemon juice, brown sugar, all-purpose flour, cinnamon, and pumpkin pie spice.
Peel and slice each apple into 16 slices. Toss the apple slices with lemon juice to keep them from turning brown.
Add the brown sugar, all-purpose flour, and spices.
Mix the apples with your hands or a large spoon until evenly mixed.
Brush the inside of the slow cooker with butter. This helps the crisp not to stick as it cooks.
Place the apples in the slow cooker.
Grab the ingredients for the crumble: brown sugar, butter, oats, all-purpose flour, cinnamon, nutmeg, and a pinch of salt.
Mix all the crumble ingredients together until the mixture holds together in clumps.
Sprinkle the crumble mixture on top of the apple layer.
Place a double layer of paper towels on top of the slow cooker, then put the lid on top. This step helps absorb the condensation as the crisp cooks, preventing it from getting really soggy. Be sure to keep an eye on the slow cooker when it has the paper towels on it.
Cook on high for 2 hours, then remove the lid and paper towels and cook for 1 to 1 1/2 hours, until the apples are soft and the crumble is crispy around the edges.
Pro Tips for Making Slow Cooker Apple Crisp
- Use a firm, tart baking apple, such as Granny Smith. Sweeter apples will turn mushy during the long cooking.
- Slice the apples 1/4 to 1/2 inch thick. Thin slices will get mushy too quickly, while thick slices will take longer to cook.
- Toss the apple slices in lemon juice to keep them from turning brown.
- Use fresh spices for the best flavor. Spices that have been sitting in the pantry for years won’t taste or smell as good as fresh ones.
- Check the crisp occasionally to make sure that the apples aren’t overcooked. Turn the heat to low if it’s cooking too quickly.
- Keep the crisp on warm until ready to serve. Make sure the lid is askew to allow steam to escape and reduce sogginess.
Our Go-To Kitchen Tools for Slow Cooker Apple Crisp
- Swivel Veggie Peeler: this is my favorite tool for peeling apples.
- Serving Spoons: these spoons are great for mixing and serving.
- Bounty Paper Towels: these hefty towels are very absorbent.
- Rival 6-Quart Crock Pot: this versatile appliance is great for desserts, too!
- McCormick Ground Cinnamon: get a great-flavored crisp with good cinnamon.
Craving more delicious apple recipes for fall? Check out these yummy options.
- Cranberry Apple Crisp: this is our family’s favorite fall dessert! It’s sweet and tangy with a crunchy topping.
- Caramel Apple Pie: take basic apple pie to the next level with this sweet, caramel-y version.
- Hereford Apple Dumplings: an English dessert made of apples stuffed with dried fruit and baked in pastry.
The pleasure of a 5-star review for this slow cooker apple crisp would be greatly appreciated.Print
Slow cooker apple crisp is a healthy-ish fall dessert that’s super easy to cook in the crock pot! Dig into this dish of juicy apples with an oatmeal crumble, and enjoy a simple homemade dessert. Grab the recipe and make it today!
For the Filling
- 6 large tart baking apples, such as Granny Smith (3 pounds 4 ounces; 1.47 kg)
- 1 tablespoon lemon juice
- 1/2 cup light brown sugar, packed (102g)
- 2 tablespoons all-purpose flour (15g)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Crumble
- 3/4 cup all-purpose flour (90g)
- 3/4 cup old-fashioned rolled oats (80g)
- 3/4 cup light brown sugar, packed (133g)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted (85g)
- pinch of salt
- Prepare the apples. Peel and core the apples, cutting each one into 16 slices. Be careful not to make the slices too thin, or they will overcook. Toss the apple slices in the lemon juice as you work to prevent them from turning brown.
- Toss. Mix the apple slices with the brown sugar, all-purpose flour, cinnamon, and pumpkin pie spice until well blended.
- Butter up. Brush the ceramic slow cooker insert with butter, then spread the apple slices in the slow cooker.
- Crumble. Melt the butter, then mix all the crumble ingredients in a small bowl until the mixture holds together in clumps. Sprinkle the crumble on top of the apple slices in the slow cooker.
- Paper towels. Lay a double layer of paper towels on top of the slow cooker insert, then place the lid on top of the paper towels. Trim off any excess towel so there’s about an inch sticking out around the lid. This absorbs the condensation from the lid, keeping the crisp crispier.
- Cook. Turn the slow cooker to high and cook for 2 hours with the lid on. Remove the lid and paper towels and continue to cook for another 1 to 1 1/2 hours on high. The crisp is ready when the apples are soft but not mushy, and the topping is set and crunchy around the edges.
- The pleasure of a 5-star review for this slow cooker apple crisp recipe would be greatly appreciated.
- 👩🏻🍳 Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
- Disclaimer: the paper towels under the lid could be a fire hazard. Be sure to keep the towels away from the heating base and watch them closely. If the towels get too hot, remove them from the crock-pot. Do not leave the slow cooker unattended.
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Keywords: slow cooker apple crisp healthy, crockpot apple crisp