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Slow Cooker Apple Crisp Recipe
If you love a warm apple dessert that basically cooks itself while your house fills with the smell of cinnamon, this Slow Cooker Apple Crisp Recipe is going to be your new fall favorite.
Full Recipe Introduction
This Slow Cooker Apple Crisp Recipe is my cozy answer to those busy days when you still want something homemade and comforting on the table. Think tender cinnamon apples, a toasty oat topping, and that classic apple-pie aroma—without turning on the oven or fussing with pie crust. It’s the lazy cousin of apple pie, and honestly, I might love it even more.
I started making slow cooker apple crisp when my kids were in high school and our evenings were a blur of practices, choir rehearsals, and a dog who thought every neighbor was his personal security threat. I needed a crock pot apple crisp that I could set up in the afternoon and forget about until dessert time. This slow cooker dessert recipe checks all those boxes.
It’s especially perfect as a fall apple dessert, when the markets are full of Honeycrisps and Granny Smiths and you’ve maybe gone a little overboard at the orchard. But don’t let the season limit you—this easy apple crisp recipe works year-round with whatever baking apples you can get your hands on. The oat topping brings in fiber and texture, the butter keeps things indulgent, and you can easily adjust the sugar if you like things less sweet.
If you’ve never made a slow cooker fruit crisp before, you’re in for a treat. The apples cook low and slow until they’re soft and jammy, and the oat topping turns golden and slightly chewy around the edges—like a cross between granola and a soft cookie. Spoon it into bowls, add a scoop of vanilla ice cream or Greek yogurt, and you’ve got pure comfort food dessert.
Why You’ll Love This Slow Cooker Apple Crisp Recipe
- No oven needed—perfect for hot days or holiday oven traffic.
- Simple pantry ingredients you probably already have on hand.
- True “set it and forget it” slow cooker dessert recipe.
- Delicious way to use up extra apples from the orchard or grocery sales.
- Classic apple crisp with oats for hearty texture and flavor.
- Naturally cozy cinnamon apple crisp that makes your house smell amazing.
- Easy to adjust: make it a little lighter or extra decadent with simple tweaks.
- Crowd-friendly warm apple dessert for potlucks, game days, or holiday dinners.
- Great make-ahead dessert—reheats beautifully and tastes even better the next day.
- Flexible for gluten-free or dairy-free needs with a couple of swaps.
Ingredients
For the apples:
- 6–7 medium apples (about 2 ½–3 pounds), peeled, cored, and sliced ¼-inch thick
(Use a mix like Granny Smith + Honeycrisp or Fuji for the best flavor and texture.) - ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional but lovely)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch or arrowroot starch
(Helps thicken the juices so it’s saucy, not watery.)
For the oat crisp topping:
- 1 cup old-fashioned rolled oats
(Don’t use quick oats—they get mushy instead of toasty.) - ¾ cup all-purpose flour
(Use a 1:1 gluten-free flour blend if needed.) - ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
(You can use salted butter—just reduce the added salt slightly.) - ½ cup chopped pecans or walnuts (optional but highly recommended)
Optional for serving: vanilla ice cream, whipped cream, or vanilla Greek yogurt.
Directions
-
Prep the slow cooker.
Lightly grease the bottom and sides of a 5–6 quart slow cooker with butter or nonstick spray. This helps prevent sticking and makes cleanup much easier. -
Slice the apples.
Peel, core, and slice your apples about ¼-inch thick. Try to keep them fairly even so they cook at the same pace. If you’re working slowly, toss the slices with a splash of lemon juice as you go to keep them from browning. -
Mix the apple filling.
In a large bowl, combine the sliced apples, ½ cup brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch. Toss until every slice is well coated. You should see a light, glossy coating on the apples—no big dry spots of cornstarch. -
Arrange the apples in the slow cooker.
Spread the apple mixture evenly in the prepared slow cooker, pressing down just a bit so there are no big air pockets. This helps the apples cook down into a soft, saucy layer. -
Make the oat topping.
In another large bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some small pea-sized bits of butter left. Stir in the nuts, if using. The topping should feel a little sandy but clumpy when you squeeze it. -
Add the topping.
Sprinkle the oat mixture evenly over the apples. Don’t pack it down too much—leaving it a little loose helps the steam circulate and gives you a better crisp texture. -
Cook low and slow.
Cover and cook on LOW for 3–4 hours, or on HIGH for about 2 hours. You’ll know it’s ready when the apples are very tender when pierced with a fork and the topping looks set and slightly golden around the edges. Every slow cooker runs a bit differently, so start checking a little early the first time you make it. -
Vent for the last 20–30 minutes (for a better “crisp”).
If you can, prop the lid open slightly with a wooden spoon for the last 20–30 minutes of cooking on LOW. This lets some steam escape and helps the topping firm up instead of getting too soft. -
Rest briefly, then serve warm.
Turn off the slow cooker and let the apple crisp rest for about 10–15 minutes. It will thicken as it cools slightly. Spoon into bowls and serve warm with vanilla ice cream, whipped cream, or a spoonful of yogurt if you want to keep things lighter.
Servings & Timing
- Yield: About 6–8 servings
- Prep Time: 20 minutes
- Cook Time: 3–4 hours on LOW (or 2 hours on HIGH)
- Total Time: About 3 ½–4 ¼ hours, mostly hands-off
You can easily double this recipe for a party if your slow cooker is large (7–8 quart). Just expect the cook time to be slightly longer.
Variations
- Caramel Apple Crisp: Drizzle ¼–⅓ cup caramel sauce over the apples before adding the topping for an extra indulgent slow cooker dessert recipe.
- Maple Pecan Version: Swap half the brown sugar for pure maple syrup and use pecans in the topping for a deeper fall flavor.
- Cran-Apple Crisp: Add 1 cup fresh or frozen cranberries to the apples for a tart, jewel-toned holiday twist.
- Gluten-Free Apple Crisp: Use certified gluten-free oats and a gluten-free 1:1 baking flour in the topping.
- Dairy-Free / Vegan: Use vegan butter or coconut oil and serve with dairy-free ice cream or coconut whipped cream.
- Spiced Chai Apple Crisp: Add ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves to the filling and the topping for a chai-inspired cinnamon apple crisp.
Storage & Reheating
This crock pot apple crisp stores surprisingly well, and honestly, I love it the next morning over yogurt.
- Fridge: Let the apple crisp cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.
- Freezer: Portion into freezer-safe containers, cool fully, then freeze for up to 2 months. Label it so you don’t forget what it is—that’s a very “ask me how I know” tip.
- Reheating (Single Servings): Warm in the microwave for 30–60 seconds, just until hot and bubbly.
- Reheating (Larger Amount): Place in an oven-safe dish and warm at 325°F for 15–20 minutes, loosely covered with foil so the topping doesn’t brown too much.
- From Frozen: Thaw overnight in the fridge, then reheat as above.
You can also prep everything ahead in the slow cooker insert (apples on the bottom, topping in a separate bag in the fridge), then assemble and cook the next day.
Notes
- Apple choice matters. For the best texture, use firm baking apples like Granny Smith, Honeycrisp, Braeburn, Pink Lady, or a mix. Softer apples like McIntosh turn very mushy, which some people like, but it won’t hold as much shape.
- Sweetness check. Apples vary in sweetness. If yours are very tart, you might want to add an extra tablespoon or two of sugar to the filling. Taste a slice before you mix everything together.
- Don’t skip the starch. That little bit of cornstarch makes the difference between a runny mess and a thick, glossy sauce. Arrowroot or tapioca starch works too.
- Slow cooker quirks. Older slow cookers tend to run cooler, newer models often run hotter. The first time you make a slow cooker apple crisp, stay nearby toward the end and check for doneness.
- Texture expectations. A slow cooker fruit crisp won’t be quite as crunchy on top as an oven-baked version. The topping is more tender and chewy—but still “crisp” enough to be satisfying, especially if you vent the lid at the end.
FAQs
Can I make this Slow Cooker Apple Crisp Recipe with the peel on?
Yes, you can leave the peel on if you like a bit more texture and fiber—just slice the apples thinner. The peels will soften but still be noticeable.
What kind of apples are best for crock pot apple crisp?
A mix of tart and sweet works best—Granny Smith with Honeycrisp, Fuji, or Pink Lady gives you great balance and texture.
Can I cut the sugar to make it lighter?
You can reduce the sugar in both the filling and the topping by about 25–30% without hurting the recipe; just keep in mind it’ll taste less dessert-like and more like a breakfast crisp.
How do I keep the topping from getting soggy?
Vent the lid for the last 20–30 minutes, don’t overfill the slow cooker, and avoid stirring once the topping is on—that helps keep it more crisp.
Can I double this Slow Cooker Apple Crisp Recipe?
Yes, if you have a 7–8 quart slow cooker. Add about 30–45 minutes to the cook time and check the apples in the center for tenderness.
Can I use steel-cut oats instead of rolled oats?
I don’t recommend it here—steel-cut oats stay very chewy and don’t soften enough in this type of topping. Old-fashioned rolled oats work best.
Is this good for breakfast?
Absolutely. Warm apple crisp with oats, a little less ice cream (or some Greek yogurt), and a cup of coffee? That’s a very happy morning.
Can I make this without nuts?
Yes—just leave them out. If you’d like more crunch, you can sprinkle toasted pumpkin seeds on top when serving.
Conclusion
This Slow Cooker Apple Crisp Recipe gives you all the cozy flavors of homemade apple pie with a lot less work—and no wrestling with pie crust. It’s the kind of warm apple dessert that feels special enough for holidays but simple enough for a Tuesday night treat.
If you try it, I’d love to hear how it turned out for you—tell me what apples you used, if you made any fun twists, or if you served it with ice cream or yogurt. And if slow cooker desserts are your thing, you might also enjoy experimenting with a slow cooker peach crisp or a mixed-berry fruit crisp next.
Slow Cooker Apple Crisp
Ingredients
- 6-7 medium apples about 2 1/2–3 pounds, peeled, cored, and sliced 1/4-inch thick; use a mix like Granny Smith and Honeycrisp or Fuji
- 1/2 cup light brown sugar packed, for the apple filling
- 1 teaspoon ground cinnamon for the apple filling
- 1/4 teaspoon ground nutmeg optional, for the apple filling
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch or arrowroot starch, to thicken the juices
- 1 cup old-fashioned rolled oats do not use quick oats
- 3/4 cup all-purpose flour use a 1:1 gluten-free flour blend if needed
- 1/2 cup light brown sugar packed, for the topping
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon for the topping
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter 1 stick, cold, cut into small cubes; if using salted butter, reduce added salt slightly
- 1/2 cup pecans or walnuts chopped, optional
- nonstick cooking spray or butter for greasing the slow cooker
- vanilla ice cream, whipped cream, or vanilla Greek yogurt optional, for serving
Instructions
- Lightly grease the bottom and sides of a 5–6 quart slow cooker with butter or nonstick spray to help prevent sticking and make cleanup easier.nonstick cooking spray or butter
- Peel, core, and slice the apples about 1/4-inch thick, keeping the slices as even as possible so they cook at the same rate. If working slowly, toss the slices with a little lemon juice as you go to prevent browning.6-7 medium apples, 1 tablespoon lemon juice
- In a large bowl, combine the sliced apples, 1/2 cup brown sugar, 1 teaspoon cinnamon, nutmeg (if using), lemon juice, vanilla, and cornstarch. Toss until every slice is well coated and no dry patches of cornstarch remain.6-7 medium apples, 1/2 cup light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 tablespoons cornstarch
- Spread the apple mixture evenly in the prepared slow cooker, pressing down lightly so there are no large air pockets. This helps the apples cook down into a soft, saucy layer.6-7 medium apples
- In another large bowl, stir together the oats, flour, 1/2 cup brown sugar, granulated sugar, 1/2 teaspoon cinnamon, and salt. Add the cold butter cubes and work them into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized bits of butter. Stir in the chopped nuts if using.1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter, 1/2 cup pecans or walnuts
- Sprinkle the oat mixture evenly over the apples in the slow cooker. Do not pack it down firmly; leaving it a bit loose allows steam to circulate and helps the topping crisp up.1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter, 1/2 cup pecans or walnuts
- Cover and cook on LOW for 3–4 hours, or on HIGH for about 2 hours, until the apples are very tender when pierced with a fork and the topping looks set and lightly golden around the edges. Slow cookers vary, so start checking a bit early the first time.
- For the last 20–30 minutes of cooking on LOW, prop the slow cooker lid slightly open with a wooden spoon if possible. This allows steam to escape and helps the topping firm up instead of becoming too soft.
- Turn off the slow cooker and let the apple crisp rest for 10–15 minutes to thicken slightly. Spoon into bowls and serve warm with vanilla ice cream, whipped cream, or a dollop of vanilla Greek yogurt, if desired.vanilla ice cream, whipped cream, or vanilla Greek yogurt
