Crockpot Apple Crisp (Printable Version)
Tender spiced apples with buttery cinnamon oat topping, slow-cooked to golden perfection
# What You’ll Need:
→ Apple Filling
01 - 6 cups peeled, cored, and sliced apples (about 6 medium apples, preferably Granny Smith or Honeycrisp)
02 - 1/2 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1 tablespoon lemon juice
08 - Pinch of salt
→ Crisp Topping
09 - 1 cup old-fashioned oats
10 - 1/2 cup all-purpose flour
11 - 1/2 cup brown sugar, packed
12 - 1/2 cup unsalted butter, cold and cut into cubes
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon salt
# Directions:
01 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and a pinch of salt. Toss until apples are well coated.
02 - Transfer the apple mixture to the bottom of a lightly greased crockpot (at least 4-quart capacity), spreading evenly.
03 - In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add in the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - Sprinkle the topping evenly over the apples in the crockpot.
05 - Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the apples are tender and the topping is golden and crisp.
06 - If desired, remove the crockpot lid and cook uncovered for the last 30 minutes to allow more crisping.
07 - Serve warm, optionally with vanilla ice cream or whipped cream.
# Top Tips:
01 -
- The topping stays perfectly buttery and crisp instead of drying out like oven versions sometimes do
- You can toss everything together in fifteen minutes then walk away until dessert time
02 -
- Every slow cooker heats differently so check at the two hour mark the first time you make this
- Removing the lid too often lets moisture escape and can make the apples dry instead of tender
03 -
- Cut your apples into uniform slices so some don't turn to mush while others stay crunchy
- If your slow cooker runs hot, check at 90 minutes because burnt sugar cannot be saved