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Slow Cooker Apple Crisp

Slow cooker apple crisp with tender cinnamon apples and a set, clumpy oat crumble topping. Cook low for 2.5–3 hours for a jammy filling and topping that won’t collapse—finish under the broiler for extra crisp edges.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples
  • 0.25 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
oat crumble topping
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter melted
  • 1 vanilla ice cream for serving
  • 1 caramel sauce for serving

Equipment

  • 1 slow cooker
  • 1 sheet pan

Method
 

Make the apple filling
  1. Toss the sliced large apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice until evenly coated, then spread them in the slow cooker.
  2. Cover and cook on Low for 2.5 hours to start softening the apples.
Make and add the oat crumble
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then drizzle melted unsalted butter over and toss until the mixture forms even clumps.
  2. Scatter the oat crumble topping over the apples in the slow cooker, keeping the layer mostly level.
Catch condensation and finish cooking
  1. Place a folded kitchen towel or several paper towels under the slow cooker lid to catch condensation, then continue cooking on Low for 30–60 minutes until the apples are tender and the topping is set.
  2. For a crispier result, transfer the slow cooker insert contents to a sheet pan and broil for 3-4 minutes until the crumble edges turn lightly golden.
Serve
  1. Spoon the slow cooker apple crisp into bowls and serve with vanilla ice cream and caramel sauce.

Notes

Pro tip: use the towel/paper towel under the lid to reduce condensation so the topping stays set instead of soggy. Refrigerate leftovers in a sealed container for up to 4 days; rewarm in the microwave until hot. Freezing works for the apple filling, but the crumble topping texture may soften after thawing—best enjoyed fresh. For a lighter swap, replace some butter with an equal amount of unsweetened applesauce in the crumble (texture will be less buttery but still clumpy).