This ooey gooey crock pot apple crisp is spiced to perfection with nutmeg and cinnamon. It is a crowd pleaser and super quick and easy to throw together. Just let the slow cooker do the work!
Sink your teeth into this homey dessert, reminiscent of an apple pie, but with less prep time. The crock pot does all of the work, and doesn’t heat up your kitchen! Get your sweet on this summer with these additional tasty treats: Blackberry Cobbler, Blueberry Cobbler, and Peach Crisp.
A Favorite in the Crock pot
We already have some really delicious apple bakes such as the Easy Apple Crisp and Apple Cobbler. I am so happy to be able to share this Crockpot Apple Crumble with all of you.
You may be thinking “Wait I thought this was an apple crisp!” I guess it depends on where you’re from. Some places use the terms interchangeably. Other places differentiate the two with the use of oats. If the recipe includes oats then it’s a crisp otherwise it’s a crumble. No matter what you call it, it’s a deliciously warm and comfy dessert and bonus this recipe uses the crock pot!
This is super easy to make and really delicious!
Best Apples for Apple Crisp
You could really use any apple you have on hand, but there are some apples better suited for baking than others. Here are a few good ones to choose from:
- Honey crisp
- Granny apple
- Golden delicious
I also wanted to note that overripe apples work well in this recipe. They may even soften faster, saving you a little cook time.
How to Make Crock Pot Apple Crisp
TOPPING. In a medium bowl, whisk together the flour, brown sugar, sugar, cinnamon, nutmeg, and salt. Grate the cold butter into the bowl. Cut in the butter using a pastry blender or two knives, until the pieces are no larger than pea sized. Add the walnuts and toss to combine.
FILLING. Spray the crock pot with cooking spray, then add the apple slices to the crock pot. Add the sugar, corn starch, cinnamon, and lemon juice, and toss to combine.
COOK & SERVE. Sprinkle the topping in an even layer over the apples. Cover and cook on high for 2 hours, or on low for 4 hours. Partially uncover, and continue cooking for one hour to remove the excess moisture from the topping. Serve warm with ice cream or whipped cream on top.
- Another apple tip is to be sure that you cut them all the same size. This way you are certain that they will all cook at the same rate.
- If you find that your desert is a little sweet add zest from a lemon or an orange to balance it out.
- The topping was really soggy when I pulled off the lid, but it did crisp up significantly during the hour with the lid partially uncovered.
Toppings + Storing
Crispy Topping: As it’s cooking in the crock pot you’ll notice that the top of the apple crisp is not so crispy. The recipe states to adjust the lid so the dish is partially uncovered. This will allow the excess moisture to evaporate during the last hour. Another suggestion that will help give a crisp topping is to place a sheet of paper towels over the top of the pot then place the lid on. The paper towel will help absorb moisture during the first part of cooking. Remove the paper towel when you adjust the lid to finish the last hour.
Although very unlikely, as the condensation will make it damp, be sure that the paper towel does not get too hot and somehow catch fire.
Top with: a scoop of vanilla ice cream, A dollop of whipped cream, caramel drizzle
Leftovers: If you happen to have any leftover you can either store them in the fridge or freezer to be enjoyed later. (They make a delicious breakfast). You can put the leftovers in one large container or divide it up into individual serving sized containers.
- Fridge: Store in the fridge for 2-3 days
- Freezer: store for up to 3 months.
- To Reheat: thaw if applicable. If you’re on the go, or in a hurry, you can easily use the microwave to reheat the dessert. Otherwise heating it up the oven will help crisp up the topping. Set the oven to 350°F and heat for 10-15 minutes, or until hot.
Other cobblers and crisps:
- Pumpkin Cobbler
- Blackberry Cobbler
- Peach Cobbler
- Blueberry Cobbler
- Peach Crisp
- Bisquick Peach Cobbler
Slow Cooker Apple Crisp Recipe
for the topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter cold
- 1 cup walnuts chopped
for the filling:
- 6 cups apples peeled and sliced
- 1/3 cup sugar
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- In a medium bowl, whisk together the flour, brown sugar, sugar, cinnamon, nutmeg, and salt. Grate the cold butter into the bowl. Cut in the butter using a pastry blender or two knives, until the pieces are no larger than pea sized. Add the walnuts and toss to combine.
- Spray the crock pot with cooking spray, then add the apple slices to the crock pot. Add the sugar, corn starch, cinnamon, and lemon juice, and toss to combine.
- Sprinkle the topping in an even layer over the apples. Cover and cook on high for 2 hours, or on low for 4 hours. Partially uncover, and continue cooking for one hour to remove the excess moisture from the topping. Serve warm with ice cream or whipped cream on top.
I’m not a big “fruit” dessert person, but this is my favorite fruity dessert! It’s warm & cozy & I could eat it all winter long!
The best flavors of Fall!! This is one dessert that my whole family loves, even my kids!
I love using the slow cooker, especially this time of year! This is the easiest recipe ever and is SO tasty! Going to be making this many times this fall.
Such a yummy dessert thats made for fall. Warm and very tasty. Perfect for a cold night.
Apple crisp is so delicious and best of all it could me made in the crockpot! I like adding caramel sauce to the top.
I have never made apple crisp in a crockpot before but have wanted to try this recipe and was so surprised and happy how yummy it came out! I did crack the lid at the end and that really helped prevent it from being soggy. Will definitely make again!
Glad to hear that!! Thank you for trying it & letting me know!
Perfect fall treat!