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Seasonal crock pot apple crisp is spiced to perfection with nutmeg and cinnamon. This crowd-pleaser is quick and easy to throw together!
Sink your teeth into this homey cobbler-like dessert. Crock pot apple crisp is reminiscent of an Apple Pie but with less prep time. Blackberry Cobbler, Blueberry Cobbler, and Peach Crisp are just as yummy!
A Favorite in the Crock Pot
You may be thinking “Wait I thought this was an apple crumble!” 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 crumble otherwise, it’s a crisp. No matter what you call it, it’s a deliciously warm and comfy dessert, and bonus this recipe uses the crock pot!
Best Apples for Apple Crisp
Fall means apple season. If you’re lucky you have a tree in your yard. Otherwise, head to the local farmers market or grocery store for fresh apples. You can 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
- Pink lady
- Granny Smith apples
- 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.
A Quick Prep Time!
The slow cooker does all the work in this easy 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.
APPLES. Spray the crock pot with cooking spray, then add the apple slices to the crock pot. Add the sugar, cornstarch, cinnamon, and lemon juice, and toss to combine.
COOK. 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.
Ensure a crisp top for your slow cooker apple crisp with these simple tips!
Apple. Cut the apples all the same size. This way you are certain that they will all cook at the same rate.
Balance flavor. If your dessert is a little sweet, add zest from a lemon or an orange to balance it out.
Nuts. You can use pecans in place of walnuts or a mixture of the two.
Crispy topping. To get a crispy topping, adjust the lid so the dish is partially uncovered. This will allow the excess moisture to evaporate during the last hour.
Another suggestion to give a crisp topping is to place a sheet of paper towels over the top of the pot and 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.
STORE. Keep leftover crock pot apple crisp recipe 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 them 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 in a hurry, you can easily use the microwave to reheat the dessert. Otherwise heating it up in the oven will help crisp up the topping. Set the oven to 350°F and heat for 10-15 minutes, or until hot.
Some apples produce extra moisture so stick to baking apples. If you do use other types you may want to increase the amount of cornstarch to help thicken the sauce. Note that the filling will thicken as it cools. Also, be sure to remove the lid at the end when cooking in the crock pot to allow the top to crisp up.
For the most part, the two desserts are the same except that a crumble uses oats in the streusel topping. You can easily add oats along with the nuts when you sprinkle the topping onto the apple mixture.
For the best texture peel and core the apples. You can use a vegetable peeler and a paring knife or purchase an apple corer that will peel, slice, and core the apples with the turn of a handle.
For More Cobblers and Crisps, Try:
- Pumpkin Cobbler
- Blackberry Cobbler
- Easy Peach Cobbler
- Blueberry Cobbler
- Peach Crisp
- Bisquick Peach Cobbler
Crock Pot Apple Crisp Recipe
for the topping:
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, cornstarch, 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.
Nutrition information is automatically calculated, so should only be used as an approximation.