Make this Slow Cooker Apple Crisp once and you will make it a hundred times! Check out my secret to keep that topping crispy while cooking!
It’s Fall Y’all and it’s time for cozy sweaters, short days, cute scarves and a house that smells like cinnamon and apples!
Dusted off my slow cooker for this and so glad I did! In just a few short minutes I threw this together. Wouldn’t it be great for a dinner party? No dessert hassle. Just smother a bowl in vanilla ice cream and relax in front of the fire.
HOW TO MAKE THIS DELICIOUS SLOW COOKER APPLE CRISP!
Start with apples of course! I used Granny Smiths which is the apple of apples when it comes to baking…but I have used Fuji’s and Honey Crisp and have had great results. The firmer the apple, the better it holds up in a slow cooker. Slice them up and toss them with some cinnamon and sugar and in the slow cooker they go!
Now for the topping. So easy with oats, brown sugar, more cinnamon and nuts!
I used pecans but walnuts or almonds would be great as well.
Spread on top of the apples to form your crisp.
You will find the amount of topping in this recipe is extra large. It’s everyone’s favorite part!
Now my secret weapon! How to keep the crisp crispy in a slow cooker. Place a doubled up paper towel between the lid and the slow cooker, making sure it doesn’t dip down in the middle and touch the apple crisp itself.
This will absorb some of the moisture while it cooks and keep the topping from getting to mushy…nobody like mushy crisp. (Disclaimer: watch your pot. I have used this method many times with no problems but slow cookers vary in heat. ).
This cooks faster than a big pot of soup. Plan for about 1.5 hours on high for 3 hours on low. Checking to be sure your apples don’t get too soft.
I usually check after an hour or so and make sure my apples still have some give to them. When they are cooked, take the lid off. Remove the paper towel and let them a cool a bit. Then keep the lid slightly ajar and set to warm until you are ready to dig in!
You have now mastered one more fabulous recipe for your slow cooker!
You can see all of our Slow Cooker recipes HERE.
One of our favorite is Beef Barley Soup. A real fall favorite that will keep you cozy for days!
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To easy desserts!
Slow Cooker Apple Crisp
- 8 large Granny Smith Apples peeled and sliced to approx 1/4 inch
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
For Crisp Topping
- 1 1/2 cup old fashioned oats not quick cooking
- 1 cup brown sugar
- 1 cup chopped pecans walnuts or almonds will work as well
- 3/4 cup all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 6 tablespoons melted butter
- Peel and core your apples. Slice into 1/4" slices. You want these a bit on the thicker side so they do not over cook.
- Pour sliced apples into slow cooker. Add sugar and cinnamon.
- In separate medium size bowl add all the topping ingredients. Stir well so no visible flour is remaining.
- Pour over apples and spread evenly.
- Cover pot with doubled paper towel being sure it does not sag in the middle and touch the topping.
- Cover and cook. High for 1.5 hours or low for 3 hours. Check mid point to be sure your apples are not getting to soft.
- Remove paper towel. Cool slightly to stop cooking process. Vent lid and keep warm.
- Use Granny Smith apples. The firmer the apple the better.
- Slice them slightly thicker than a usual apple crisp to keep them from overcooking.
- Use a doubled paper towel to absorb the moisture and keep your crisp topping crispier (disclaimer: slow cookers vary in heat. Keep a watchful eye on your paper towel to be sure it doesn't get too hot).
- Serve with ice cream or whipped cream!
Hello I was wondering if I can prep this recipe 5 to 6 hours before cooking in slow cooker? And can I use Macintosh apples as long as I cut them in bigger pieces? My neighbor made this apple crisp recipe and it was delicious I can’t wait to make this for my gathering.
Thank you Melissa
Kathi & Rachel says
Hi Melissa – yes you can prep it well in advance! The night before if you like! I am not familiar with McIntosh apples but there is no reason any variety of apple won’t work in this recipe. Taste for sugar. Not sure how sweet those apples are. Happy Thanksgiving!
Hi! I would love to make this for a friend who eats (mostly) gluten free. Could I substitute gluten free flour for all purpose?
Hi Allsion, I have not made this with gluten free flour but it is my assumption it would do fine in this recipe as it’s being used for the topping and isn’t required to rise or perform any ‘real flour’ tricks :).
My daughter in law can not have dairy at this time and I was wondering if it might be possible to substitute olive oil for the butter? Thoughts?
You can almost always substitute canola oil for butter, but in this case the butter helps crisp up the topping. It isn’t like adding it to a baked good. I’d probably try 1/2 oil and 1/2 apple sauce so the topping has some volume. Disclosure 🙂 – I have not tried it…
Samantha espindola says
I have a 3 quart slow cooker, would I have to cut the recipe in half? Or what size was your slow cooker??
Hi Samantha! A 3 quart will work fine! My slow cooker is really big, can’t tell you exactly because I’m out of town but it’s one of the larger size ones. This cooks down alot, you should be fine!
Hi Samantha! Why can’t you use quick oats? Could they be used with a reduced cook time?
Quick oats are partially cooked than dried. They suck up a huge amount of moisture when cooked. The apple crisp would be dry.