Crock Pot Apple Crisp

Crock Pot apple crisp with a tender cinnamon apple filling and a set, clumpy oat crumble topping. Slow-cooked on Low so the apples soften while the topping cooks without stirring.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

apple filling

6 apples peeled and sliced
0.25 cup granulated sugar
2 tbsp brown sugar
2 tsp cinnamon
0.25 tsp nutmeg
1 tbsp lemon juice

oat topping

1.5 cup rolled oats
1 cup all-purpose flour
0.75 cup brown sugar packed
1 tsp cinnamon
0.25 tsp salt
0.5 cup unsalted butter melted

serving

1 vanilla ice cream for serving

Equipment

1 cast iron skillet
1 Dutch oven

Method

Make the apple filling

Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, then place them in the slow cooker.
Set the slow cooker to Low while you prepare the topping.

Make the oat topping

In a mixing bowl, combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt.
Drizzle in melted butter and stir until the mixture forms clumps.

Assemble and slow-cook

Scatter the oat topping over the apples in the slow cooker and do not stir.
Lay a double layer of paper towels under the lid to absorb excess moisture.
Cook on Low for 2.5 to 3 hours, until the apples are tender and the topping is set.

Crisp the topping (optional)

Transfer the crisp to an oven-safe dish and broil for 3 to 4 minutes for a crispier topping.

Serve

Serve warm with vanilla ice cream.

Notes

For the best texture, resist stirring after the topping goes on—leaving clumps helps it set. Refrigerate leftovers in a covered container up to 3 days; reheat in the microwave or oven until warmed. Freezing is not recommended for best topping texture. If you want a lighter option, use a plant-based butter alternative in the oat topping.