Crockpot Apple Crisp (Printable)

Tender spiced apples topped with buttery cinnamon oats, slow-cooked to golden perfection.

# What You'll Need:

→ Apple Filling

01 - 6 cups peeled, cored, and sliced apples (about 6 medium apples, preferably Granny Smith or Honeycrisp)
02 - 1/2 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1 tablespoon lemon juice
08 - Pinch of salt

→ Crisp Topping

09 - 1 cup old-fashioned oats
10 - 1/2 cup all-purpose flour
11 - 1/2 cup brown sugar, packed
12 - 1/2 cup unsalted butter, cold and cut into cubes
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon salt

# How to Make It:

01 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and a pinch of salt. Toss until apples are well coated.
02 - Transfer the apple mixture to the bottom of a lightly greased crockpot (at least 4-quart capacity), spreading evenly.
03 - In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add in the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - Sprinkle the topping evenly over the apples in the crockpot.
05 - Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the apples are tender and the topping is golden and crisp.
06 - If desired, remove the crockpot lid and cook uncovered for the last 30 minutes to allow more crisping.
07 - Serve warm, optionally with vanilla ice cream or whipped cream.

# Expert Suggestions:

01 -
  • Its practically foolproof since the slow cooker does all the work and you cant easily burn the topping
  • The house smells absolutely incredible for hours while it cooks
  • You can serve it straight from the crock, meaning less cleanup and more time with your people
02 -
  • Every slow cooker runs differently, so start checking at the 2 hour mark on HIGH to avoid overcooking the apples into applesauce
  • Leaving the lid off for the last 30 minutes is the secret to getting that baked crisp texture instead of a soggy topping
03 -
  • Cut your apples into uniform slices so they all cook at the same rate
  • Rubbing the butter into the topping with your hands gives you the best texture, but a pastry cutter works if you want to keep your hands clean

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