It’s apple season — and I can’t think of a better way to celebrate it than with this fall classic Slow Cooker Apple Crisp.
Apple Crisp (or Apple Crumble) is a quintessential autumn dish. An incredibly delicious seasonal comfort food that I love to make as soon as the new crop apples begin showing up in our market. Or, if I’m fortunate enough to have just visited the Yakima Valley where my parents grew up, straight from the apple orchard.
And the slow-cook method is not only convenient but a bit indulgent. I get to work in my office and smell the apples baking — for hours. It’s a happy day when that happens!
The first reference to an apple crisp recipe doesn’t occur until 1924 in Everybody’s Cook Book: A Comprehensive Manual of Home Cookery, by Isabel Ely Lord.
In the same year, the recipe makes an appearance in a newspaper article featured in Wisconsin’s Appleton Post Cresent.
While rather a newcomer in culinary history, it quickly became an autumn classic favorite in British, American, and Canadian households.
A distant cousin, the apple pandowdy, a similar variation to an apple crumble or crisp, first appeared in Miss Corson’s Practical American Cookery in 1886.
And whether you call it apple crumble, or apple crisp, the dish defines the season.
Slow-cooking an apple crisp — or crumble isn’t much different than the traditional oven method. But it’s incredibly convenient, permeates your home with the fragrance of autumn, and is a welcome dessert after a chilly fall day.
One secret to an amazing apple crisp is, of course, the quality and variety of the apple. Each presents a unique flavor and texture. My favorite variety is an old-fashioned favorite, Golden Delicious.
PrintA Favorite Fall Classic: Slow-Cooked Apple Crisp
It’s apple season — and I can’t think of a better way to celebrate it than with this fall classic Slow Cooker Apple Crisp.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Ingredients
7–8 large apples, peeled and sliced (my favorite is Golden Delicious but if you like a more tart apple, a Honeycrisp or Granny Smith is delicious!)
1 teaspoon lemon juice
1/3 cup sugar
2 tablespoons flour
Topping
1 1/2 cup old fashioned oats
1 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, diced
Instructions
Coat a medium-sized slow cooker lightly with non-stick cooking spray.
In the bottom of the slow cooker, toss apples with lemon juice, sugar, and flour.
For the topping:
Combine oats, flour, brown sugar, cinnamon, and salt in a bowl. Cut in the diced butter until it resembles coarse meal. Spread topping evenly over the apples.
Hint: I like to place a kitchen towel or paper towel under the lid of the crockpot. It helps to absorb any extra liquid and brown the topping. Purely optional.
Cook on LOW for 4 – 6 hours or HIGH for 3 hours. Test the apples to be sure they are fully cooked.
Serve warm with a scoop ice cream.
Notes
Cook Time: 3 hours on high; 4-6 hours on low
Keywords: apple crisp, slow cooker apple crisp
This sounds really good.
We love it!
Sounds great! I didn’t see where it had the amount for the lemon juice or brown sugar or nutmeg? Can u provide measurements? Thank you for sharing!
Thanks, Meginn! We were updating the apple crisp to the recipe card format for easier printing — next time I’ll be careful about live editing!! Hope you enjoy it as much as we do.
How many servings does this make?
Hi Lindsey — the apple crisp will make 6 to 8 servings.
EVeryone at our tailgate loved this. We served with small cups of ice cream. Suggest prep time not include peeling apples.
That is a fabulous tailgate idea! So glad you all loved it. We do too 😊!