Slow Cooker Apple Crisp: A Fall Favorite

This ultra-simple Slow Cooker Apple Crisp is bursting with juicy apples, warm with cinnamon spice and virtually cooks itself. It’s an autumn must cook.

A Favorite Fall Classic: Slow-Cooked Apple Crisp | 31Daily.com

And when it’s apple season — and I can’t think of a better way to celebrate it than with this fall classic.

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 bakingfor hours. It’s a happy day when that happens!

Sliced Apples in a Black Crockpot

A Little History

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.

unbaked apple crisp with topping in crockpot

Apple Crisp or Apple Crumble?

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.

Cooked Slow Cooker Apple Crisp

Slow Cooker Apple Crisp

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.

Slow Cooker Apple Crisp with Whipped Topping

More Apple Recipes

Apple Cake with Brown Sugar Maple Glaze
Old Fashioned Baked Apple Cider Donuts
Ireland Tradition: A Cast Iron Irish Apple Cake
Easy Rice Cooker Oatmeal with Apples and Cinnamon

Celebrating Fall at 31Daily!

Slow Cooker Apple Crisp

Slow Cooker Apple Crisp

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

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. This ultra simple Slow Cooker Apple Crisp is bursting with juicy apples, warm with cinnamon spice and virtually cooks itself. It's an autumn must cook.

Ingredients

  • 7-8 large apples, peeled and sliced (about 6 cups)
  • 1 teaspoon lemon juice
  • 1/3 cup sugar
  • 1 tablespoon cornstarch

Topping

  • 1-1/4 cup old fashioned oats
  • 1 cup flour
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick), diced

Instructions

  1. 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 cornstarch.
  2. 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.
  3. Cook on LOW for 3 to 4 hours or HIGH for 2 hours. Test the apples to be sure they are fully cooked. Adjust cooking time as needed depending on your slow cooker. My apple crisp is ready at 3 hours when I cook it on low. (See Hint in the Notes below).
  4. Serve warm with a scoop ice cream.

Notes

Apples:

My favorite variety of apples to use in apple crisp is Golden Delicious, but if you like a more tart apple, a Honeycrisp or Granny Smith is really yummy too!

Cooking 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.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 135mgCarbohydrates: 82gFiber: 8gSugar: 43gProtein: 6g

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Fall Favorite Slow Cooked Apple Crisp | 31Daily.com
Fall Classic: Slow Cooker Apple Crisp | 31Daily.com

18 thoughts on “Slow Cooker Apple Crisp: A Fall Favorite

  1. Ron

    This sounds really good.

    1. Stephanie Wilson

      We love it!

  2. Meginn

    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!

    1. Stephanie Wilson

      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.

  3. Lindsey

    How many servings does this make?

    1. Stephanie Wilson

      Hi Lindsey — the apple crisp will make 6 to 8 servings.

  4. Anonymous

    EVeryone at our tailgate loved this. We served with small cups of ice cream. Suggest prep time not include peeling apples.

    1. Stephanie Wilson

      That is a fabulous tailgate idea! So glad you all loved it. We do too ?!

  5. Jody

    I have a apple tree, they are small/average size
    How many cups of apples do I need?

    1. Stephanie Wilson

      Hi Jody! We have the same at my parent’s house — and I love to use those odd-shaped/sized apples. I like to use about 6 to 6-1/2 cups of sliced apples.

  6. Stephanie

    Turned out delicious for our small dinner party! It was great having dessert ready !

    1. Stephanie Wilson

      I’m SO glad! I love having dessert ready before guests come too. Thanks for taking the time to let us know.! This apple crisp has been a staple at our house all season long!

  7. Laura

    Would this taste okay if I made it the night before?

    1. Stephanie Wilson

      Hi Laura! The texture is a bit different the next day, but still really good. Refrigerate after baking and when you’re ready to serve, warm it up a bit and add some vanilla ice cream!

  8. Karen

    My son and I really enjoyed this recipe. I made it exactly as written. It’s definitely a keeper and I will be making it again. Thank you for sharing it!

    1. I’m so glad, Karen! We love it too!

  9. Erica

    Is it 1 stick or 2 sticks of butter?

    1. It’s 1 stick of butter – 1/2 cup. Yum! Hope you enjoy it!!

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