Go Back Email Link
–+ servings
A bowl of slow cooker apple crisp topped with vanilla ice cream, placed on a slate board with two gold spoons and cinnamon sticks nearby.
Print Recipe

Crock Pot Apple Crisp Recipe

Warm, cozy, and effortless — this Crock Pot Apple Crisp (Slow Cooker Apple Crisp) is a fall favorite with tender apples, cinnamon spice, and a buttery oat topping. Perfect for autumn gatherings or a weeknight dessert.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Servings: 12 servings
Calories: 264kcal
Author: Stephanie Wilson

Ingredients

  • 6 cups sliced apples peeled, about 7-8 apples
  • 1 teaspoon lemon juice
  • ⅓ cup sugar
  • 1 tablespoon cornstarch

Topping

  • 1 ¼ cup old fashioned oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup butter 1 stick, 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 cornstarch.
  • 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.
  • Cook on LOW for 3-4 hours, or on HIGH for 2 hours, or until the apples are tender. Adjust cooking time as needed, depending on your slow cooker.
  • Serve warm with a scoop ice cream.

Notes

  1. Apples: Use a mix of tart and sweet apples (like Granny Smith, Honeycrisp, or Golden Delicious) for the best balance of flavor. Mixing varieties adds both depth and texture.
  2. Prep Tip: An apple slicer/peeler/corer can save a lot of time if you’re making this (or any apple dessert) often. It peels, cores, and slices in one step.
  3. Topping: For a crispier crumble, place a clean towel or paper towels under the slow cooker lid to absorb moisture. You can also transfer the crisp to the oven for 5–10 minutes before serving if your insert is oven-safe. My CrockPot brand insert is not oven-safe.
  4. Gluten-Free Option: Swap the all-purpose flour for oat flour (or almond flour) and use certified gluten-free oats.
  5. Serving: This dessert is best served warm with vanilla ice cream or whipped cream. For extra indulgence, drizzle with caramel sauce.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 10 minutes to re-crisp the topping, or microwave individual portions.
  7. Freezer-Friendly: Cool completely, then portion into freezer-safe containers. Freeze up to 3 months, thaw in the refrigerator overnight, and reheat before serving.

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 47g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 137mg | Fiber: 3g | Sugar: 30g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg