Picture this: your house smells like a cinnamon-scented candle factory, your sweater game is strong, and dessert basically cooks itself while you do literally anything else. That’s the power move of Slow Cooker Crockpot Apple Crisp for Fall. Minimal effort.
Maximum cozy. If you can slice apples and press a button, you can win Thanksgiving—tonight. And yes, it’s crunchy on top and gooey underneath like the universe intended.
Why You’ll Love This Recipe
- Ridiculously easy: No oven juggling, no pie dough drama.
Just layer, cover, and chill while your kitchen turns into an autumn wonderland.
- Perfect texture: Tender cinnamon apples topped with a buttery, golden oat crumble. It’s like a hug with a crispy edge.
- Make-ahead friendly: Keeps well, reheats like a champ, and tastes even better the next day. Breakfast, anyone?
- Customizable: Swap sugars, add nuts, throw in cranberries—this recipe’s not precious.
- Crowd-pleaser: From picky kids to foodie friends, everyone goes back for seconds.
And thirds. Not judging.
What You’ll Need (Ingredients)
- Apples: 8 cups, peeled, cored, and sliced (Granny Smith + Honeycrisp mix is ideal)
- Fresh lemon juice: 1 tablespoon (prevents browning and brightens flavor)
- Granulated sugar: 1/4 cup
- Brown sugar: 1/3 cup (light or dark; dark = deeper molasses vibe)
- Cornstarch: 2 tablespoons (for thickening)
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- Pure vanilla extract: 1 teaspoon
- Pinch of salt
For the Crisp Topping
- Old-fashioned rolled oats: 1 1/2 cups
- All-purpose flour: 3/4 cup (or almond flour for gluten-free)
- Brown sugar: 1/2 cup
- Chopped pecans or walnuts (optional): 1/2 cup
- Ground cinnamon: 1 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter: 1/2 cup (1 stick), melted
- Vanilla extract: 1/2 teaspoon
For Serving (optional but encouraged)
- Vanilla ice cream or whipped cream
- Caramel sauce
Step-by-Step Instructions
- Prep your slow cooker: Lightly grease the insert with butter or nonstick spray. If sticking has ever broken your heart, line with a parchment sling.
- Mix the apple base: In a large bowl, combine the apples, lemon juice, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and a pinch of salt.
Toss until every slice looks glossy and smug.
- Make the crisp topping: In another bowl, stir oats, flour, brown sugar, nuts (if using), cinnamon, and salt. Pour in melted butter and vanilla. Mix until clumpy and irresistible.
- Layer it: Add the apple mixture to the slow cooker.
Sprinkle the oat topping evenly over the apples. No patchy deserts, please.
- Cook low and slow: Cover and cook on LOW for 3.5–4.5 hours, or on HIGH for 2–2.5 hours. You want tender apples and a set, crisp topping.
- De-lid for crispness: For extra crunch, prop the lid with a wooden spoon for the last 20–30 minutes to let steam escape.
Steam is the enemy of crisp.
- Rest and serve: Let it sit 10–15 minutes so the juices thicken. Serve warm with ice cream and a drizzle of caramel. Slow clap optional.
Storage Instructions
- Fridge: Store in an airtight container up to 4 days.
Reheat in the oven at 350°F for 10–12 minutes to revive the crunch, or microwave if you’re impatient.
- Freezer: Cool completely, then freeze up to 2 months. Thaw overnight in the fridge; reheat covered at 350°F for 20–25 minutes, then uncover for 5 minutes to crisp.
- Make-ahead: Prep apples and topping separately up to 24 hours ahead; refrigerate. Assemble and cook when ready.
Health Benefits
- Fiber boost: Apples and oats bring soluble fiber, which supports digestion and helps keep you full longer.
Dessert that works overtime, IMO.
- Lower sugar control: Using a mix of tart apples lets you reduce added sugar without losing flavor. Balance for the win.
- Healthy fats (optional): Nuts add crunch and heart-healthy fats. Big upgrade for minimal effort.
- Customizable calories: You control the sugar, butter, and portion size.
It’s not the boss of you.
Avoid These Mistakes
- Using the wrong apples: All-sweet apples turn mushy. Mix tart and firm varieties like Granny Smith, Honeycrisp, or Pink Lady.
- Skipping the cornstarch: Without a thickener, you’ll get apple soup. Delicious, but not the goal.
- Overcrowding with moisture: Don’t add water.
Apples release plenty of juice.
- Never venting: If you don’t vent near the end, the topping can get soggy. Steam = soggy crisp = sadness.
- Overcooking: Apples shouldn’t collapse into applesauce. Check early, especially on HIGH.
- Using quick oats: They get dusty.
Old-fashioned rolled oats give the best texture.
Alternatives
- Gluten-free: Use certified GF oats and swap all-purpose flour for almond flour or a 1:1 GF blend.
- Dairy-free/vegan: Use coconut oil or vegan butter. Works like a charm.
- Lower sugar: Cut sugars by 25–50% and add extra cinnamon and vanilla. Or use maple syrup in the apples and reduce cornstarch slightly.
- Nut-free: Skip nuts and add extra oats or pumpkin seeds for crunch.
- Flavor twists: Add 1/2 cup dried cranberries, a splash of bourbon, or a pinch of cardamom.
Feeling fancy? Grate in lemon zest.
FAQ
Can I use pre-sliced apples?
Yes, as long as they’re firm and not overly wet. If they’re packaged with preservatives, rinse and pat dry before using for the best texture.
What size slow cooker works best?
A 5- to 6-quart crockpot is ideal.
If yours is larger, reduce cook time slightly and watch closely to prevent overcooking.
How do I keep the topping crunchy?
Use rolled oats, not quick oats, and vent the lid for the last 20–30 minutes. You can also broil the topping briefly by transferring to an oven-safe dish, but that’s extra work (still worth it).
Can I halve the recipe?
Absolutely. Use a smaller slow cooker or form a foil barrier to reduce the cooking surface.
Check for doneness 20–30 minutes earlier.
What apples are best?
Granny Smith for tart structure, Honeycrisp for sweetness and snap. A 50/50 mix nails flavor and texture. Pink Lady or Braeburn are great backups.
Is it okay to cook on HIGH?
Yes, but monitor closely at the 2-hour mark.
High heat can take apples from tender to mushy faster than you think, FYI.
Can I make it without cornstarch?
Use 3 tablespoons flour or 2 tablespoons tapioca starch instead. You need something to thicken those juices.
How do I re-crisp leftovers?
Spread in a shallow dish and bake at 350°F for 10–12 minutes. Air fryers also work in a pinch—5–7 minutes at 325°F.
What if my apples are too sweet?
Cut the sugar in the filling by half and add a squeeze more lemon.
Cinnamon and vanilla will keep the flavor big.
Can I add pears?
Yes—swap up to 2 cups of apples for firm pears. Keep the cooking time the same and enjoy the subtle upgrade.
Wrapping Up
Slow Cooker Crockpot Apple Crisp for Fall is your low-effort, high-reward flex. It’s forgiving, fast to assemble, and wildly comforting.
Make it for game night, holiday dinners, or those “I just want cozy” Tuesdays. Serve warm, add ice cream, and accept the compliments like you planned it all along.
Crockpot Apple Crisp
Ingredients
Apple Filling
- 8 cups Apples, peeled, cored, and sliced (Granny Smith + Honeycrisp mix is ideal)
- 1 tablespoon Fresh lemon juice Prevents browning and brightens flavor
- 1/4 cup Granulated sugar
- 1/3 cup Brown sugar Light or dark; dark = deeper molasses vibe
- 2 tablespoons Cornstarch For thickening
- 2 teaspoons Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1 teaspoon Pure vanilla extract
- 1 pinch Salt
Crisp Topping
- 1 1/2 cups Old-fashioned rolled oats
- 3/4 cup All-purpose flour Or almond flour for gluten-free
- 1/2 cup Brown sugar
- 1/2 cup Chopped pecans or walnuts (optional)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, melted (1 stick)
- 1/2 teaspoon Vanilla extract
Optional Serving
- as needed Vanilla ice cream or whipped cream
- as needed Caramel sauce
Instructions
Preparation
- Lightly grease the slow cooker insert with butter or nonstick spray. Optionally, line with a parchment sling.
- In a large bowl, combine apples, lemon juice, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and a pinch of salt. Toss until every slice looks glossy.
- In another bowl, mix oats, flour, brown sugar, nuts (if using), cinnamon, and salt. Pour in melted butter and vanilla. Mix until clumpy.
Cooking
- Add the apple mixture to the slow cooker and sprinkle the oat topping evenly over the apples.
- Cover and cook on LOW for 210-270 minutes, or on HIGH for 120-150 minutes.
- For extra crispness, prop the lid with a wooden spoon for the last 20-30 minutes to let steam escape.
Serving
- Let cool for 10-15 minutes before serving. Serve warm with ice cream and caramel sauce.
Notes
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