Crock Pot Apple Crisp

The moment the lid comes off, you can tell whether the apples are ready: a fork slides into a slice easily, and the oat topping looks set rather than wet. That’s the comforting payoff of Crock Pot Apple Crisp, especially when you want warm cinnamon apples without turning on the oven.

I make the topping with cold butter worked into the oats, flour, and brown sugar until it forms coarse crumbs. Those little pieces give the topping a tender, crumbly texture as it cooks above the fruit. A clean towel beneath the slow cooker lid takes care of the condensation that would otherwise drip onto it. The result is soft, spoonable apple crisp with a buttery oat layer on top.

Why the Slow Cooker Lid Needs a Towel Under It

A slow cooker traps steam, and that steam collects on the underside of the lid as condensation. When you lift the lid, droplets can fall right onto the oat topping. The apples will still cook, but a wet topping loses its crumbly texture and can turn soft in patches.

A clean, dry kitchen towel tucked beneath the lid catches that moisture while the crisp cooks. It won’t turn the topping into a browned, crunchy oven-style crust; slow-cooker heat leaves it tender and set. That’s the texture to expect here: soft fruit underneath and a crumbly oat layer on top. Keep the towel dry when you put it in place, and arrange it so it stays beneath the lid rather than hanging down the sides of the cooker.

What the Apples and Oat Topping Need to Turn Out Right

• Baking apples — Choose firm apples that hold their shape while cooking, and cut them into even slices so they soften at roughly the same pace. Tart and sweet baking apples both work; the mix you choose changes the balance of the finished filling. Peeling gives you the tender texture this crisp is meant to have.
• Lemon juice and cornstarch — Lemon juice brightens the fruit and helps limit browning while you prepare the topping; fresh or bottled juice works. Cornstarch thickens the juices released by the apples. It’s worth keeping rather than skipping, since the filling needs that help to become spoonable instead of runny.
• Old-fashioned rolled oats — These keep their shape and give the topping a distinct oat texture. Quick oats are a workable swap, but they make a finer, softer crumb. Use the same measure if you make that change.
• All-purpose flour and brown sugar — Flour helps the topping hold together, while packed light brown sugar adds sweetness and a little moisture. A one-to-one swap from light to dark brown sugar works; the topping will have a deeper molasses flavor. For a gluten-free version, use a one-to-one gluten-free baking flour blend along with certified gluten-free rolled oats.
• Cold unsalted butter — Cold pieces create the coarse crumbs that bake into the topping. If you need a dairy-free adaptation, use the same amount of cold, stick-style dairy-free butter; a soft tub spread won’t form the same crumbs.

From Even Apple Slices to a Set Slow-Cooker Topping

Prepare the Slow Cooker

Coat the inside of a 6-quart slow cooker with nonstick cooking spray. Cover the bottom and sides so the cooked apples don’t cling when you serve them. Set the cooker on a stable, heat-safe surface before filling it.

Season and Layer the Apples

In a large bowl, toss the apple slices with the lemon juice, granulated sugar, cornstarch, 1 teaspoon of the cinnamon, and the kosher salt. Turn the slices until they’re evenly coated rather than leaving a pocket of dry cornstarch at the bottom of the bowl. Spread the apples in the prepared slow cooker.

Make the Oat Crumbs

Stir together the oats, flour, brown sugar, and the remaining 1/2 teaspoon cinnamon. Work in the cold butter with your fingers or a pastry cutter until coarse crumbs form, with some pieces about the size of peas. Stop once those larger pieces are visible; blending until the mixture is fine won’t give you the same crumbly topping.

Cover, Cook, and Rest

Sprinkle the topping evenly over the apples without pressing it down. Put a clean, dry kitchen towel beneath the lid, then cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours. The crisp is ready when the apples are tender when pierced and the topping is set. Remove the lid and towel, then let it rest in the slow cooker for 15 minutes before serving.

Three Simple Ways to Change Up This Apple Crisp

Questions That Come Up Before You Start

Crock Pot Apple Crisp

Crock pot apple crisp cooks tender, cinnamon-coated apples beneath an oat topping in a 6-quart slow cooker. A kitchen towel beneath the lid catches condensation so the topping can set as the apples cook.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 hours hrs

resting 15 minutes mins

Total Time 5 hours hrs 35 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

For the slow cooker

• nonstick cooking spray

For the apples

• 6 baking apples medium (about 3 pounds), peeled, cored, and cut into 1/4-inch slices
• 2 tbsp lemon juice
• 0.33 cup granulated sugar
• 1 tbsp cornstarch
• 1.5 tsp ground cinnamon divided
• 0.25 tsp kosher salt

For the topping

• 1 cup old-fashioned rolled oats
• 0.75 cup all-purpose flour
• 0.5 cup light brown sugar packed
• 6 tbsp unsalted butter cold, cut into small pieces

Equipment

• 1 6-quart slow cooker

Method

 

Prepare the slow cooker

1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.

Prepare the apples

1. Toss the apple slices with the lemon juice, granulated sugar, cornstarch, 1 teaspoon of the cinnamon, and the salt in a large bowl.
2. Spread the apple mixture in the slow cooker.

Make the topping

1. Stir together the oats, flour, brown sugar, and remaining 1/2 teaspoon cinnamon.
2. Work in the butter with your fingers or a pastry cutter until the mixture forms coarse crumbs with some pea-size pieces.

Assemble and cook

1. Sprinkle the topping evenly over the apples.
2. Cover the slow cooker with a clean, dry kitchen towel beneath the lid to catch condensation.
3. Cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, until the apples are tender when pierced and the topping is set.
4. Remove the lid and towel.
5. Let the crisp rest in the slow cooker for 15 minutes before serving.

Notes

For the topping texture, keep the butter cold and work it in only until coarse crumbs with some pea-size pieces form. Refrigerate leftovers for up to 4 days; freezing is fine, though the topping may soften after thawing. For a gluten-free version, use certified gluten-free oats and a gluten-free all-purpose flour blend.