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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.
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Prep Time 20 minutes
Cook Time 5 hours
resting 15 minutes
Total Time 5 hours 35 minutes
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.