Set-It-and-Forget-It Crockpot Apple Crisp

This crockpot apple crisp fills your kitchen with cinnamon and warm apples while you get on with your day. The slow cooker does all the work, turning fresh apples into a tender, saucy filling under a buttery oat topping.

It’s the kind of dessert you can start mid-afternoon and forget about until everyone is ready for something warm. Easy enough for a Tuesday, good enough to share.

What Makes This Crockpot Apple Crisp So Good

I keep coming back to this version because the apples go soft but hold their shape, and the topping stays crisp on top while soaking up just enough juice to get a little chewy where it meets the fruit. No mushy mess, no need to turn on the oven.

The oats and brown sugar get toasty and rich, and the slow cooker keeps everything warm for ages. You can serve it straight from the pot, spooning big scoops that have plenty of crumble and jammy apple in every bite.

It feeds a crowd and asks almost nothing of you. That’s a win on any weeknight.

Ingredients

• 6 large baking apples (about 3 lb): Granny Smith or Honeycrisp both work; peel and slice them 1/4-inch thick.
• 1/4 cup granulated sugar: just enough to sweeten the fruit without making it syrupy.
• 2 tbsp all-purpose flour: helps thicken the apple juices as they cook.
• 1 tsp ground cinnamon: plus a little more for the topping.
• 1 tbsp lemon juice: brightens the filling and keeps the slices from browning.
• 3/4 cup old-fashioned rolled oats: the large flakes give the best texture.
• 1/2 cup all-purpose flour: for the topping.
• 1/2 cup packed brown sugar: adds a deep, molasses-like sweetness.
• 1/2 tsp ground cinnamon: to warm the crumble.
• 1/4 tsp salt: a pinch to balance the sweetness.
• 1/2 cup cold unsalted butter: cut into small cubes, straight from the fridge.

Variations / Substitutions

• Dairy-free: swap the butter for a stick of quality plant-based butter; the topping will still get crisp.
• Mix up the fruit: use half pears and half apples for a softer, sweeter filling.
• Add crunch: toss a handful of chopped pecans or walnuts into the oat topping.
• Spice it up: add 1/4 tsp ground nutmeg or a pinch of ginger to the apples.

For a classic baked version, try our Old-Fashioned Apple Crisp.

How to Make Crockpot Apple Crisp

Step 1: Toss the Apples

Peel, core, and slice the 6 apples into 1/4-inch thick wedges. In a large bowl, toss them with the 1/4 cup granulated sugar, 2 tbsp flour, 1 tsp cinnamon, and 1 tbsp lemon juice until every slice is glistening and no dry flour remains, about 1 minute.

Let the apples sit while you build the topping. The sugar draws out a little juice that will turn into a nice saucy base as they cook.

Step 2: Make the Oat Topping

In a second bowl, stir together the 3/4 cup oats, 1/2 cup flour, brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Scatter the cold butter cubes over the top. Use your fingertips or a pastry blender to work the butter into the dry mix until the whole thing looks like coarse crumbs with some pea-sized butter bits left behind.

Leaving a few larger chunks of butter is the trick for getting those craggy, crisp bits on top. If your kitchen is warm and the mixture starts to feel greasy, pop the bowl into the fridge for 5 minutes before using.

Step 3: Layer and Cook

Lightly coat the slow cooker insert with nonstick spray. Spread the apple mixture evenly across the bottom. Scatter the oat topping over the apples, pressing down gently so it sits in an even layer.

Lay a clean kitchen towel over the top of the slow cooker, then put the lid on. The towel catches condensation so the topping doesn’t steam and turn gummy. Cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours. The crisp is ready when the apples are fork-tender and the topping looks set and golden.

Step 4: Scoop and Serve

Once the cook time is up, pull off the lid and let the crisp rest for 10 minutes. This gives the juices a moment to settle so they don’t run everywhere.

Scoop generous portions into bowls while it’s still warm, making sure each spoonful gets plenty of apples and oat crumble. A scoop of vanilla ice cream or a drizzle of cold heavy cream takes it over the top, but it’s just as good plain.

A Few Tips for the Best Crockpot Crisp

• Don’t skip the lemon juice. It keeps the filling tasting bright, not flat, and stops the apples from turning brown before they cook.
• For the crispiest topping, let the slow cooker do its thing without lifting the lid. Every peek releases steam.
• If you like a thicker filling, toss the apples with an extra tablespoon of flour before they go into the pot.
• Leftover crisp makes a great next-day breakfast with a dollop of plain yogurt.

Cook times will vary slightly by slow cooker size. Here’s a rough guide:

How to Store Leftover Crisp

• Refrigerate: spoon any leftovers into a covered container and keep in the fridge for up to 4 days.
• Reheating: warm individual portions in the microwave, or place the whole dish (if oven-safe) in a 350°F oven for 10 to 15 minutes until heated through and the topping re-crisps.

Frequently Asked Questions

What size slow cooker works best?

A 4- to 6-quart slow cooker gives the apples and topping enough surface area to cook evenly. A 3-quart will work; just check for doneness at the earlier end of the time range.

Can I use quick oats instead of old-fashioned?

I don’t recommend it. Quick oats turn to mush and the topping loses its texture. Stick with old-fashioned rolled oats.

Do I have to peel the apples?

Peeling gives a softer, more uniform filling that melts into the topping. You can leave the skins on if you want a little extra chew, but the texture will be less tender.

Can I assemble the crisp the night before?

Yes. Toss the apples and make the topping, but store them separately in the fridge. In the morning, layer them in the slow cooker and cook as directed.

Crockpot Apple Crisp Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 6 large baking apples (about 3 lb)
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

Method

 

1. Peel, core, and slice the apples 1/4-inch thick. Toss with the granulated sugar, 2 tbsp flour, 1 tsp cinnamon, and lemon juice.
2. In another bowl, combine the oats, 1/2 cup flour, brown sugar, 1/2 tsp cinnamon, and salt. Work in the cold butter until the mixture looks like coarse crumbs with some pea-sized bits.
3. Spray the slow cooker insert with nonstick spray. Spread the apples evenly, then top with the oat mixture. Cover the pot with a clean kitchen towel, place the lid on top, and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until apples are tender and topping is golden.
4. Let the crisp rest for 10 minutes, then scoop into bowls and serve warm.

Notes

The crisp is best right away, but it stays warm on the low setting for up to an hour. Letting it rest lets the juices thicken so each serving holds together.