Slow-Cooker Apple Crisp
Nothing beats the cozy smell of apple crisp bubbling away in your kitchen! This slow-cooker version is perfect for busy families who want that homemade taste without all the fuss. Your Crock-Pot does all the heavy lifting while you go about your day.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 2 hours 15 minutes, Serves: 10 people.
Nutrition Profile: Soy-Free, Vegetarian, Egg-Free
Nutrition Facts (per serving): 234 Calories, 10g Fat, 37g Carbs, 2g Protein
Ingredients You’ll Need
Old-fashioned rolled oats: You’ll need 1/2 cup of these hearty oats. They give the topping that perfect chewy texture we all love in apple crisp!
Light brown sugar: Grab 3/4 cup total – we’ll split this between the topping and the apple mixture. The molasses in brown sugar adds such a rich, warm flavor.
White whole-wheat flour: You’ll use 1/2 cup plus 2 extra tablespoons. This flour gives us a nutty taste while keeping things a bit healthier.
Salt: Just 1/2 teaspoon total, divided between the topping and apples. It really makes all the other flavors pop!
Apple pie spice: Another 1/2 teaspoon divided up. If you don’t have this blend, you can mix cinnamon, nutmeg, and a pinch of allspice.
Cold unsalted butter: 6 tablespoons cut into small cubes. Keep it cold – this is the secret to a crumbly, perfect topping!
Toasted chopped pecans: 1/4 cup adds such a lovely crunch. You can buy them already toasted or toast your own in a dry pan for a few minutes.
Granny Smith apples: 4 large ones (about 2 pounds), peeled and sliced 1/3 inch thick. These tart apples hold their shape beautifully during the long cooking time.
McIntosh apples: 4 medium ones (about 1 pound), also peeled and sliced. These softer apples break down a bit and create a lovely sauce.
Lemon juice: 1 1/2 tablespoons keeps the apples from browning and adds a bright note to balance all that sweetness.
How to Make Slow-Cooker Apple Crisp
Step 1: Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper. Spread the oats in an even layer on the parchment. Bake until they smell amazing and turn lightly brown, about 8 minutes. Transfer the oats to a medium bowl and let them cool for about 10 minutes.
Step 2: Add 1/2 cup brown sugar, 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon apple pie spice to the cooled oats. Stir everything together. Cut in the cold butter using a pastry blender or 2 knives until the mixture looks crumbly. Stir in those lovely pecans. Pop this mixture in the fridge until you’re ready to use it.
Step 3: Lightly coat your 6-quart slow cooker with cooking spray. In a large bowl, combine both types of apples, lemon juice, and the remaining 1/4 cup brown sugar, 2 tablespoons flour, and 1/4 teaspoon each of salt and apple pie spice. Toss everything really well so all the apples get coated. Transfer this mixture to your prepared slow cooker.
Step 4: Sprinkle the oat mixture evenly over the apples. Here’s the secret trick – place 4 layers of paper towels over the top of the slow cooker, letting them extend over the rim. Cover with the lid, holding those paper towels in place. The paper towels stop condensation from dripping onto your beautiful topping! Cook on High until the apples are tender and the topping is golden and crispy around the edges, about 2 to 3 hours.
Easy and Quick Slow-Cooker Apple Crisp Version
Want to save even more time? You can skip toasting the oats in the oven! Just mix them raw with the other topping ingredients. The slow cooker will toast them as it cooks. You can also use pre-sliced apples from the store – just make sure they’re fresh and crisp.
Serving Ideas
This apple crisp is absolutely perfect on its own, but a scoop of vanilla ice cream makes it extra special. Try serving it with a drizzle of caramel sauce or a dollop of fresh whipped cream. It’s also wonderful with a cup of hot coffee or spiced cider on a chilly evening.
Storage
Store any leftovers covered in the fridge for up to 4 days. To reheat, just pop individual servings in the microwave for 30-45 seconds. You can also reheat the whole batch in a 350°F oven for about 15 minutes until warmed through.
Substitutions
No pecans? Walnuts or chopped almonds work great too! You can swap the white whole-wheat flour for regular all-purpose flour if that’s what you have. If you only have one type of apple, that’s totally fine – just use 8 of whatever kind you prefer.
Pro Tips
• Make ahead magic: You can prep the topping mixture up to a day ahead and keep it in the fridge.
• Apple slicing tip: Try to keep your apple slices about the same thickness so they cook evenly.
• Paper towel trick: Don’t skip those paper towels! They’re the secret to keeping your topping crispy instead of soggy.
• Slow cooker size matters: A 6-quart slow cooker is perfect for this recipe – smaller ones might overflow.
FAQs
Can I use quick oats instead of old-fashioned oats?
You can, but old-fashioned oats give you a much better texture! Quick oats tend to get mushy during the long cooking time. If that’s all you have, it’ll still taste good, just not as perfectly crispy.
Why do I need two different types of apples?
Great question! The Granny Smith apples stay firm and tart, while the McIntosh apples break down and create a lovely sauce-like base. This combo gives you the best of both worlds – some texture and some creaminess.
Can I cook this on low instead of high?
Sure! If you want to cook it on low, plan for about 4-5 hours instead of 2-3. Just keep an eye on it toward the end to make sure the topping gets nice and golden.
What if I don’t have apple pie spice?
No worries at all! You can make your own by mixing 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and just a tiny pinch of allspice or ginger. Cinnamon alone works too if that’s all you have!
I hope you love this cozy apple crisp as much as my family does! Let me know how yours turns out – I always love hearing about your kitchen adventures. Happy cooking!
