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This slow cooker apple crisp gives you tender cinnamon-spiced apples and a buttery oat topping with only 15 minutes of prep. A towel placed beneath the lid absorbs excess steam, helping the topping stay crisp while the dessert cooks on low for 7 to 8 hours.
Choose the method that fits your day: Use this hands-off crock pot version when the oven is busy, make my traditional oven-baked apple crisp when you want the old-fashioned baking-dish recipe, or try my 35-minute cast iron skillet apple crisp for the fastest option.
A Note from Kasey
Slow cooker desserts are all about convenience, and this apple crisp lets the crock pot do the work while the apples fill the kitchen with that cozy cinnamon-and-apple aroma.
The most important part of this method is managing the steam. I place a clean dish towel or paper towel across the top of the insert, then secure it beneath the lid so it can absorb moisture without touching the food.
Once the filling is bubbling around the edges, scoop it right from the slow cooker and add ice cream, whipped cream, or caramel sauce.
Warmly,
Kasey ❤️
- Hands-off method: Fifteen minutes of prep is followed by 7 to 8 hours on low.
- Moisture-control trick: A towel beneath the lid helps keep steam away from the oat topping.
- Made for sharing: The recipe yields eight servings and can stay warm in the slow cooker after cooking.
Table of Contents
What Is Slow Cooker Apple Crisp?
Slow cooker apple crisp is a crock pot version of the classic baked apple dessert. The apples cook gently with lemon, brown sugar, vanilla, and warm spices, while an oat topping cooks above the filling.
Because a slow cooker traps steam, this method uses a clean towel beneath the lid to absorb moisture. That technique is what separates this recipe from the traditional oven and skillet versions.
Ingredient Notes
See the recipe card below for ingredient quantities and full instructions.
- Apples – Choose firm baking apples that can hold their shape during the long cooking time. Granny Smith, Honeycrisp, Gala, and Golden Delicious are good options.
- Lemon, vanilla, brown sugar, cinnamon, and nutmeg – These create the sweet-tart, warmly spiced apple filling.
- Flour – A small amount is included in the apple filling, with more used in the topping.
- Rolled oats – Use classic rolled or old-fashioned oats rather than steel-cut oats, which stay too firm.
- Melted butter – It brings the topping together and adds richness.
Variations
- Add almonds: Mix ½ cup sliced almonds into the topping for more crunch.
- Use a blend of apples: Combine tart and sweet baking apples for a more layered flavor.
- Add raisins: Stir up to 1 cup raisins into the apple filling, as noted in the recipe card.
How to Make Slow Cooker Apple Crisp
- Prepare the filling: Grease the slow cooker. Add the sliced apples, lemon juice, vanilla, brown sugar, cinnamon, nutmeg, salt, and flour, then toss and spread the mixture into an even layer.
- Add the topping: Mix the rolled oats, flour, brown sugar, cinnamon, salt, and melted butter in a bowl. Sprinkle the mixture evenly over the apples.
- Control the moisture: Stretch a clean dish towel or paper towel across the top of the slow cooker insert without letting it touch the food. Secure it under the lid so it can absorb steam.
- Cook: Cook on low for 7 to 8 hours. The apple filling should be bubbling around the edges when the crisp is ready.
Kasey’s Tips
- Keep the towel above the food: Stretch it tightly across the insert so it absorbs steam without touching the crisp.
- Use firm baking apples: Soft apples can lose their shape during the long cooking time.
- Look for bubbling edges: The apple filling should bubble around the outside when the crisp is ready.
- Use the warm setting after cooking: Once the crisp is done, switch the slow cooker to warm until you are ready to serve.
How to Store
To Store: Transfer cooled leftovers to an airtight container and refrigerate for up to one week. Keep the topping above the filling as much as possible so it does not become soggy.
To Freeze: Freeze the cooked apple crisp for up to three months. Thaw it in the refrigerator overnight.
To Reheat: Warm individual servings in the microwave. For a crisper topping, reheat portions in a toaster oven or a 350°F oven.
Serving Suggestions
- Vanilla ice cream: Spoon it over the hot apples so it melts into the topping.
- Whipped cream: Add a dollop just before serving.
- Caramel sauce: Drizzle it over each bowl for an extra-rich finish.
Frequently Asked Questions
Place a clean dish towel or paper towel across the slow cooker insert beneath the lid, making sure it does not touch the food. The towel absorbs steam that would otherwise make the oat topping soggy.
The apple filling should be bubbling around the edges after 7 to 8 hours on low. The apples should be tender and the topping should look cooked rather than wet.
Firm baking apples such as Granny Smith, Honeycrisp, Gala, or Golden Delicious hold their shape best during the long cooking time. Avoid very soft apples that can turn mushy.
Yes. The current recipe can be frozen after cooking for up to three months. Thaw it in the refrigerator overnight, then reheat it in the microwave or oven.
Did you make this slow cooker apple crisp? Tell me which apples you used and whether the towel trick kept your topping crisp in the comments!
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Slow Cooker Apple Crisp
Equipment
- 1 slow cooker
- 1 Small bowl
Ingredients
Apple Filling
- 6 apples peeled, cored, sliced
- 1 lemon, juiced
- 1 tablespoon vanilla extract
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon flour
Topping
- 1 ¼ cup rolled oats
- ½ cup flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons butter, melted
Instructions
- Start by making the apple filling. Add the apple slices, lemon juice, vanilla, brown sugar, cinnamon, nutmeg, salt, and flour to the bowl of your slow cooker. Toss all the ingredients together well then spread them into an even, flat layer.6 apples , 1 lemon, juiced, 1 tablespoon vanilla extract, ½ cup brown sugar, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ¼ teaspoon flour
- Mix all of the ingredients for the oat topping together in a separate mixing bowl. Sprinkle the oat mix over the apples inside the slow cooker.1 ¼ cup rolled oats, ½ cup flour, ⅓ cup brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt, 4 tablespoons butter, melted
- Place a dish towel or paper towel across the top of the slow cooker then put the top on, over the towels. The towels will absorb some of the steam from the apples as they cook and prevent the crisp topping from getting soggy.
- Set the slow cooker to low and cook for 7-8 hours. When the crisp is ready, the apple filling will be bubbling around the edges.
- Scoop the crisp right out of the slow cooker and enjoy while warm!
Notes
- After the slow cooker crisp has cooked, turn the crockpot to the “warm” setting to keep the dessert warm until you are ready to eat it.
- Use honeycrisp, gala, golden delicious or other firm, tart apples that are good for baking.
- Serve with some vanilla ice cream or whipped cream.
- Add 1 cup of raisins to the apple filling, if desired.
This looks so cozy and delicious 😍 Love how easy it is with the slow cooker — perfect fall dessert!
This looks like the ultimate comfort dessert that are hard to resist!
Nothing beats warm apples and crunchy topping on a cozy day
Looks so easy and delicious — perfect for busy weeknights! 😋
These look absolutely delicious!