Crock-Pot Apple Crisp
This slow cooker apple crisp combines tender, spiced apples with a buttery, crunchy oat topping. Toss sliced apples with lemon juice, brown sugar, cinnamon, and vanilla, then layer them in the slow cooker. Mix flour, oats, brown sugar, cinnamon, and cold butter to create a crumbly topping, and spread it over the apples. Cover with a paper towel under the lid to keep the topping crisp, then cook on high for 1.5 hours. Remove the towel and cook for an additional 30-60 minutes. Serve warm with caramel sauce and ice cream for a cozy, delicious dessert.
Ingredients
Apple Filling
- 3 lbs apples peeled, cored, and sliced thin
- Juice of 1 lemon
- ½ cup brown sugar
- 2 Tbsp flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Crisp Topping
- ½ cup flour
- ½ cup brown sugar
- ¾ cup old-fashioned oats
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup cold unsalted butter cubed
Instructions
- Place sliced apples into the bottom of a slow cooker. Add the lemon juice, brown sugar, flour, cinnamon, nutmeg, and vanilla extract. Toss to coat the apples evenly.
- In a small bowl, combine flour, brown sugar, oats, salt, and cinnamon. Cut the cold butter into the dry ingredients using a fork, pastry cutter, or your hands until small crumbs form.
- Evenly sprinkle the topping over the apple filling.
- Lay a paper towel over the top of the slow cooker and place the lid on. Cook on high for 1.5 hours. The paper towel helps absorb moisture and keeps the topping crisp.
- Remove the paper towel and cook for another 30 to 60 minutes until the apples are tender and the topping is golden.
- Top with caramel sauce and serve warm with ice cream.