Enjoy the ultimate fall dessert with this slow cooker Crockpot apple crisp! This classic dish is topped with creamy vanilla ice cream and drizzled with rich caramel sauce making it the best easy-to-make treat for any occasion. Let your slow cooker do the work while you savor the warm, comforting flavors of cinnamon-spiced apples and a buttery, crumbly topping.
Key Ingredients
- Apples
- Brown Sugar or Sweetener
- Butter
- Vanilla
- Fresh Lemon
- Rolled Oats
- Cinnamon
- Butter
- Flour
What Type of Apples to Use
The best types of apples to use are those that maintain their shape and provide a good balance of sweetness and tartness when cooked. I use Granny Smith apples. They are slightly tangy, firm, crisp, and hold well when cooked. Here are more options that will work:
- Honey Crisp
- Golden Delicious
- Jonagold
- Fuji
- Pink Lady
Using a combination of these apple varieties can create a more flavor and texture. Mixing tart Granny Smith apples with sweeter Honeycrisp or Golden Delicious apples are great to balance.
Red delicious and gala apples are more likely to become mushy in this recipe. I don’t recommend using them, unless that’s the texture you are going for.
Do You Have to Peel the Apples?
Peeling the apples is a matter of preference. Peeled the apples result in a smoother texture, as the skins can sometimes become tough or chewy when cooked. The skins contain fiber and nutrients and could be a great reason to leave them.
I peel the skins.
What Type of Sweetener to Use
You can use whatever type of sweetener you wish in this recipe. I use the brown monkfruit sweetener from Lakanto. It’s a 1:1 replacement for brown sugar and white sugar and contains zero net carbs and zero calories. You can always use the exact same amount that is called for in a recipe that uses sugar.
You can also use honey (1:1 ratio substitute) or maple syrup (1/3rd cup of sweetener per 1/2 cup noted in the recipe) if you wish.
In general, I recommend adding the sweetener to taste. The amount of sweetener used in the recipe results in dessert that is not overly sweet. If you like really sweet dessert, you will likely need to add more sweetener. Taste repeatedly and continue to add additional sweetener to taste as necessary.
How to Make Slow Cooker Crockpot Apple Crisp
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add sliced apples to the slow cooker.
- Combine vanilla, lemon juice, sweetener or sugar, and cinnamon in a bowl. Sprinkle the mixture over the apples and stir to combine.
- Combine the ingredients for the crumble topping: rolled oats, flour, sweetener or sugar, cinnamon, and melted butter.
- Spread the topping over the apples.
- Slow cook.
- Cool before serving.
Cook Time/How Long to Cook
The dish typically takes about 2-3 hours on high or 3-4 hours on low to cook.
The apples should be tender but not mushy. You can test this by inserting a fork or knife into the apples. They should pierce easily without much resistance. The filling should be bubbling around the edges of the slow cooker. This indicates that the mixture has reached a high enough temperature to cook through.
The topping should be golden and slightly crisp to the touch. If it’s still too soft, you can remove the slow cooker lid for the last 15-30 minutes of cooking to help it firm up.
How to Avoid Soggy Texture
- Use firm apples as noted above.
- Place a clean towel or a few layers of paper towels under the slow cooker lid to absorb excess moisture. This prevents condensation from dripping onto the topping, which will make it soggy.
- Avoid opening and removing the slow cooker lid during the cook process.
- You can also bake the crumble topping instead at 350 degrees for 10 minutes or until crisp. You can spread it onto the finished slow cooker apples at the end.
Toppings and Substitution Ideas
- Whipped Cream
- Vanilla Ice Cream
- Caramel Sauce
- Chopped Nuts (Walnuts, pecans, or almonds for added crunch.)
- Cinnamon Sugar/Sweetener
- Maple Syrup
- Fresh Berries
- Powdered Sugar/Sweetener
- Shredded Coconut
- Chocolate Chips
- Granola
- Ginger
- Allspice
How to Store
Transfer the apple crisp to an airtight container or cover the original baking dish tightly with plastic wrap or aluminum foil. Store for up to 3 days.
How to Reheat
If you want a crispy, crumble topping you should bake leftovers when reheating them. Reheat leftovers at 350 degrees until warm.
You can also use the microwave, this will soften the texture including the crumble topping.
Can You Prep it Ahead?
You can prep the apples ahead and store them with lemon juice to prevent them from becoming soggy. You can’t prep the entire dish because the sweetener or sugar will drain the moisture from the apples and change the texture of the recipe.
Freezer Tips
You can freeze the dish tightly covered and sealed for up to 3 months. Defrost in the fridge overnight.
More Slow Cooker and Apple Recipes
Slow Cooker Crockpot Apple Cider
Sugar-Free Apple Butter
Slow Cooker Crockpot Baked Apples
Southern Fried Apples
Slow Cooker Crockpot Apple Oatmeal
Slow Cooker Crockpot Apple Crisp
Ingredients
- 8 Granny Smith green apples Peeled, cored, and sliced. This was 2 pounds of apples for me.
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon juice This was 1/2 a lemon for me.
- 1 1/2 teaspoons cinnamon
- 1/2 cup brown sugar or sweetener See notes.
- clean kitchen towel or paper towels
Crumble Topping
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar or sweetener
- 1/2 teaspoon cinnamon
- 3 tablespoons melted butter Measured solid.
Instructions
- Add the sliced apples to the slow cooker. I used a 7 quart slow cooker.
- Combine the vanilla, lemon juice, sweetener or sugar, and cinnamon in a bowl. Sprinkle the mixture over the apples and stir to combine.
- Combine the ingredients for the crumble topping: rolled oats, flour, sweetener or sugar, cinnamon, and melted butter. If the mixture is too dry add additional melted butter or a little water.
- Spread the topping over the apples.
- Place a clean towel or a few layers of paper towels under the slow cooker lid to absorb excess moisture. This prevents condensation from dripping onto the topping, which will make it soggy. Place the lid on the pot.
- Cook on High for 2-3 hours or on Low for 4-5 hours.The apples should be tender but not mushy. You can test this by inserting a fork or knife into the apples. They should pierce easily without much resistance. The filling should be bubbling around the edges of the slow cooker. This indicates that the mixture has reached a high enough temperature to cook through.The topping should be golden and slightly crisp to the touch.
- Cool before serving.
Notes
How to Avoid Soggy Texture
-
- Use firm apples as noted above.
-
- Place a clean towel or a few layers of paper towels under the slow cooker lid to absorb excess moisture. This prevents condensation from dripping onto the topping, which will make it soggy.
-
- Avoid opening and removing the slow cooker lid during the cook process.
-
- You can also bake the crumble topping instead at 350 degrees for 10 minutes or until crisp. You can spread it onto the finished slow cooker apples at the end.