Crockpot Apple Crisp (Printable)
Tender spiced apples with buttery cinnamon oat topping, slow-cooked to golden perfection
# What You'll Need:
→ Apple Filling
01 - 6 cups peeled, cored, and sliced apples (about 6 medium apples, preferably Granny Smith or Honeycrisp)
02 - 1/2 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1 tablespoon lemon juice
08 - Pinch of salt
→ Crisp Topping
09 - 1 cup old-fashioned oats
10 - 1/2 cup all-purpose flour
11 - 1/2 cup brown sugar, packed
12 - 1/2 cup unsalted butter, cold and cut into cubes
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon salt
# How to Make It:
01 - Combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt in a large bowl. Toss until apples are thoroughly coated with the spice mixture.
02 - Transfer the coated apple mixture to the bottom of a lightly greased 4-quart or larger slow cooker, spreading into an even layer.
03 - Mix oats, flour, brown sugar, cinnamon, and salt in a separate bowl. Add cold cubed butter and work into dry ingredients using your fingertips or pastry cutter until mixture resembles coarse crumbs.
04 - Sprinkle the crumb topping evenly over the apple layer in the slow cooker.
05 - Cover and cook on HIGH for 2 to 2.5 hours, or on LOW for 3.5 to 4 hours, until apples are tender and topping is golden and crisp.
06 - For a crunchier topping, remove the lid during the final 30 minutes of cooking to allow excess moisture to evaporate.
07 - Serve warm, optionally topped with vanilla ice cream or whipped cream.
# Expert Advice:
01 -
- The topping gets impossibly crisp without turning on your oven during summer heat
- Your kitchen stays cool while the house fills with cinnamon sugar anticipation
02 -
- Crockpots vary wildly, so start checking at 2 hours on HIGH to avoid sad mushy apples
- Leaving the lid off for the final half hour transforms the texture from damp to legitimately crisp
03 -
- Butter straight from the refrigerator is your friend here, warm butter makes paste instead of crumbs
- Grease the crockpot even if it has nonstick coating, fruit sugars are stubborn