Apple Crisp in the Slow-Cooker

For our Crocktober series, I wanted to do a mix of recipes. Too often people only associate a slow-cooker with a roast, when they can do so much more! You can make desserts, appetizers, snacks and so much more than just roasts in your slow cooker. Today, we are making slow cooker apple crisp. Apples are in season so it’s the perfect time to make this family favorite.

To make a batch of our Slow-Cooker Apple Crisp you will need the following –

3 lbs of Apple, about 6 medium apples
1/3 C Sugar
2 tbsp Flour
1 tsp Ground Cinnamon
1 tbsp Lemon Juice
Cooking spray

Topping –

1 1/4 C Flour
3/4 C Rolled Oats
1/2 C Brown Sugar, packed
1 tsp Ground Cinnamon
1/4 tsp Kosher Salt
8 tbsp Butter, unsalted and melted

The hardest part of this recipe is peeling the apples. I like to take an apple slice and slice the apples, I think it makes them easier to peel when they are wedges.

For this recipe I used Honey Crisp Apples, after all, we are in Minnesota – the home of the Honey Crisp!

Once you’ve peeled your apples, cut them into 1-inch chunks.

Take the cooking spray and give the slow-cooker a generous spray. Be sure to spray up the sides. The better the coating the easier this will be to clean up later.

Place the apple chunks, sugar, flour, cinnamon, and lemon just in the slow-cooker.  Stir it until all the apples are coated. Then spread the apples out in the slow-cooker to an even layer.

In a bowl, combine the flour, rolled oats, brown sugar, cinnamon, salt, and melted butter.  I like to use a fork to combine this mixture. You’ll want to be crumbly but not dry. It does take a while to get it all combined.

Once the topping is mixed well pour it over the apple mixture in an even layer.

This next step is crucial to get a crunchy apple crisp. Take paper towels and place them on top of the slow-cooker then place the lid on. You don’t want them to touch the apple crisp so be sure to pull it taunt. This will absorb the moisture and keep your topping from turning to mush.

Cook the apple crisp on low for 2.5 to 3 hours or on high for 1.5 hours.

Once you’ve reached that time limit, remove the lid and paper towels. Cook for an additional hour with no lid. This is going to brown the topping.

Let the Apple Crisp cool for about 15 minutes then scoop and serve with vanilla ice cream.

This will be a huge hit!

Be sure to check out our other slow cooker recipes and come back tomorrow to see what’s next.