Apple Crisp in the Slow Cooker

With juicy cinnamon sugar apples and a mouthwatering buttery walnut crumble topping, this slow cooker apple crisp in the crockpot is an easy variation on the classic family favorite dessert.

Photo bySouthern Plate

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The only thing better than an old-fashioned apple crisp is an apple crisp in the slow cooker. It’s basically an apple pie but with less prep (are you enticed yet?). It only takes 15 minutes to prep this apple crisp recipe. Then you can sit back, relax, and enjoy the irresistible scent emanating from your slow cooker. Trust me, once you get a hit of that amazing apple aroma, you’ll be making this again and again.

Fortunately, I think this slow cooker apple crisp makes the perfect crowd-pleasing dessert for both summer and fall. Plus, it makes 6 to 8 servings, so is a great dessert idea for your next party or potluck. But no matter the season or event, don’t forget to serve your apple crisp with a scoop of vanilla ice cream.

Coated in cinnamon sugar, this recipe’s juicy apples are both tender and delicious when cooked low and slow in the crockpot. But I think my favorite part is the crisp topping. Brown sugar, cinnamon, nutmeg, butter, and walnuts combine to make the perfectly spiced and crumbly butter topping.

If you’re in the mood for other delicious (and most importantly, easy) apple dessert recipes, check out: easy and delicious apple crisp recipe, easy apple crumble recipe, and easy apple cobbler.

Recipe Ingredients

Walnut Crumble Topping

• 1 cup all-purpose flour
• ½ cup lightly packed brown sugar
• ½ cup granulated sugar
• ¼ teaspoon nutmeg
• ½ teaspoon ground cinnamon
• 1 pinch of salt
• ½ cup butter, softened to room temperature
• 1 cup chopped walnuts

Apple Filling

• 6 cups Honeycrisp apples, peeled and sliced
• ⅓ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon sugar
• 1 tablespoon fresh lemon juice

Photo bySouthern Plate

In a medium mixing bowl, start with the walnut crumble topping. Combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.

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Mix until all ingredients are fully combined.

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Add walnuts and mix those up into the flour mixture.

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Add in the softened butter.

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Combine the ingredients fully until it looks like a bunch of crumbles. See above. Set aside.

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Spray the bottom of a 4 or 6-quart slow cooker with nonstick cooking spray.

Add the apple filling ingredients to the bottom of the slow cooker. Gently mix the fresh apples, sugar, flour, cinnamon sugar, and fresh lemon juice together.

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Add the walnut crumble mixture to the slow cooker over top of the apple mixture.

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Cook on low for 3½ to 4 hours or on high for 2 hours.

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When all done, remove from the slow cooker and serve!

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Serve this beauty with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Storage

• Store leftovers in an airtight container in the fridge for up to three days and the freezer for up to three months.
• Either reheat leftovers in the microwave or the oven to crisp up the topping again.

Recipe Notes

• If you have a nut allergy or you are cooking for someone with a potential nut allergy, you can substitute the walnuts in the crisp topping for ¾ cup of rolled oats.
• If you find this slow cooker apple crisp too sweet, try substituting the cinnamon sugar inside the apple filling ingredients for ground cinnamon only. But the lemon zest helps balance out the sweetness.
• Before removing the dish from the slow cooker, stab one of the apple slices with a fork. Your fork should go all the way through the apple without much restriction. If your apples are too firm, return to the slow cooker and cook for an additional 30 minutes on the same setting before testing again.

Recipe FAQs

What are the best apples to use in an apple crisp?

You want to use a crisp apple that won’t get mushy in the slow cooker. While I use Honey Crisp apples in this delicious recipe, other good apple varieties are Braeburn, Jonagold, Pink Lady, and Granny Smith apples.

How do I make my crisp topping crispy?

An easy way to ensure your topping isn’t too soggy is to partially remove the lid for the last hour of cooking. You can also remove the lid when the crisp is cooling, which will help it crisp up further before serving. Another option is to place paper towels between the crockpot and lid, which will soak up excess moisture. Remove the towels and the lid for the last hour of cooking.

Can I make this apple crisp in the crockpot ahead of time?

Yes, you can store baked apple crisp leftovers in the fridge for up to three days. When it’s time to reheat, pop the crisp in the oven for about 10 minutes, until the topping is crumbly once more.

Can I cook this crockpot apple crisp without the apple pie filling?

Yes, you can substitute apples for other seasonal fruits, like strawberries or cherries.

Is apple crisp the same as apple crumble?

While the apple filling is usually the same for both these desserts, an apple crisp topping usually includes oats or nuts. A crumble topping is a simple butter and flour crumbly layer.

Here are more amazing apple treats to bake:

Baked Apple Cider Donuts

Chocolate Caramel Apples

Easy Apple Pie Muffins

Crockpot Baked Apples

Apple Brownies

Caramel Apple Cheesecake (Unbelievably Blissful)