Slow Cooker Apple Crisp

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Introduction

The quintessential fall dessert, apple crisp, receives a modern, effortless makeover with this slow cooker rendition. Imagine warm, spiced apples, tender yet holding their shape, nestled beneath a golden, buttery, oat-filled streusel topping. This isn’t just a dessert; it’s an experience of cozy comfort, a culinary hug that fills your home with the intoxicating aroma of cinnamon, nutmeg, and sweet-tart apples.

This “set-it-and-forget-it” slow cooker apple crisp recipe is your easiest path to achieving that perfect autumnal treat without the fuss of traditional baking. It’s ideal for busy weeknights when you crave something sweet but lack oven space or time, perfect for entertaining a crowd, or simply for a cozy night in by the fireplace. The magic of the slow cooker transforms a classic into a hands-off delight, ensuring consistent results every time.

Expect a symphony of flavors and textures: the bright, sweet-tartness of perfectly cooked apples, infused with warm, aromatic spices, beautifully contrasted by the delightful crunch and chew of the oat streusel. Each spoonful offers a harmonious blend of tender fruit and crisp topping, making it an irresistible, crowd-pleasing dessert that truly embodies the essence of comfort food.

Nutritional Information

Per serving (approximate values for 8 servings):

  • Calories: 390 kcal
  • Protein: 4g
  • Carbohydrates: 75g
  • Fat: 16g
  • Fiber: 5g
  • Sodium: 180mg

Ingredients

For the Apple Filling:

  • 6-8 medium apples (about 2.5 pounds), such as Granny Smith, Honeycrisp, or Fuji, peeled, cored, and sliced about 1/4-inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional, for extra warmth)
  • Pinch of salt
  • 2 tablespoons cornstarch or arrowroot powder
  • 1/4 cup water (or apple cider for richer flavor)

For the Streusel Topping:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats (not instant)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes

Instructions

  1. Prepare the Slow Cooker: Lightly grease the inside of your 6-quart or larger slow cooker with butter or non-stick cooking spray. This prevents sticking and makes cleanup easier.
  2. Prepare the Apple Filling: In a large mixing bowl, combine the peeled, cored, and sliced apples. Add the granulated sugar, 1/4 cup packed light brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice (if using), and a pinch of salt. Toss gently to coat the apples evenly.
  3. Thicken the Filling: In a small bowl, whisk together the cornstarch (or arrowroot powder) with 1/4 cup water or apple cider until smooth. Pour this slurry over the apple mixture and toss again to ensure all apples are lightly coated. The cornstarch helps to thicken the juices released by the apples during cooking, preventing a watery crisp.
  4. Transfer Apples to Slow Cooker: Pour the entire apple mixture into the prepared slow cooker, spreading it out into an even layer.
  5. Prepare the Streusel Topping: In a separate medium mixing bowl, combine the all-purpose flour, rolled oats, 1/2 cup packed light brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk these dry ingredients together until well combined.
  6. Cut in the Butter: Add the cold, cubed unsalted butter to the dry streusel ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overmixing; some larger chunks of butter will melt and create a richer, more varied texture.
  7. Add Topping to Slow Cooker: Evenly sprinkle the streusel topping over the apple mixture in the slow cooker. Do not stir it into the apples.
  8. Cook the Crisp: Cover the slow cooker with its lid. Cook on LOW for 3-4 hours or on HIGH for 2-2.5 hours. The cooking time will vary slightly depending on your slow cooker and the type of apples used.
  9. Check for Doneness: The apple crisp is ready when the apples are tender when pierced with a fork (but not mushy), and the streusel topping is golden brown and slightly crispy. If your slow cooker lid has a vent, you might notice steam escaping, which is normal.
  10. Crisp the Topping (Optional but Recommended): For an extra crispy topping, you can remove the lid for the last 30 minutes of cooking or, even better, transfer the entire slow cooker insert (if oven-safe) or scoop the crisp into an oven-safe dish and broil it for 2-5 minutes on high, watching carefully to prevent burning, until the topping is deeply golden and crisp. Alternatively, if your slow cooker has a “crisp” function, use it according to manufacturer instructions.
  11. Serve: Carefully remove the slow cooker insert or scoop the warm apple crisp into serving bowls. Serve immediately with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

Cooking Tips and Variations

Achieving the perfect slow cooker apple crisp is all about a few key techniques and knowing how to adapt. Here are some tips and variations to make your crisp truly shine:

Choosing the Right Apples: A mix of apples works best for a complex flavor and texture. Granny Smith apples provide a tart counterpoint and hold their shape well, while Honeycrisp, Fuji, or Gala add sweetness and a slightly softer texture. Avoid overly soft apples like Red Delicious, as they can turn to mush. Slicing apples uniformly, about 1/4-inch thick, ensures even cooking.

Preventing Mushy Apples: The cornstarch in the filling is crucial for absorbing excess liquid, but don’t overcook. Check the apples for tenderness at the lower end of the cooking time range. If you prefer a firmer apple, reduce the liquid added with the cornstarch or slightly shorten the cooking time.

For a Crispier Topping: Slow cookers are great for tender apples, but they can sometimes leave the streusel a bit soft due to trapped moisture. For that irresistible crunch, you have a few options:

  • Oven Finish: The best method is to transfer the cooked crisp to an oven-safe dish and broil it for 2-5 minutes until golden brown and bubbly. Watch it constantly to prevent burning.
  • Lid Ajar: For the last 30 minutes of cooking, slightly prop the slow cooker lid open with the handle of a wooden spoon. This allows some steam to escape, helping the topping to crisp up.
  • Dry Roast Oats: For an even toastier flavor and texture, lightly toast the rolled oats in a dry pan over medium heat for a few minutes before adding them to the streusel mixture.

Spice It Up: Don’t be afraid to experiment with your spices. A pinch of ground ginger, cardamom, or even a tiny amount of cloves can add wonderful depth. A dash of vanilla extract stirred into the apple filling before cooking also enhances the overall aroma and flavor profile.

Adding Nuts: For extra crunch and nutty flavor, fold 1/2 cup of chopped pecans, walnuts, or almonds into your streusel topping. Toasting the nuts lightly before adding them will intensify their flavor.

Dried Fruit Inclusion: A handful of dried cranberries, raisins, or chopped dried apricots can be tossed with the apples for an added layer of chewiness and sweetness. Add them during the last hour of cooking to prevent them from becoming too soft.

Dairy-Free/Vegan Option: To make this recipe dairy-free or vegan, substitute the butter with a good quality plant-based butter alternative (stick form works best) in the streusel. Ensure your rolled oats are certified gluten-free if needed.

Serving Suggestions: While delicious on its own, slow cooker apple crisp truly shines when paired with accompaniments. A scoop of creamy vanilla bean ice cream is a classic choice, melting into the warm apples. Other fantastic options include a dollop of freshly whipped cream, a drizzle of warm caramel sauce, or a sprinkle of toasted nuts for extra texture. For breakfast, enjoy it with a spoonful of Greek yogurt!

Storage and Reheating

Slow cooker apple crisp is a wonderful make-ahead dessert, and it stores beautifully, allowing you to enjoy its cozy comfort for days.

Storage: Once the apple crisp has cooled completely, transfer any leftovers from the slow cooker insert to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. If freezing, it’s best to do so in individual portions to make reheating easier.

Reheating:

  • Oven: For the best results and to revive some of that crispy topping, preheat your oven to 350°F (175°C). Place the apple crisp in an oven-safe dish (if not already in one) and bake for 15-20 minutes, or until thoroughly heated through and the topping is crisp again. If reheating from frozen, it may take 30-40 minutes.
  • Microwave: For a quick reheat, individual portions can be warmed in the microwave. Place a serving in a microwave-safe bowl and heat on high for 30-60 seconds, or until warm. Be aware that the topping will likely lose most of its crispness in the microwave.
  • Slow Cooker: If you have a large amount of leftover crisp and want to keep it warm for serving, you can return it to the slow cooker on the “Warm” setting for an hour or so. This is great for entertaining, but it won’t re-crisp the topping.

Frequently Asked Questions

Can I use a different type of fruit?

Absolutely! The slow cooker method works wonderfully for other fruit crisps. You can substitute apples with pears, peaches (fresh or frozen), berries, or a mix of fruits. Adjust the sugar level based on the sweetness of your chosen fruit. If using frozen fruit, you might need to increase the cornstarch slightly to account for extra moisture, or simply reduce the initial liquid added with the cornstarch.

Why is my streusel topping not crispy?

Slow cookers create a moist environment, which can make it challenging for the streusel to get truly crispy. The best way to achieve a golden, crunchy topping is to finish the crisp in the oven under the broiler for a few minutes after it’s cooked in the slow cooker. Alternatively, you can remove the lid for the last 30 minutes of cooking in the slow cooker to allow some moisture to escape, or slightly toast your oats before adding them to the streusel mixture. Ensure your butter is cold when making the streusel, as this helps create steam pockets that contribute to crispness.

Can I prepare this recipe ahead of time?

Yes, you can prepare components of this recipe ahead of time. You can peel and slice the apples and store them in an airtight container with a little lemon juice to prevent browning for up to a day in the refrigerator. The streusel topping can also be made a day or two in advance and stored in the refrigerator or even frozen for longer. Assemble the crisp in the slow cooker just before you plan to cook it for the best results, as the apples will release liquid over time.

What if my apples are too watery?

If your apples release too much liquid and the crisp seems watery, it’s usually due to very juicy apples or insufficient cornstarch. Ensure you’re using the recommended amount of cornstarch (2 tablespoons) and the 1/4 cup of water/cider. If you notice excessive liquid during cooking, you can carefully spoon out some of the liquid. For future batches, consider slightly reducing the liquid added with the cornstarch or increasing the cornstarch by half a tablespoon, especially if using very ripe or high-water-content apples.

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