Crockpot Apple Crisp

Why You’ll Love This Recipe

I love how simple and hands-off this recipe is. I can prep it in just a few minutes, and the crockpot does the rest. The apples turn beautifully tender, soaking up the warm cinnamon and nutmeg, while the oat topping stays delightfully crisp and buttery. It’s a comforting dessert that fills the house with the most irresistible aroma—and it’s perfect for any time of year, especially chilly days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 medium apples, peeled and sliced
1/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup old-fashioned oats
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter, melted

Directions

1. I start by greasing the inside of the crockpot to keep the apples from sticking.

2. Then I add the peeled and sliced apples directly into the crockpot. I sprinkle them with the sugar, cinnamon, and nutmeg, and give it all a quick stir to coat.

3. In a separate bowl, I mix together the oats, brown sugar, flour, and melted butter until it forms a crumbly topping.

4. I sprinkle the oat mixture evenly over the apples.

5. I cover and cook on low for 4 hours, until the apples are tender and the topping is golden and slightly crisp.

When it’s done, I scoop it into bowls and top it with vanilla ice cream or whipped cream—it’s pure comfort.

Servings and timing

Yield: 6 servings
Preparation time: 10 minutes
Cooking time: 4 hours on low
Total time: 4 hours 10 minutes

Variations

Sometimes I like to mix things up by using a combination of apple varieties for more depth of flavor. Granny Smith and Honeycrisp work especially well together. I’ve also added chopped pecans or walnuts to the topping for extra crunch. If I’m feeling indulgent, I drizzle a bit of caramel sauce over the top just before serving.

Storage/Reheating

I store any leftover apple crisp in an airtight container in the refrigerator for up to 4 days. To reheat, I scoop out a portion and microwave it for about 30–45 seconds until warm. If I want to bring back some crispness to the topping, I reheat it in the oven or toaster oven at 350°F for about 10 minutes.

FAQs

Can I cook this on high instead of low?

Yes, I’ve made it on high in a pinch. It cooks in about 2 hours on high, but I prefer the slow cook on low for the best texture and flavor.

What kind of apples work best?

I like using a mix of tart and sweet apples—Granny Smith, Honeycrisp, and Fuji are some of my favorites. They hold up well and give a nice balance of flavor.

Can I make this ahead of time?

Yes, I often prep the apples and topping separately and store them in the fridge. When I’m ready to cook, I layer them in the crockpot and turn it on.

Does the topping stay crisp in the crockpot?

Surprisingly, yes. The top layer gets lightly golden and has a nice chew, especially if I crack the lid open for the last 30 minutes of cooking to let some steam escape.

Can I make this gluten-free?

Absolutely. I substitute the flour with a gluten-free blend and make sure to use certified gluten-free oats. It turns out just as delicious.

Conclusion

This Crockpot Apple Crisp is everything I love in a dessert—warm, comforting, and bursting with seasonal flavor. It’s easy enough for a weeknight and special enough for guests. With just a handful of ingredients and a few hours in the slow cooker, I get a dessert that tastes like I spent all day baking. It’s the perfect way to end any cozy meal.