Crock Pot Apple Crisp (Foolproof, Always Crunchy)

This Crock Pot Apple Crisp is my go-to fall dessert. It’s simple, cozy, and always comes out with a crisp oat topping. No oven needed. The slow cooker handles the work while you enjoy the smell of apples, cinnamon, and brown sugar filling the kitchen.

I’ve made this recipe for family dinners, parties, and even weeknight treats. The apples stay tender but not mushy, and the oat topping keeps its crunch thanks to one small trick. If you’ve tried slow cooker crisps before and ended up with a soggy top, this version will change that.

You’ll get the same comfort of a baked apple crisp, but with the ease of a set-it-and-forget-it method.

Why You’ll Love This Crock Pot Apple Crisp Recipe

• Crunchy topping, not soggy. A simple lid fix keeps drips off the oats.
• Fast prep. About 15 minutes to slice, toss, and cover.
• Balanced flavor. Warm cinnamon, a touch of nutmeg, and a clean apple finish.
• Beginner-friendly. Clear steps, quick video recommended if you add one.
• Crowd-pleaser. Works for weeknights, fall get-togethers, and holidays.

The Secret to a Crisp Topping (Read This First)

Condensation is the enemy. When steam hits a cold lid, it turns to water and falls back onto the topping. We stop that with a simple barrier.

Paper Towel Method, Step-by-Step

1. Prep the barrier. Fold two sheets of paper towel into a rectangle a bit larger than the cooker insert.
2. Lay it flat. Place the towel across the top of the insert so it covers the surface edge to edge.
3. Add the lid. Set the lid on top of the towel. Keep the towel taut so it doesn’t droop into the food.
4. Cook as usual. The towel absorbs moisture so droplets don’t hit the oats.
5. Finish safe. When you’re done, lift the lid, discard the towel, and keep the towel away from the heating element while cooking.

Tip: If you prefer, a clean thin dish towel works too. Just tie or clip the ends so fabric stays above the food.

Best Apples for Slow Cooker Apple Crisp

Firm apples hold shape. A mix gives the best flavor. Use one tart, one sweet.

Apple Guide: Sweet vs. Tart

My go-to blend: 50% Granny Smith + 50% Honeycrisp.
If you like it less sweet: Go 2:1 Granny Smith to Honeycrisp.
If you like it very sweet: Swap Honeycrisp for Fuji or add a small Gala portion (no more than 25%).

Pro tip: Slice apples about ¼-inch thick. Thicker slices stay firm; paper-thin slices cook down too much.

Ingredients You’ll Need

Apple Filling (serves 6–8)

• 6–7 cups peeled, sliced apples (about 6–8 medium; mix Granny Smith + Honeycrisp)
• 2 tbsp lemon juice
• ½ cup brown sugar, packed
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tsp cornstarch (for light thickening)
• ¼ tsp fine salt

Keep ingredients simple: apples, brown sugar, oats, flour, butter, cinnamon, and lemon. Craving something even easier? Try this simple dump cake dessert.

Flavor note: Lemon keeps the fruit bright. Cornstarch helps the juices set so the topping stays crisp.

Crispy Oat Topping

• 1 cup old-fashioned rolled oats.
• ¾ cup all-purpose flour
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp fine salt
• 8 tbsp (1 stick) cold unsalted butter, cut into small cubes

Texture note: Cold butter is key. It melts in the cooker and forms crunchy clusters with the oats.

How to Make Apple Crisp in the Crock Pot (Step-by-Step)

1. Prep the apples. Peel, core, and slice into ¼-inch pieces.
2. Mix the filling. In a large bowl, toss apples with lemon juice, brown sugar, cinnamon, nutmeg, cornstarch, and salt.
3. Load the cooker. Lightly grease the insert. Spread the apple mixture in an even layer.
4. Make the topping. In another bowl, combine oats, flour, both sugars, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingers until pea-size clumps form.
5. Top it. Sprinkle the oat mix evenly over the apples. Don’t press it down.
6. Add the towel barrier. Lay two paper towels flat across the insert. Set the lid on top so the towel stays taut and dry.
7. Cook.
   • LOW: 3½–4½ hours
   • HIGH: 2–2½ hours
     The apples should be tender with a little bite. The topping should look set and lightly golden.
8. Rest 10 minutes. Remove the towel, crack the lid for a few minutes, and let steam escape. This keeps the top crunchy.
9. Optional extra crunch. For a deeper golden top, spoon the crisp into a shallow baking dish and broil 1–3 minutes. Watch closely.

Doneness cues: Fork slides into apples with slight resistance. No wet patches on top. If you see damp spots, cook 15–20 minutes longer and leave the lid cracked for the last 5 minutes.

Expert Tips & Easy Variations

Pro Tips

• Keep butter cold. Cold cubes make crunchy clusters.
• Slice evenly. Aim for ¼-inch so apples cook at the same speed.
• Don’t pack the topping. A loose layer crisps better.
• Limit lid lifts. Each peek adds moisture.
• Vent at the end. Crack the lid for 5–10 minutes to release steam.

Easy Variations

• Nutty: Stir in ½ cup chopped pecans or walnuts.
• Gluten-free: Use certified GF oats and a 1:1 GF flour blend.
• Vegan: Swap butter for firm coconut oil or a plant-based stick.
• Lower sugar: Reduce both sugars by 25% and add a splash more lemon.
• Spice swap: Try apple pie spice, cardamom, or ginger.
• Caramel: Drizzle warm caramel over bowls right before serving.

Troubleshooting: Soft Tops, Mushy Apples, Too Sweet?

Topping is soft or damp

• Add the paper towel barrier and keep it taut.
• Cook 15–20 minutes longer.
• Crack the lid for the last 5 minutes to vent steam.
• For more color, broil 1–3 minutes after cooking.

Apples turned mushy

• Use firmer apples (Granny Smith, Honeycrisp, Pink Lady).
• Slice thicker (about ¼ inch).
• Cook on LOW next time and start checking early.

Apples still too firm

• Extend cook time by 15–30 minutes.
• Toss the filling well so slices cook evenly.
• Cut a bit thinner next time.

Filling is watery

• Rest the crisp 10 minutes before serving.
• Next batch: increase cornstarch to 1 tablespoon.
• Mix apples thoroughly so starch coats every slice.

Too sweet

• Reduce total sugar by 2–3 tablespoons next time.
• Add an extra teaspoon of lemon juice.
• Use more tart apples in the mix.

Too dry

• Your apples may be very firm or under-ripe.
• Add 1–2 tablespoons water or apple juice to the filling before cooking.

Pale topping

• Normal in a slow cooker.
• Spoon into a shallow dish and broil briefly, watching closely.

Serving Ideas

• Classic scoop: Warm bowls topped with vanilla ice cream.
• Whipped cream: A big spoonful plus a pinch of cinnamon.
• Salted caramel: Drizzle over each serving and add flaky salt.
• Crunch boost: Sprinkle toasted pecans or walnuts on top.
• Breakfast twist: Add a dollop of Greek yogurt and extra oats.
• Cookie crumble: Finish with crushed gingersnaps or graham crackers.
• A la mode milkshake: Blend a scoop of the crisp with ice cream and milk for a dessert shake.

FAQ

Crock Pot Apple Crisp

Ziko Wilson

A cozy fall dessert made in the slow cooker — no oven required. This Crock Pot Apple Crisp delivers soft spiced apples with a perfectly crunchy oat topping thanks to a clever paper towel trick that keeps condensation off.

Print Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 370 kcal

Equipment

• slow cooker (5–6 quart)
• Mixing bowls
• peeler and knife
• pastry cutter or fork
• Paper towels
• cooking spray

Ingredients

  

• 6–7 cups peeled, sliced apples (Granny Smith + Honeycrisp)
• 2 tbsp lemon juice
• 0.5 cup brown sugar, packed
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 2 tsp cornstarch
• 0.25 tsp fine salt
• 1 cup old-fashioned rolled oats
• 0.75 cup all-purpose flour
• 0.5 cup brown sugar, packed
• 0.25 cup granulated sugar
• 0.5 tsp ground cinnamon
• 0.25 tsp fine salt
• 8 tbsp cold unsalted butter, cut into cubes

Instructions

 

• Peel, core, and slice apples into ¼-inch thick pieces.
• In a large bowl, toss apples with lemon juice, brown sugar, cinnamon, nutmeg, cornstarch, and salt.
• Lightly grease the slow cooker insert. Spread the apple mixture evenly inside.
• In another bowl, mix oats, flour, both sugars, cinnamon, and salt. Cut in cold butter with fingers or pastry cutter until crumbly.
• Sprinkle topping evenly over apples. Do not press down.
• Lay two paper towels flat across the insert and place lid on top, keeping towels taut and away from the food.
• Cook on LOW for 3½–4½ hours or HIGH for 2–2½ hours. Apples should be tender, topping lightly golden.
• Remove towel, crack lid for 5–10 minutes to release steam and preserve topping crunch.
• Optional: For extra crisp topping, transfer to a baking dish and broil for 1–3 minutes, watching closely.

Notes

• Use firm apples like Granny Smith and Honeycrisp for best texture.
• Add chopped nuts for crunch, or caramel drizzle before serving.
• To keep the topping crisp, lay a paper towel under the lid.
• Want extra crunch? Broil for 2 minutes after slow cooking.

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Nutrition (Per Serving, 8 Servings)

• Calories: ~370
• Carbs: ~64 g
• Fiber: ~3–4 g
• Sugars: ~40 g
• Fat: ~11 g
• Protein: ~3 g
• Sodium: ~160 mg

Numbers are estimates based on the ingredients listed. Swaps like GF flour, vegan butter, or lower sugar will change the totals.

Ready to Make It?

Warm apples. Crunchy oats. No oven. This Crock Pot Apple Crisp hits every time, thanks to the simple towel trick that keeps the top crisp.

Try it tonight and tell me how it goes!

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