Slow Cooker Apple Crisp

How to Make Slow Cooker Apple Crisp

1. 1

   Step 1: Prepare the apple filling

   Peel, core and slice the apples into 1/4- to 1/2-inch wedges and place them in a large bowl. Toss the apples with lemon juice, granulated sugar, cornstarch, cinnamon and salt until evenly coated, making sure the cornstarch is fully dispersed to thicken the juices as the apples cook.

   For this step

   • 6 medium (about 3 lb)Granny Smith or Honeycrisp apples, peeled, cored and sliced
   • 2 tablespoonsFresh lemon juice
   • 1/4 cupGranulated sugar
   • 2 tablespoonsCornstarch
   • 1 teaspoonGround cinnamon
   • 1/4 teaspoonSalt
   
2. 2

   Step 2: Make the oat topping

   In a separate bowl combine the rolled oats, light brown sugar and all-purpose flour. Pour the melted butter over the dry ingredients and stir with a fork until the mixture forms coarse crumbs and clumps — it should be evenly moistened but still crumbly.

   For this step

   • 1 cupOld-fashioned rolled oats
   • 3/4 cup (packed)Light brown sugar, packed
   • 1/2 cupAll-purpose flour
   • 6 tablespoonsUnsalted butter, melted
   
3. 3

   Step 3: Assemble in the slow cooker

   Spread the apple mixture in an even layer in the bottom of a 6-quart slow cooker. Sprinkle the oat topping evenly over the apples, gently patting it down so it makes good contact with the fruit and juices.
   
4. 4

   Step 4: Slow-cook until tender

   Cover and cook on LOW for 3 to 4 hours (or on HIGH for 1.5 to 2 hours) until the apples are tender and juices are thick and bubbling. If the topping seems soggy after the apples are cooked, uncover for the final 20–30 minutes to help the topping firm up, then return to LOW or Warm to keep it ready to serve.
   
5. 5

   Step 5: Rest and serve

   Allow the crisp to rest for 10–15 minutes to let the juices settle, which makes serving cleaner and improves texture. Spoon into bowls and serve warm with vanilla ice cream or whipped cream if desired.

1. Peel, core and slice the apples into 1/4- to 1/2-inch wedges and place them in a large bowl. Toss the apples with lemon juice, granulated sugar, cornstarch, cinnamon and salt until evenly coated, making sure the cornstarch is fully dispersed to thicken the juices as the apples cook.
2. In a separate bowl combine the rolled oats, light brown sugar and all-purpose flour. Pour the melted butter over the dry ingredients and stir with a fork until the mixture forms coarse crumbs and clumps — it should be evenly moistened but still crumbly.
3. Spread the apple mixture in an even layer in the bottom of a 6-quart slow cooker. Sprinkle the oat topping evenly over the apples, gently patting it down so it makes good contact with the fruit and juices.
4. Cover and cook on LOW for 3 to 4 hours (or on HIGH for 1.5 to 2 hours) until the apples are tender and juices are thick and bubbling. If the topping seems soggy after the apples are cooked, uncover for the final 20–30 minutes to help the topping firm up, then return to LOW or Warm to keep it ready to serve.
5. Allow the crisp to rest for 10–15 minutes to let the juices settle, which makes serving cleaner and improves texture. Spoon into bowls and serve warm with vanilla ice cream or whipped cream if desired.