Slow Cooker Apple Crisp Dessert

Advertisement

Apple crisp in the slow cooker has become my go-to for family gatherings and relaxed weekends because it fills the house with that irresistible cinnamon-apple aroma and simmers away with almost no fuss. This recipe lets you enjoy a perfectly tender apple filling and a crumbly, brown sugar oat topping without needing to hover over the oven.

When I first tried this method for a potluck, everyone raved about the rich apple filling and how scooping straight from the slow cooker made serving so easy. My kids now ask for this on chilly Sunday evenings with a big scoop of vanilla ice cream.

Ingredients

Advertisement

• Apples sliced thin and peeled: The star of the show Choose crisp sweet-tart apples like Honeycrisp Fuji or Granny Smith for best texture and flavor
• Cornstarch or tapioca flour: This thickens the filling and keeps it saucy Opt for tapioca if you want a silkier finish
• Sweetened condensed milk: Adds rich sweetness to the apples Look for one with few added ingredients for the cleanest flavor
• Brown sugar: Gives the topping deep warmth and lovely caramel notes Choose dark brown sugar for extra molasses flavor
• Oats: Adds chew and texture to the topping Whole old fashioned oats hold up best in slow cooking
• All purpose flour or gluten free flour: This brings structure to the topping Almond flour works perfectly for a lower carb option
• Cinnamon and nutmeg: Classic apple pie spices that sweeten and scent the dish Freshly ground nutmeg adds a special touch
• Vanilla: Enhances the homey sweetness Always use real vanilla extract for best flavor
• Butter: Holds the topping together and creates a tender crumb Choose unsalted for better control over flavor

Step-by-Step Instructions

Prepare the Slow Cooker:

Grease the inside of your slow cooker with butter or nonstick spray so the filling does not stick and cleanup is easy

Slice and Coat the Apples:

Use a peeler for the apples then slice them into quarter inch thick slices for even cooking Toss in cornstarch or tapioca flour to coat every piece which helps make the filling lightly thickened

Add Sweetened Condensed Milk:

Pour the sweetened condensed milk over apple slices and gently mix so every slice is coated This step brings that signature creamy texture

Mix the Topping:

In a mixing bowl combine brown sugar oats flour cinnamon nutmeg and vanilla Use a fork to cut in cold butter until you have coarse crumbs The trick is to keep little butter pockets for a tender crumbly topping

Assemble in the Slow Cooker:

Spread the apple mixture evenly in the bottom then sprinkle the crumb topping all over make sure to reach the edges so you get crust in every bite

Cook:

Cover and set your slow cooker to low for six to seven hours or on high for three to four hours Your kitchen will smell incredible as it cooks

Finish and Serve:

If you want extra crispness crack the lid or lay a towel under the lid for the last thirty to sixty minutes to absorb moisture Scoop into bowls and top with cold ice cream or whipped cream

Pin

Advertisement

I always look forward to the warm sweet aroma that fills the kitchen But what hooks me every time is the way the apples turn creamy but not mushy and the little clusters of brown sugar topping that bake up with chewy edges My daughter likes to sneak a bite of that oat crisp before it ever makes it to the bowl

Storage Tips

Keep leftover apple crisp in an airtight container in the fridge It will last up to three days For the best texture reheat gently in the microwave in short bursts or warm in the oven at 350 for ten to fifteen minutes until bubbly

Advertisement

Ingredient Substitutions

Swap almond flour or a gluten free blend for regular flour to suit your dietary needs If you do not have sweetened condensed milk you can use a mixture of heavy cream and brown sugar though the flavor will not be as caramel like

Serving Suggestions

This crisp is at its best served warm right out of the slow cooker A scoop of vanilla ice cream or a dollop of whipped cream will melt into the crevices For a brunch twist I sometimes spoon leftovers over Greek yogurt

Advertisement

Pin

History and Cultural Context

Apple crisp is a classic American dessert with roots stretching back to colonial baking traditions It was invented as a thrifty way to stretch apples through the winter months using leftover oats and pantry staples The slow cooker technique just brings an old favorite into easy modern comfort

Recipe FAQs

→ What kind of apples work best?

Choose a mix of sweet and tart apples like Honeycrisp, Granny Smith, or Fuji for balanced flavor and texture.

→ How do I make the topping crispier?

Lay a kitchen towel under the slow cooker lid during the last 30-60 minutes to absorb moisture, or slightly crack the lid to vent steam.

→ Can the topping be gluten-free?

Absolutely. Substitute all-purpose flour with a gluten-free flour blend or almond flour for a lower-carb option.

→ How should leftovers be stored?

Place the cooled dessert in an airtight container and refrigerate for up to three days. Reheat in the microwave or oven before serving.

→ Can I prepare this dessert in advance?

Yes, simply store the filling and topping separately, then assemble and cook when ready for the freshest texture.

→ Is it necessary to peel the apples?

Peeling the apples is recommended for the softest texture, but you can leave skins on if you enjoy extra texture and fiber.