Slow Cooker Apple Crisp Dessert (Printable Version)
Tender apples, oat topping, and sweet cinnamon come together for a comforting dessert served warm—try with ice cream.
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# Ingredients:
→ Apple Filling
01 -
2 1/2 pounds apples, peeled and sliced 1/4 inch thick
02 -
1/4 cup cornstarch or tapioca flour
03 -
14 oz sweetened condensed milk
→ Apple Crisp Topping
04 -
1 cup brown sugar
05 -
1 cup oats
06 -
1/2 cup all-purpose flour (can be gluten-free or almond flour for lower carb)
07 -
1/2 teaspoon cinnamon
08 -
1/4 teaspoon nutmeg
09 -
2 teaspoons vanilla
10 -
8 tablespoons butter
# Steps:
01 -
Grease the liner of a 3 to 5-quart oval slow cooker.
02 -
Peel and slice apples thinly and add to slow cooker. Toss apple slices with cornstarch or tapioca flour until evenly coated. Pour sweetened condensed milk over slices and mix with a spoon.
03 -
In a large mixing bowl, combine brown sugar, oats, flour, cinnamon, nutmeg, vanilla, and butter. Mix until crumbly with a fork.
04 -
Sprinkle the topping evenly over the apple mixture in the slow cooker.
05 -
Cover and cook on low for 6-7 hours or high for 3-4 hours.
# Notes:
01 -
Store leftover apple crisp in an airtight container in the fridge for up to 3 days.
02 -
Reheat in the microwave in short bursts or in the oven at 350℉ for 10-15 minutes until warmed through.
03 -
Use a mix of sweet and sour apples, or just one variety that is not too sour.
04 -
In the slow cooker, this will not become super crispy. To crisp it up further, crack the lid or lay a towel under the lid during the last 30-60 minutes to reduce moisture.
05 -
If prepping ahead, store the topping separately from the filling mixture.