Slow Cooker Apple Crisp is perfect for the holidays, made with sweet and tart apples topped with crumbly, buttery oats and slow cooked with cinnamon and brown sugar. Serve warm and top with vanilla ice cream!
Place sliced apples in the slow cooker. Add lemon juice, cinnamon, white sugar, and vanilla extract. Stir until apples are evenly coated.
In a separate mixing bowl add topping ingredients (oats, flour, baking powder, brown sugar, white sugar, cinnamon, nutmeg, and salt). Stir to combine all ingredients. Cut butter into flour mixture.
Using a spoon or your hands, combine flour mixture and butter until ingredients look wet and crumbly. Sprinkle topping on top of apples evenly.
Place lid on slow cooker and set on high for 2 hours.
Open lid part way and cook for about an additional 1 hour . Serve warm and top with vanilla ice cream if desired.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate apple crisp after it's completely cooled in an airtight container for 4-5 days. Freeze apple crisp in an airtight container for 2-3 months. This is perfect for making ahead of time for the holidays!Defrost in the refrigerator the night before, and bake to reheat for 20-30 minutes before serving. Cooking Tips
For this recipe you can use the following apples: Granny Smith, Honeycrisp, Braeburn, Jonathan, Fuji, or Golden Delicious.
Use a slow cooker liner to help make cleanup easier.
Add some chopped walnuts or pecans to the crisp topping for an extra crunch.
You can also use this recipe in a baking dish instead of the slow cooker. Just grease the baking dish, add apples, then topping, and bake uncovered for around 45 minutes at 350°F.