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–+ servings
Healthy crock pot apple crisp with ice cream

Crock Pot Apple Crisp

4 from 2 votes
This easy crock pot apple crisp cooks hands free without heating up the oven! Made with pure maple syrup, spices, and a buttery oat topping.
Prep: 30 mins
Cook: 3 hrs
Total: 3 hrs 30 mins
Servings: 10 servings
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Ingredients
  

FOR THE APPLE FILLING:

  • 8 medium or 6 large apples I recommend a sweet/crisp variety such as Honeycrisp, Jazz, or Pink Lady; or use half Granny Smith and half of another variety (about 2 1/2 to 3 pounds)
  • 1/3 cup pure maple syrup
  • 2 tablespoons cornstarch
  • Zest of 1 small lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

FOR THE CRISP TOPPING:

FOR SERVING:

  • Vanilla ice cream, vanilla Greek yogurt, caramel sauce optional

Instructions
 

  • Make the Filling: Peel the apples and cut them into 3/4- to 1-inch chunks.
    Chopped fruit on a cutting board
  • Place in the bottom of a 6-quart slow cooker.
    Chopped apples in a crock pot
  • Add the maple syrup, cornstarch, lemon zest (I zest it right over the crockpot), lemon juice, cinnamon, ginger, nutmeg, and salt.
    A dessert being made in a slow cooker
  • With a large spoon, stir to combine. Spread the apples into an even layer.
    Apple pieces in a slow cooker
  • Make the Topping: In a medium bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
    Oats and flour in a bowl
  • Pour in the melted butter, then stir until evenly moistened.
    Ingredients for apple crisp topping
  • Sprinkle over the top of the apples.
    Crisp topping scattered over filling
  • Place a clean kitchen towel or a double stack of paper towels on top of the slow cooker so that the sides drape over the long ends. Place the lid on top, using it to secure the towel(s) in place** (the towels absorb moisture, helping the topping better crisp up).
    A towel over a slow cooker
  • Cook the crockpot apple crisp on high for 2 1/2 to 3 1/2 hours or on low for 5 to 7 hours, until the apples are soft and cooked through when pierced with a fork. Remove the lid and towels. Serve hot with toppings of choice.

Notes

  • TO MAKE AHEAD: Prepare the topping as directed. Freeze it in a ziptop bag until you're ready to bake the crisp. 
  • TO STORE: Refrigerate apple crisp in an airtight storage container for up to 4 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • TO FREEZE: Freeze apple crisp in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • **DISCLAIMER: Please note that using a towel with a slow cooker could be a fire hazard. Proceed at your own risk. I have done it many times over the years with different recipes and different slow cookers and have never had an issue. That said, different slow cookers can reach different temperatures. If this is your first time using the towel method with your slow cooker, I recommend checking the towel an hour into cooking to be sure that it isn’t too hot.

Nutrition

Serving: 1(of 10)Calories: 303kcalCarbohydrates: 53gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgPotassium: 250mgFiber: 6gSugar: 32gVitamin A: 364IUVitamin C: 7mgCalcium: 46mgIron: 1mg

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