Crockpot Apple Crisp

Apple crisp in a slow cooker frees up the oven, which is handy on holidays, but it has one well-known problem: condensation drips off the lid and turns the oat topping soggy. This recipe solves that with a simple paper towel under the lid, plus cornstarch in the filling so the apple juices thicken instead of pooling.

What Makes This Version Work

Paper towels under the lid. A slow cooker traps steam, which collects on the lid and drips back down. Two layers of paper towel stretched across the top of the insert, with the lid on top, absorb that moisture so the crumble stays dry enough to firm up.

Cornstarch in the apples. Apples release a lot of juice as they soften. A tablespoon of cornstarch tossed with the fruit thickens those juices into a light syrup.

Cold butter in the topping. Cutting cold butter into the oats and flour forms pea-size clumps that hold together, giving a crumble with texture rather than a paste.

Resting uncovered. Fifteen minutes with the lid off lets steam escape so the topping sets and the juices thicken further.

Ingredient Notes

• Honeycrisp apples: They hold their shape and balance sweet and tart. Granny Smith gives a tarter crisp; a mix of the two is excellent. Avoid McIntosh, which turns to applesauce. You need about 5 to 6 medium apples for 6 cups.
• Lemon juice: It keeps the apples from browning and brightens the flavor.
• Old-fashioned rolled oats: They keep their chew. Quick oats turn pasty; steel-cut oats stay hard.
• Light brown sugar: Dark brown sugar gives a deeper caramel flavor.
• Gluten-free option: Use certified gluten-free oats and replace the flour with almond flour or a 1-to-1 gluten-free blend.

Cues to Watch For

Slice the apples into even ½-inch wedges so they soften at the same rate. Spread them flat in the slow cooker; a mound in the middle cooks unevenly.

Scatter the topping loosely without pressing it down, so steam can rise through it.

At 2½ to 3 hours on LOW, the apples should be tender when pierced with a fork and the juices around the edges should be bubbling and slightly thick. The topping will look golden and set but softer than an oven-baked crisp.

Common Mistakes

• Soggy topping. Skipping the paper towels, or pressing the crumble down.
• Mushy apples. Using soft apple varieties, slicing too thin or cooking too long.
• Burnt edges. Slow cookers run hottest around the sides. Grease the insert well, and check at 2½ hours if your cooker runs hot.
• Cooking on HIGH. It can scorch the sugars on the sides before the apples are tender. LOW is safer.

Variations

• Pecan topping: Add ½ cup of chopped pecans to the crumble.
• Apple cranberry: Toss 1 cup of fresh or frozen cranberries with the apples and add 2 tablespoons more sugar.
• Extra-crisp finish: If your insert is oven-safe, slide it under a broiler for 2 to 3 minutes before serving. Otherwise, bake extra crumble separately on a sheet pan and sprinkle it on top.
• Caramel apple: Drizzle warm caramel sauce over each serving.

Storage and Reheating

Cover and refrigerate leftovers for up to 4 days. Reheat portions in the microwave for 30 to 45 seconds, or warm the whole batch in a baking dish at 350°F for 15 minutes to re-crisp the topping. Apple crisp freezes for up to 3 months; thaw in the refrigerator and reheat in the oven.

Frequently Asked Questions

Why is my slow cooker apple crisp soggy?

Condensation from the lid dripped onto the topping. Place two paper towels under the lid to absorb it, and rest the crisp uncovered before serving.

Do I need to peel the apples?

Peeling gives a softer, more traditional filling. Unpeeled apples are fine if you like a little texture.

Can I double the recipe?

Yes, in a 7-quart slow cooker. Keep the apple layer no more than about 3 inches deep, and expect closer to 3½ hours on LOW.

What do I serve it with?

Vanilla ice cream, whipped cream or a drizzle of heavy cream.

Crockpot Apple Crisp

Honeycrisp apples under a buttery brown sugar oat crumble, cooked low and slow in the crockpot.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Rest Time 15 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 6 cups Honeycrisp apples peeled, cored, and sliced into 1/2-inch wedges
• 2 tbsp lemon juice freshly squeezed
• 0.25 cup granulated sugar white sugar
• 1 tsp ground cinnamon divided into two 1/2 tsp portions
• 0.25 tsp ground nutmeg ground
• 1 tbsp cornstarch for thickening juices
• 1 cup rolled oats old-fashioned
• 0.5 cup all-purpose flour unbleached
• 0.5 cup light brown sugar packed
• 0.5 cup unsalted butter cold and cut into 1/2-inch cubes

Method

 

1. Lightly grease the inside of a 6-quart slow cooker with cooking spray or softened butter.
2. In a large bowl, toss the 6 cups of sliced Honeycrisp apples with 2 tablespoons of lemon juice, 0.25 cup of granulated sugar, 0.5 teaspoon of ground cinnamon, 0.25 teaspoon of ground nutmeg, and 1 tablespoon of cornstarch.
3. Transfer the seasoned apple mixture into the greased slow cooker and spread it into an even layer.
4. In a medium bowl, combine 1 cup of rolled oats, 0.5 cup of all-purpose flour, 0.5 cup of packed light brown sugar, and the remaining 0.5 teaspoon of ground cinnamon.
5. Cut the 0.5 cup of cold diced butter into the oat mixture using a pastry cutter or your fingers until coarse, pea-sized crumbs form.
6. Scatter the oat crumble mixture evenly over the apples in the slow cooker without pressing down.
7. Place two paper towels stretched flat directly under the slow cooker lid to catch trapped condensation during cooking.
8. Cover with the lid and cook on LOW for 3 hours, or until the apples are tender when pierced with a fork.
9. Remove the lid and let the crisp sit uncovered for 15 minutes before serving so the topping sets and juices thicken.

Notes

Two layers of paper towel under the lid absorb condensation so the topping doesn't turn soggy. Keep the towels from touching the heating element.

For a 7-quart slow cooker, double the recipe and cook about 3½ hours on LOW.