Crockpot Apple Crisp – The Lazy Dessert That Tastes Like Heaven!
You know what’s better than baking? Not baking.
And that’s why the Crockpot Apple Crisp is my go to comfort dessert when I am craving something warm, sweet and cinnamony, but I am too lazy to preheat the oven or do a ton of dishes.
If you’ve ever wanted your house to smell like fall without actually working for it, you’re in the right place.
This recipe is ridiculously easy, smells divine and tastes like something straight out of grandma’s kitchen.
Ready? Let’s get cozy.
Table of Contents
What Makes This Crockpot Apple Crisp So Good?
Okay, imagine this: soft, gooey apples swimming in a warm cinnamon sauce, topped with a crunchy oat crumble that screams “autumn comfort.”
Now, imagine not having to do anything except toss ingredients into your slow cooker. See why I love it?
Unlike oven-baked crisps, the Crockpot version keeps the apples juicy while the topping still gets that perfect buttery crunch.
And the best part? You don’t have to hover around the oven pretending to be Gordon Ramsay.
Ingredients You’ll Need (aka the good stuff)
You probably already have most of these at home. If not, your nearest grocery store definitely does.
For the Apple Base:
- 6 medium apples (Granny Smith or Honeycrisp work best)
- 2 tbsp lemon juice (keeps the apples from turning brown and adds a slight tang)
- ½ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
For the Crisp Topping:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- ½ tsp salt
- ½ cup unsalted butter (cold, cubed)
Optional (but let’s be honest, highly recommended):
- A scoop (or three) of vanilla ice cream.
- Caramel drizzle (because self-control is overrated)
Step-by-Step: How To Make Crockpot Apple Crisp
Step 1: Prep the Apples
Peel, core and slice those apples into thin wedges.
Pro tip, keep them evenly sized so they cook uniformly.
Nobody wants half mushy, half crunchy apples.
Toss them in a bowl with lemon juice, sugar, cinnamon, nutmeg and vanilla.
Mix until everything looks beautifully coated.
Step 2: Make the Crisp Topping
In another bowl, mix oats, flour, brown sugar, and salt.
Now comes the fun part — add your butter cubes and use your hands (or a fork) to crumble it all together.
You’re aiming for a texture that looks like wet sand — not too chunky, not too fine.
Step 3: Assemble the Magic
Grease your Crockpot with a little butter or cooking spray.
Pour in the apple mixture first, then sprinkle that buttery crumble evenly on top.
Step 4: Let the Slow Cooker Do Its Thing
Cover and cook on high for 2 hours or low for 3–4 hours.
Your house will start smelling so good that your neighbors might show up “accidentally.”
(Pro tip: crack the lid open slightly during the last 30 minutes if you want the topping extra crisp.)
Step 5: Serve & Devour
Spoon the warm apple crisp into a bowl, top it with vanilla ice cream and drizzle some caramel if you are feeling fancy.
Take one bite and thank your past self for being so brilliant.
Why You’ll Fall in Love With This Recipe
Let’s be honest, there are tons of desserts out there. But this one hits different. Here’s why –
- Zero effort. Literally just dump and chill.
- Foolproof. You can’t burn it, overbake it, or mess it up unless you forget to turn the Crockpot on (been there).
- Perfect for any season. Sure, it screams fall vibes, but I’ve made it in summer too because I’m rebellious like that.
- Crowd-pleaser. No one has ever said no to warm cinnamon apples. No one.
Best Apples for Apple Crisp (and Which Ones to Avoid)
Ever wondered why your crisp turns out too mushy or sour? It’s probably the apples.
Here’s a quick cheat sheet –
Best Choices:
- Granny Smith – Tart and firm; perfect balance.
- Honeycrisp – Juicy and slightly sweet.
- Fuji – Sweet, crisp, and holds shape well.
- Braeburn – Great flavor, doesn’t go soggy.
Avoid:
- Red Delicious (they sound fancy but turn into apple mush).
- McIntosh (too soft for slow cooking).
Mixing two apple types gives the best flavor combo IMO.
Can You Make It Healthier?
If you’re watching sugar or butter (ugh, adulting), you can totally tweak this recipe without killing the flavor.
Try these swaps:
- Use coconut oil instead of butter.
- Swap half the sugar with honey or maple syrup.
- Add chopped nuts or seeds for extra crunch.
- Replace half the flour with almond flour for a gluten-friendly version.
Still tastes amazing. Promise.
Storage & Reheating Tips
Got leftovers? (Rare, but okay.)
Here’s how to store your Crockpot Apple Crisp like a pro:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 3 months.
- Reheat: Pop it in the microwave for 30–40 seconds or warm it in the oven for 10 minutes.
Bonus tip: Add a splash of milk or cream when reheating to keep it soft and fresh
Final Thoughts: Warm, Cozy, and Worth Every Bite
Let’s be real, life’s too short for complicated desserts.
This Crockpot Apple Crisp recipe gives you all the sweet satisfaction of homemade comfort food without the stress or effort.
It’s the kind of dessert that makes you want to curl up with a blanket, rewatch your favorite show and pretend it’s snowing outside.
So next time you want something easy, delicious and mood lifting, throw some apples in your slow cooker and let the magic happen.
Trust me, once you try it, you will never go back to oven baking again.
FAQs About Crockpot Apple Crisp
Q: Can I prep this ahead of time?
Absolutely. Slice the apples, mix everything, and store it in the fridge overnight. Dump it into the Crockpot in the morning and boom — dessert by lunch.
Q: Can I double the recipe?
Yes! Just make sure your Crockpot is large enough and add an extra 30 minutes of cook time.
Q: What if I don’t have oats?
Substitute with crushed graham crackers or granola. It’s not traditional, but hey, it works.
Q: Can I use canned apples?
You can, but fresh apples taste 10x better.
