Crock Pot Apple Crisp

Ashley

This Crock Pot Apple Crisp is the perfect fall dessert and it couldn’t be easier to make! It requires super simple ingredients, minimal prep, and then you set it and forget it. Then, you can end your day with warm apple crisp that everyone will not be able to stop talking about.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Ingredients

4-6 Granny Smith apples peeled and cut into ½ inch pieces
1 tsp ground cinnamon
2 tbsp corn starch
1 1 lemon juiced

For the Crumble:

1/2 cup brown sugar
1 cup old-fashioned oats
1 tsp ground cinnamon
1/4 cup all-purpose flour
1/2 cup cold salted butter cubed (1 stick)

Instructions

Peel and dice the apples into about ½ inch pieces.
In a large bowl, mix apples, 1 tsp of the cinnamon, lemon juice, and cornstarch until combined.
Combine flour, brown sugar, remaining 1 tsp of cinnamon, oats, and cold butter in a medium bowl. Use a fork or pastry cutter and mix until you have coarse crumbs.
Pour the apple mixture into the crock pot.
Cover apple mixture with crumble topping.
Cook in your crock pot on high for 1 hour with the lid on, and then 1 additional hour with the lid off.

Notes

Tips:

Cooking your apple crisp in the crockpot without the lid for the last hour will help to release some steam and crisp up your topping.
Adding cornstarch to your apples will prevent them from becoming watery.
You can store any leftover apple crisp in the refrigerator for up to 4 days.
Make sure your butter is really cold. You don’t want it to melt when you are combining it with the other topping ingredients.
You can use any kind of apple you like. I prefer a tart apple like the Granny Smith so it doesn’t become overly sweet.
Feel free to use salted or unsalted butter for this recipe.