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This Crockpot Apple Crisp recipe is the ultimate fall dessert made right in your slow cooker! Tender, spiced apples simmer under a buttery oat topping until everything is warm, sweet, and golden. It’s the perfect apple dessert to serve with a scoop of vanilla ice cream or whipped cream. Slow Cooker Apple Crisp is easy to make, family-friendly, and a great way to enjoy apple season without turning on the oven.
A Classic Fall Dessert Made Easy in the Slow Cooker
If you love apple desserts but don’t want to mess with pie crust, this easy slow cooker apple crisp is for you!
Juicy apples are flavored with cinnamon, apple pie spice, and vanilla, then topped with a buttery brown sugar oat crumble that becomes sweet, golden, and lightly crisp as it cooks.
Why You’ll Love This Recipe
- Easy to make – no oven required, just your slow cooker.
- Perfect for fall – warm spices and apples make it delicious and comforting.
- Crowd-friendly – everyone loves a classic apple crisp (this recipe feeds about 8)!
- Make-ahead friendly – great for parties or holidays.
- Customizable – swap in pears, add nuts, or drizzle with caramel sauce.
The crockpot does all the work, making this easy apple crisp recipe the perfect dessert for holiday dinners, potlucks, or cozy weekends at home.
I love the amazing aroma of apples and spices filling the kitchen almost as much as I love eating this warm apple dessert!
My Easy Blueberry Crisp recipe is another favorite you can make using any fresh or frozen berries!
Ingredients for Crockpot Apple Crisp
For exact amounts in Crock Pot Apple Crisp, see the recipe card below.
Apple Filling
- Apples – about 7 medium, or 2 ½ pounds
- White Sugar
- Cinnamon
- Apple Pie Spice (or use cinnamon, nutmeg, and allspice)
- Vanilla
Apple Crisp Topping
- Old Fashioned Oats
- Brown Sugar
- All-Purpose Flour
- Melted Butter
Apple Crisp Recipe Variations
- Apples: Use a mix of sweet and tart apples (like Honeycrisp + Granny Smith). Or use all tart or all sweet (I prefer Fuji + Honeycrisp).
- Add nuts: Stir chopped pecans or walnuts into the topping for crunch.
- Caramel drizzle: Add a drizzle of caramel sauce before serving.
- Pear crisp: Swap half the apples for ripe pears for a delicious twist.
- Spices: Adjust the cinnamon or apple pie spice (cinnamon, nutmeg, allspice) to taste. Experiment with adding ginger or cardamom for extra flavor!
How to Make Apple Crisp in the Crockpot
Prep the Apples
- Core and chop the apples into bite-sized pieces (peeling is optional).
- Spray the crock with cooking spray or butter it lightly.
Make the Apple Filling
- In a large mixing bowl, combine chopped apples, sugar, cinnamon, apple pie spice, and vanilla.
- Stir well to coat the apples.
- Add the mixture to the prepared slow cooker.
Mix the Crisp Topping
- Using the same bowl, stir together oats, brown sugar, flour, and melted butter. Spread evenly over the apples.
Slow Cook
- Lay a clean tea towel (or a double layer of paper towels) over the top of the slow cooker before placing the lid on. This helps absorb excess steam so the topping can get a little crispier. Just be sure the towel is not touching the heating element.
- Cover and cook on Low for 4 hours, until the apples are tender and the topping is golden.
Serve
- Optional Garnish: Add chopped nuts, raisins, or dried cranberries on top.
- Scoop warm slow cooker apple crisp into bowls and top with vanilla ice cream or whipped cream for the ultimate fall treat.
Tips for Success
- Texture: The topping won’t be quite as crunchy as oven-baked apple crisp, but this trick makes a noticeable difference: Using a tea towel under the lid absorbs steam, which helps the topping crisp up.
- Removing the slow cooker lid during the last 30 minutes of cooking can also help crisping.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm in the microwave or oven until heated through.
More Dessert Recipes
Cinnamon Pull-Apart Monkey Bread
Easy Coconut Cake (Moist & Fluffy)
Crescent Roll Apple Dumplings
Peach Upside Down Cake
If you make this delicious Crockpot Apple Crisp recipe, let me know! Just leave a comment with a star rating below. I’d love to hear from you!
Crockpot Apple Crisp
Ingredients
Apple Filling
- 7 Apples (2 ½ pounds), chopped
- ¼ cup Sugar
- 1 teaspoon Cinnamon
- 2 teaspoons Apple Pie Spice
- 1 teaspoon Vanilla
Crisp Topping
- 1 ¼ cups Old Fashioned Oats
- ½ cup Packed Brown Sugar
- ¼ cup All-Purpose Flour
- ¼ cup Melted Butter
Instructions
Prep
- Core and chop the apples (peeling is optional, I do not peel mine).
- Spray the crock with a neutral cooking spray, or butter it.
Make the Apple Filling
- To a large mixing bowl, add the chopped apples, sugar, cinnamon, apple pie spice, and vanilla. Stir well with a large spoon to coat all of the apple pieces.
- Add the apple mixture to the prepared crock pot.
Make the Crisp Topping
- To the same bowl, add the oats, brown sugar, flour, and melted butter. Mix well.
- Spread the mixture evenly over the apples.
Slow Cook
- Cover (see Note) and cook on Low for 4 hours.
Serve
- Serve warm, with a scoop of vanilla ice cream or whipped cream.
Notes
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm in the microwave or oven until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A mix of sweet and tart apples gives the best flavor. Try Granny Smith (tart) combined with Honeycrisp, Fuji, or Gala (sweet). I prefer Fuji and Honeycrisp.
Yes, but the texture will be softer. Old fashioned oats give more structure and chew, while quick oats make the topping finer and less chunky.
Nope! Peeling is optional. The skins soften as they cook, but you can peel if you prefer a smoother texture.
Yes, but use a larger slow cooker (6–7 quart) and increase the cook time by about an hour.
Yes, cook on High for 2 hours, though topping may be a little softer (not as crisp). To help, you can remove the lid for the last 20–30 minutes.
Yes. You can chop the apples and mix the topping a day ahead. Store them separately in the fridge, then assemble right before cooking.
The tea towel absorbs extra moisture that collects under the lid while cooking. This prevents it from dripping back onto the topping, helping it stay firmer and closer to traditional baked apple crisp. Just be sure the towel is not touching the heating element.
