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A bowl with a warm serving of slow-cooked apple crisp on a wooden countertop. A scoop of melting vanilla ice cream is on top, drizzled with caramel sauce. A spoon rests beside the bowl.

Crockpot Apple Crisp Recipe

This Slow Cooker Apple Crisp is the perfect cozy dessert—sweet cinnamon-spiced apples topped with a buttery walnut crumble. Serve warm with vanilla ice cream or whipped cream for an extra indulgence!
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Prep Time 30 minutes
Cook Time 2 hours
Additional Time 1 hour
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 444 kcal

Equipment

  • Slow Cooker (for cooking the apples)
  • Mixing Bowls (for the topping and filling)
  • Fork or Pastry Cutter (for mixing butter into the topping)

Ingredients
  

Topping:

  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • ½ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pinch salt
  • ½ cup cold butter cut into pieces
  • 1 cup chopped walnuts

Apple Filling:

  • ⅓ cup white sugar or to taste
  • 1 tablespoon cornstarch
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 6 cups apples - peeled cored and chopped
  • 2 tablespoons lemon juice

Instructions
 

Make the Topping:

  • In a bowl, mix flour, brown sugar, white sugar, cinnamon, nutmeg, and salt.
    A mixing bowl on a wooden countertop, filled with flour, brown sugar, white sugar, cinnamon, nutmeg, and salt. A whisk is in the bowl, evenly blending the ingredients for the topping.
  • Cut in cold butter until the mixture forms coarse crumbs. Stir in walnuts.
    Cold butter pieces being cut into the flour mixture in a mixing bowl on a wooden countertop. A pastry cutter presses into the mixture, creating coarse crumbs. Chopped walnuts are sprinkled on top, ready to be mixed in

Make the Apple Filling:

  • In a small bowl, whisk together sugar, cornstarch, ginger, and cinnamon.
    A small bowl with white sugar, cornstarch, ground ginger, and cinnamon on a wooden countertop. A spoon is stirring the dry ingredients, evenly combining them for the apple filling.
  • Place chopped apples in a slow cooker. Sprinkle with cornstarch mixture and lemon juice, tossing to coat.
    Freshly peeled, cored, and chopped apples in a slow cooker on a wooden countertop. A hand is sprinkling the cornstarch mixture over the apples, ensuring they are evenly coated. Lemon juice is drizzled over the top.

Cook & Cool:

  • Sprinkle topping evenly over apples.
    The slow cooker on a wooden countertop, now with the crumbly walnut topping sprinkled evenly over the apples. The crisp is ready to cook.
  • Cover and cook on Low for 4 hours or High for 2 hours until apples are tender.
    The slow cooker partially uncovered, revealing golden-brown apple crisp with a crunchy topping. Steam is rising, and the apples underneath are soft and caramelized.
  • Turn off the slow cooker, partially uncover, and let sit for 1 hour so the topping hardens.
    A bowl with a warm serving of slow-cooked apple crisp on a wooden countertop. A scoop of melting vanilla ice cream is on top, drizzled with caramel sauce. A spoon rests beside the bowl.