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Crockpot Apple Crisp with Cinnamon Oat Topping

Crockpot apple crisp cooks tender Granny Smith apples in a slow cooker, then gets topped with golden, crisp cinnamon oats toasted in a skillet. Add the topping just before serving to keep its coarse, buttery texture.
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Prep Time 15 minutes
Cook Time 4 hours 12 minutes
standing time 10 minutes
Total Time 4 hours 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 nonstick cooking spray for coating
  • 3 lb Granny Smith apples about 8 medium, peeled, cored, and cut into 1/2-inch slices
  • 1 tbsp fresh lemon juice
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
For the cinnamon oat topping
  • 1 cup old-fashioned rolled oats
  • 0.5 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 6 tbsp unsalted butter cold, cut into small cubes

Equipment

  • 1 6-quart slow cooker
  • 1 10-inch skillet

Method
 

Cook the apples
  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Add the apples, lemon juice, granulated sugar, and cornstarch to the slow cooker and toss until the apples are evenly coated.
  3. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until the apples are tender when pierced with a knife.
Make the cinnamon oat topping
  1. In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt, then work in the butter with your fingertips until coarse clumps form.
  2. Toast the mixture in a 10-inch skillet over medium-low heat for 8-12 minutes, stirring frequently, until golden and crisp.
  3. Spread the topping on a plate to cool.
Finish and serve
  1. Turn off the slow cooker and uncover the apples.
  2. Let the apples stand for 10 minutes.
  3. Sprinkle the crisp topping over the apples just before serving.

Notes

For the crispest texture, sprinkle on the topping just before serving. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. A dairy-free butter alternative can replace the unsalted butter.