Apple Crisp – Crockpot Style

This is a favorite in my house and I have been making it for years. I can’t exactly remember where I first saw it, maybe Family Circle. Regardless, it’s been tweaked over the years to suit tastes and just plain experimenting. This is one of those perfect fall/winter recipes. You can throw it together and let the crockpot do the work. The house smells amazing!


½ c. flour

¼ c. light brown sugar

¼ c. sugar

¼ tsp. cinnamon

1/8 tsp. nutmeg

Pinch salt

4 TBS cold unsalted butter, cut into pieces

½ c. chopped pecans (optional)


3 TBS sugar

2 tsp lemon juice

1 ½ tsp corn starch

¼ tsp ground ginger

¼ tsp ground cinnamon

6 large Granny Smith apples, peeled, cored and cut into ½ inch wedges (about 10 cups)

Vanilla Ice Cream when serving

  • Coat 2-4 quart slow cooker bowl with non-stick spray
  • In small bowl, mix together flour, sugars, cinnamon, nutmeg and salt (topping). Add butter pieces and work into mixture using pastry blender or fingers until crumbs form. Stir in pecans. Set aside
apple crisp 1

Topping ingredients before

apple crisp 3

Topping ingredients after.
Is there anything better than butter and brown sugar?

  • In a large bowl, whisk together sugar, lemon juice, starch, ginger and cinnamon (filling). Stir in apples, tossing to coat.
apple crisp 2

Yes, I know, it doesn’t look like much. But trust me! With the juice of the apples it will be perfect.

apple crisp 4

This apple peeler/corer/dicer gadget makes life soooo much easier.

apple crisp 5

See? That little bit of mixture covers all the apple slices nicely. And don’t forget to try one! I could just eat these coated apples all day.

  • Spoon apple mixture into slow cooker and sprinkle topping mixture over it. Cover and cook: HIGH for 2 hours or LOW for 4 hours (or until apples are tender)
  • Serve with vanilla ice cream, if desired

apple crisp 6          apple crisp 7

Again, this is asked for by my kids all the time and is really easy. Get them to help out. I prefer to cook it LOW for 4 hours because sometimes slow and low is just better. I tried it on high once and the edges got a bit singed but didn’t ruin it at all. Here are some throw in ideas:

*Chopped nuts. The recipes lists it as optional. I didn’t use it this time but any nut you like would be nice. I am thinking chopped peanuts at the end with a drizzle of caramel on the vanilla ice cream. Oh baby!

*Dried fruit. Cranberries, raisins, blueberries. Dried works best and the cranberry/apple taste is amazing! You know, those Craisins?

*Oatmeal. My friend suggested this but I haven’t tried it – the dried version. Definitely something to experiment with. If you have any suggestions with the type of oatmeal and for how long pass it on. You could spoon the mixture over cooked oatmeal. The apple crisp keeps nicely in the fridge for several days.

*Toppings: vanilla ice cream, whipped cream, cinnamon ice cream (my absolute favorite and hard to find)



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