Apple Desserts In Crockpot


Are you looking for Apple Desserts in Crockpot recipes? I know what it’s like cooking for the entire family sometimes. Here is a terrific dessert! There are so many types of desserts that can be created in the crockpot. Most of which are perfect for fall and winter time. So, if you enjoy making desserts in your crockpot, then you will love this list of apple dessert recipes.

Crockpot Apple Dump Cake

Discover how to prepare the simplest dessert ever, apple dump cake, in your crockpot! When apples are in season in the fall, you’ll want to make a crockpot cake since it’s simple to prepare and requires little cleanup.

This cake just requires a small number of ingredients, so start apple season off with one of my favorite autumnal sweets.

Apple dump cake on plate with vanilla ice cream, spoon and cinnamon sticks

BEST Apple Dump Cake

Do you know what a dump cake is? You simply “throw” all of the ingredients into a pan and bake the dessert—it couldn’t be simpler. Alternatively, as in the case of the apple dump cake I’m sharing, everything is placed in the crockpot. One of the simplest desserts ever is this one.

Apple Dump Cake Recipe

There are countless variations of dump cakes, which are often made with cake mix and fruit. For fall, this crockpot apple cake recipe is the best. I adore apple recipes, and this one is just as delicious and simpler to make than an apple crisp or apple crumble.

Overhead shot of apple dump cake ingredients in bowls on a wooden table

Six Ingredients in Dump Cake

  • Apples: I like Granny Smith apples best, the tart with the sweet. They are also sturdy enough they don’t get mushy in the crockpot.
  • Granulated Sugar: To sweeten the apples
  • Cinnamon: Can’t have apple desserts without cinnamon!
  • Yellow Cake Mix: This is the magic of a dump cake – dumping in the cake mix!
  • Oats: Quick oats or old-fashioned oats make this more of a crumble
  • Sliced Butter: The butter melts as the cake cooks creating that crumbly top.

Do you know how to predict the arrival of fall? There’s a shift in the wind, and as soon as it happens, I’m pulling this dump cake out of the slow cooker. It’s my go-to dessert during the transition from summer to fall.

(Well, that turn in the air comes with a mix of days with 100 degrees, but I manage to get there.)

How to Prep Apples for Cake

For this recipe, I often use five to seven apples. Because they are so tart and maintain their shape even after simmering for several hours, I adore Granny Smith apples.

If your apples are large, you can use fewer; however, the recipe is quite flexible, so don’t worry too much about it!

I use an apple peeler equipment that makes peeling and coring apples really simple because I am apple addicted. However, you can also complete it by hand:

  • To peel the vegetables, use a vegetable peeler.
  • After cutting the apple quarters into quarters, remove the cores with a paring knife.

How to Make Apple Dump Cake

  1. Apples: Just pour your diced, peeled, and cored apples into the slow cooker. Sugar and cinnamon should be added on top.
  2. Dump: Fill the slow cooker with enough cake mix and oats to completely cover the apples.
  3. Butter: Spread an even layer of sliced butter over the cake mix and oats.
  4. Prepare the cake by securing the lid and cooking it for four hours on high. I’m done now. Easyest apple cake to make in a crockpot.

Tips for Making Crockpot Dump Cakes

  • The first crockpot rule is that they are all unique! This cake may require more or less time, depending on your model.
  • In case your slow cooker overheats when you make this for the first time, I advise checking on the cake after 1 12 hours.
  • When the butter has completely melted and the cake batter no longer resembles powder, the cake is considered to be finished. The cake’s top need to be golden brown.
  • Sometimes I put a paper towel between the lid and the insert to maintain the proper level of moisture because it will soak up a lot of the condensation that forms early on in the cooking process. I take it out after two hours so the liquid in the crockpot can dissolve the cake mix.

After you’ve tried this recipe, you’ll know how it will bake and if it needs more or less time.

Homemade Cake Mix vs Boxed Cake Mix

Cake mix is what makes this dish so simple, although I can understand if that’s not your thing. Although (full transparency!) you may try using homemade yellow cake mix. Although a few readers have done it successfully, I’ve never tried it.


The coziest fall dessert is this Crockpot Apple Cobbler. Tart Granny Smith apples are cooked slowly into a gooey, caramel-like filling and then topped with a light, crisp-yet-fluffy topping.

Using a slow cooker to make apple cobbler? I say “hell yes” to that. Everything you love about apple cobbler—the gooey filling and the fluffy topping—is present in this crockpot version.

For two reasons, I adore baking desserts in the crockpot:

  1. It makes room in the oven. Remember Thanksgiving. Dessert will not be skipped, even though there is no room in the oven!
  2. The oven remains off. Imagine a sweltering sunny day. When it’s just too hot to turn on the oven, your sweet tooth won’t go away.

Whatever the reason, this crockpot apple cobbler is sure to please.


Although both cobbler and crisp are fruit-based desserts with frequently comparable ingredients, there is one significant distinction between the two: the topping!

The lighter crisp topping is typically composed of almonds and oats. The texture of a cobbler topping is thicker, doughier, and biscuit-like.


Today’s cobbler is mostly made of two ingredients: the topping and the filling. Both recipes make regular pantry essentials that you almost certainly already have on hand.


  • Unsalted Butter – adds moisture and a rich, buttery flavor.
  • Brown Sugar – makes the topping perfectly sweet and moist!
  • Vanilla Extract – gives a touch of extra sweetness.
  • All-Purpose Flour – provides structure for the topping and creates that cookie dough-like texture.
  • Baking Powder – lightens the cobbler topping and helps it get just a little crispy.
  • Cinnamon – gives a bit of warm spiciness.
  • Salt – enhances other flavors in the topping.


  • Granny Smith Apples – the tart flavor of the granny smith apples works perfectly with the sweeter ingredients in this recipe.
  • Brown Sugar – adds sweetness and creates that ultra gooey texture.
  • Cornstarch – helps thicken the filling.
  • Cinnamon and Nutmeg – gives the filling those classic warm and sweet flavors.
  • Salt – cuts the sweetness and brings out flavors.
  • Vanilla Extract – provides flavor depth.
  • Old Fashioned Caramel Dip – you can leave this out if you like but I love the flavor it adds.
  • Chopped Pecans – gives delicious crunchy texture which is a nice contrast to the soft, gooey filling.
  • Turbinado Sugar – for topping, if desired. This adds a nice crispy bite and additional sweetness.
  • Vanilla Ice Cream – for serving!


For this cobbler, I strongly advise sticking with Granny Smith apples. Granny Smiths are perfect for a slow cooker dessert since they are firm and sour. They cook up with the ideal amount of crispness and offer a much-needed acidic counterpoint to the sugar.


Desserts made in a crockpot are the best because the preparation is SO SIMPLE! Prepare your ingredients, put them in the crockpot, and then sit back and unwind while your dessert cooks—all in only 15 minutes!


  1. Melted butter, brown sugar, vanilla, flour, baking soda, cinnamon, and salt should all be mixed thoroughly in a large bowl.


  1. Apples, brown sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla should all be mixed thoroughly in a big bowl.
  2. Pour the mixture into a greased crockpot, top with caramel dip, crumble topping, and Turbinado sugar, and stir to combine.
  3. Serve and enjoy after cooking on HIGH for 2-3 hours or on LOW for 4-6 hours in the crockpot covered with a thin dish towel and the lid.


Use a mandoline or very sharp chef’s knife to slice the apples. This makes prep quick, easy, and uniform!


For the greatest texture, I advise peeling the apples. Apple peel can become unpleasant and chewy when cooked, especially in a slow cooker. Use a vegetable peeler to rapidly remove the peel to reveal the gooey, squishy filling!

You are welcome to leave the apple skins on if the texture doesn’t bother you.


Yes. To swap out the ingredients for the cobbler filling, use two (20 ounce) cans of apple pie filling. (*Not a test. However, I would advise sticking with the original recipe’s measurements for the caramel, pecans, and turbinado sugar.



Absolutely! You may make cobbler using a wide variety of fruits. Try cobblers made with blackberries, peaches, cherries, blueberries, plums, etc.


Remember that different fruits have varying amounts of water, so you might need to use more or less cornstarch to thicken.


Yes, you can! Check out my oven-baked apple cobbler if you’re pressed for time or don’t have a crockpot!


Apple cobbler leftovers can be kept in the freezer for three to four months or in the refrigerator for four to five days.

To reheat, thaw in the fridge if frozen then bake or microwave to warm.

Slow Cooker Apple Crisp

 Prep Time15 mins

 Cook Time3 hrs 30 mins

 Total Time3 hrs 45 mins

 Servings servings

 Calories366kcalCook Mode

The crock pot is used to make this slow cooker apple crisp in its entirety. Juicy apples, brown sugar, and a buttery oat crumble topping fill this simple treat to the brim.


For the apple mixture:

  • 8 Granny Smith apples (peeled, cored, and cut into 1/4-inch thick slices)
  • ½ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

For the crisp topping:

  • 1 cup old-fashioned oats
  • ¾ cup white whole wheat flour
  • ¼ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cut into cubes)

Ice cream, for serving (optional)


Make the apple mixture:

  • Sliced apples should be added to the slow cooker along with brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stirring should be done with a non-metal spoon to prevent damage to the slow cooker insert.

Make the crisp topping:

  • In a sizable basin, mix the oats, flour, brown sugar, cinnamon, and salt. Stir thoroughly to combine. Work the butter into the oat mixture with your fingertips until it begins to clump.
  • After giving the apple mixture one more stir, distribute the apples in a uniform layer. Add some crisp topping on top.

Cook the apple crisp:

  • Turn heat off and let stand for at least 30 minutes and up to an hour before serving (keeping the lid on), then top with vanilla ice cream, if you’d like, after letting the dish stand for the recommended amount of time (on low, 3-3 1/2 hours or on high).


Serving: 1/8 recipe | Calories: 366kcal | Carbohydrates: 64g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 158mg | Fiber: 7g | Sugar: 42g

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