Slow Cooker Apple Crisp With Oats is a wonderful fall dessert that you can make with just a few ingredients and cook all day long. Serve it warm with vanilla ice cream on top. A Slow Cooker Apple Crisp is the easiest dessert recipe ever! Just throw in apples, oats, and brown sugar and let the slow cooker do all the work.
Did you know oats have more than 30 health benefits? Studies have found that oats lower cholesterol, reduce the risk of several kinds of cancer, and can even help you live longer. But how exactly do oats do all this? One of the reasons is their high concentration of antioxidants, since they contain a type called avenanthramides.
Slow Cooker Apple Crisp With Oats
Our Crockpot Apple Crisp With Oatmeal is a perfect marriage of tender, juicy apples and a sweet and salty crisp. The edges caramelize and set really nicely, while the center finishes crisping right at the end. It’s got that traditional flavor everyone loves, and best of all, it’s super easy. It’s a great way to save space in your oven during the holidays or special dinners—just throw it in the slow cooker, and set it aside while you prepare the rest of your meal. Feel free to play around with the types of apples you use, but if you want the perfect mixture of tart and sweet, go for Granny Smith and Honeycrisp. Layer a few paper towels under the lid to collect the water that condensates. That way, it won’t drip back onto the crisp and betray that perfect texture. Removing the lid after two hours and continuing cooking while also help the crisp stay intact. Serve with ice cream for sure—vanilla, butter pecan, and salted caramel are all great options. For an extra touch, drizzle salted caramel sauce on top.
Recipe Summary
- Active:
- 15 mins
- Total:
- 2 hrs 15 mins
- Yield:
- Serves 6 to 8 (serving size: about 3/4 cup [for 8])
Ingredients
- 1 cup uncooked old-fashioned regular rolled oats
- 1 cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 1 cup (about 4 1/4 oz.), plus 2 Tbsp. all-purpose flour, divided
- ¾ teaspoon kosher salt, divided
- ½ cup (4 oz.) cold unsalted butter, cut into 1/2-in. pieces
- 1 ½ pounds Granny Smith apples, peeled, cored, and sliced into 1/3-in.-thick slices (about 3 medium apples)
- 1 ½ pounds Honeycrisp apples, peeled, cored, and sliced into 1/3-in.-thick slices (about 3 small apples)
- ⅓ cup granulated sugar
- 1 ½ tablespoons Tbsp. fresh lemon juice (from 1 lemon)
- ¼ teaspoon ground cinnamon
- Cooking spray
Directions
- Step 1Combine oats, brown sugar, cinnamon, 1 cup of the flour, and 1/2 teaspoon of the salt in a medium bowl. Using a pastry blender or your fingers, cut butter into flour mixture until mixture resembles small peas.
- Step 2Combine apples, granulated sugar, lemon juice, cinnamon, and remaining 2 tablespoons flour and 1/4 teaspoon salt in a large bowl. Transfer apple mixture to a lightly greased (with cooking spray) 6-quart slow cooker. Evenly distribute oats mixture over apple mixture. Place paper towels over top of slow cooker extending over rim; then cover with lid. (The paper towels prevent condensation from dripping onto oats mixture as it cooks.) Cook on HIGH until apples are tender and oats mixture is caramelized around edges and crispy, 2 to 2 1/2 hours. Serve warm.
Slow Cooker Apple Crisp
- Prep Time 15 mins
- Cook Time 3 hrs 30 mins
- Total Time 3 hrs 45 mins
- Servings servings
- Calories 366kcalCook Mode
This Slow Cooker Apple Crisp is cooked entirely in the crock pot! This easy dessert is bursting with juicy apples, brown sugar, and a buttery oat crumble topping.
INGREDIENTS
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)
INSTRUCTIONS
Make the apple mixture:
- Place sliced apples in the slow cooker. Add brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir. (Be sure to use a non-metal spoon so as not to scratch your slow cooker insert.) Let sit while you prepare the crisp topping.
Make the crisp topping:
- Combine oats, flour, brown sugar, cinnamon, and salt in a large bowl. Stir until well combined. Using your fingertips, work the butter into the oat mixture until the mixture starts to clump together.
- Stir the apple mixture one more time and then spread apples out into an even layer. Sprinkle on the crisp topping.
Cook the apple crisp:
- Cook on high for 2 hours or on low for 3-3 1/2 hours, until apples are soft. Turn off heat and let stand for at least 30 minutes and up to 1 hour before serving (keeping the lid on). Serve with vanilla ice cream, if desired.
NUTRITION
Serving: 1/8 recipe | Calories: 366kcal | Carbohydrates: 64g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 158mg | Fiber: 7g | Sugar: 42g
SLOW COOKER APPLE CRISP
Who wants some Slow Cooker Apple Crisp?!
Yes, that’s right. Apple crisp that is legitimately crisp — even when made in the slow cooker!
Simply whip up some cinnamon and sugar apples, which will serve as your yummy base for the recipe. And — pro tip — be sure to invest in some good cinnamon, since it’s the main spice used in this recipe.
I actually attended a little “cinnamon class” recently with McCormick (<– over which I seriously geeked out, love my job!), where my observation was confirmed that all ground cinnamon you buy at the store is not created equal. I’ve observed some major flavor differences before with different brands, and have never quite known what to buy. But they advised that pure cinnamon should have:
- a dark, mahogany tone
- even coloring throughout
- an aroma that is intensely warm and woody
- a punch of red-hot cinnamon heat
So if you happen to be in the market for a new bottle of cinnamon, those are good tips to keep in mind so that you don’t get stuck with a bland, old batch that might not work as well with a recipe. I used a fresh bottle of McCormick Ground Cinnamon for the apples and the crispy oat topping in this recipe, and it worked like a charm.
Once you have the apples and topping ready to go, just spread the apples out in an even layer in the bottom of a large slow cooker.
Then sprinkle the crispy oat topping all over the apples. And then — here’s the trick to keeping it actually crispy — lay a kitchen towel or a few paper towels on top of the slow cooker and THEN place the lid on top of the towel(s). That way, any of the condensation that gathers on top of the lid won’t drip down and get the topping all soggy, and the heat from the slow cooker and cook it up so that it’s nice and crispy. I’ve used this method dozens of times with various recipes, and it has always worked well! (That said, see notes and disclaimer in the recipe section about using the towel method.)
Then once it’s time for dessert…
…remove the lid and the towel(s), and dish up a nice big scoop of warm cinnamon apples with that crispy almond-oat topping…
…and this gorgeous dessert will be yours to enjoy. If you want to kick things up a notch, I highly recommend serving this up with some vanilla ice cream and a drizzle of caramel sauce. But go with whatever sounds good to you — you really can’t go wrong here. 😉
Easy Slow Cooker Apple Crisp with Oatmeal
Try this Easy Slow Cooker Apple Crisp with Oatmeal when you need a quick, delectable hands-off dessert recipe! Your kitchen will be filled with the most amazing aroma while it’s cooking! And the slow cooker does all the work!
Crock Pot Apple Crisp has all the flavors of apple pie without all the work. The tender, cinnamon-spiced apples topped with an oatmeal crumble is delicious served with a scoop of vanilla ice cream. It slowly melts and mingles with the sweet juices formed as the apples cooked.
Why You Should Make a Crock Pot Apple Crisp
I hardly ever use my slow cooker, especially when it comes to dessert. There are some amazing crock pot desserts out there, but I needed to get on the bandwagon.
- This Easy Slow Cooker Apple Crisp with Oatmeal reminded me of how quick and painless baking a dish in a Crock-Pot can be!
- The prep work is minimal, and the Crock-Pot does most of the work.
- It’s not going to burn if you leave don’t serve it exactly when the timer goes off, plus your kitchen will smell amazing.
Bill would prefer there was not oatmeal in the topping, but it helps maintain the structure of the topping during the 4 hour cooking time. I, on the other hand, love an oat streusel on a crisp. Sometimes I win these battles, though my husband would insist I win more than I lose. A cook’s prerogative!
Frequently Asked Questions
What’s the difference between a Slow Cooker and a Crock-Pot?
Both are slow cookers, but a Crock-Pot is a specific brand of slow cooker. The names are used interchangably. Slow cookers are electric appliances that are used to slowly cook dishes like stews, chili, and casseroles.
How Do You Keep the Topping Crisp in a Slow Cooker?
I have a trick that minimizes a soggy crust. If you put a few layers of paper toweling between the lid and the slow cooker, they will absorb the steam that develops as the apple crisp cooks. Instead of dripping down on the crumble, the paper towels absorb the steam before it condensates.
How Do You Make a Crisp Topping?
Mix together the dry ingredients. Then using a hand held pastry blender or your fingers, cut the cold butter into the dry ingedients until they get crumbly. I prefer using my fingers to rub in the butter, then pinch into a coarse crumble.
How Do You Cook an Apple Crisp?
I have baked, grilled and used a slow cooker to make an apple crisp. An oven will take about 40-45 minutes for the apples to soften and the crumble topping to brown. This slow cooker apple crisp takes 4 hours to cook, and the grill method depends on some variables.
If using a gas grill and can keep the temperature around 350 degrees, it will take about 45 minutes, like in the oven. We used charcoal and had to piece the apples to determine if the dessert was done.
How to Make Apple Crisp with Oatmeal
This is definitely a no-brainer recipe. The most difficult part is peeling and slicing the apples.
- Add the sliced and peeled apples to the crockpot.
- Mix up the dry topping ingredients then work in the butter using a pastry blender or your fingers (the latter is messy, but works wonderfully!).
- Spread the oatmeal crumble over the apples.
- Place a double layer of paper towels over the crockpot before placing on the lid.
- Cook on low for 4 hours and you’ll have a hot, cinnamon-spiced slow cooker apple crisp for dessert!
Note that the topping will not be quite as crisp as a traditional oven-baked apple crisp. But it’s still extremely tasty. And easy. Just serve with a scoop of vanilla ice cream and savor every delicious bite!
Tips for Making Crock Pot Apple Crisp
- Use apples that will keep their shape when cooking, like Granny Smiths. Even these will lose most of their firmness–a common result of cooking apples in a slow cooker. The consistency of the end result resembles chunky applesauce.
- PRO-Tip: Use old-fashioned oats instead of Quick Oats. They’ll hold up better in the slow cooker.
- PRO-Tip: Don’t forget to put a double layer of paper towels between the lid and crock pot. As the crisp cooks and steam is produced, the paper towels absorb the steam instead of letting it condense and drip onto the topping.
- And my favorite tip: Top your warm slow cooker apple crisp with a nice scoop of vanilla ice cream that softens from the heat of the dessert. Heavenly.
HEALTH BENEFITS OF OATS
1. Oats are incredibly nutritious
The nutrient composition of oats is well-balanced. They are a good source of carbs and fiber, including the powerful fiber beta-glucan
They are also a good source of high quality protein, with a good balance of essential amino acids .
Oats are loaded with important vitamins, minerals, and antioxidant plant compounds. Half a cup (78 grams) of dry oats contains :
- Manganese: 63.91% of the daily value (DV)
- Phosphorus: 13.3% of the DV
- Magnesium: 13.3% of the DV
- Copper: 17.6% of the DV
- Iron: 9.4% of the DV
- Zinc: 13.4% of the DV
- Folate: 3.24% of the DV
- Vitamin B1 (thiamin): 15.5% of the DV
- Vitamin B5 (pantothenic acid): 9.07% of the DV
- smaller amounts of calcium, potassium, vitamin B6 (pyridoxine), and vitamin B3 (niacin)
Oats have 51 grams of carbs, 13 grams of protein, 5 grams of fat, and 8 grams of fiber in 1 cup. This same serving has only 303 calories.
This means that oats are among the most nutrient-dense foods you can eat.
SUMMARY
Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains. They are very high in many vitamins and minerals.
2. Whole oats are rich in antioxidants, including avenanthramides
Whole oats are high in antioxidants and beneficial plant compounds called polyphenols. Most notable is a unique group of antioxidants called avenanthramides, which are almost solely found in oats
Both old and newer research has found that avenanthramides may help lower blood pressure levels by increasing the production of nitric oxide. This gas molecule helps dilate (widen) blood vessels and leads to better blood flow
In addition, avenanthramides have anti-inflammatory and anti-itching effects
SUMMARY
Oats contain many powerful antioxidants, including avenanthramides. These compounds may help reduce blood pressure and provide other benefits.
3. Oats contain a powerful soluble fiber called beta-glucan
Oats contain large amounts of beta-glucan, a type of soluble fiber. Beta-glucan partially dissolves in water and forms a thick, gel-like solution in your gut.
The health benefits of beta-glucan fiber include:
- reduced LDL and total cholesterol levels
- reduced blood sugar and insulin response
- increased feeling of fullness
- increased growth of good bacteria in the digestive tract
SUMMARY
Oats are high in the soluble fiber beta-glucan, which has numerous benefits. It helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria, and increases feelings of fullness.
4. They can lower cholesterol levels and protect LDL cholesterol from damage
Heart disease is the leading cause of death globally. One major risk factor is high blood cholesterol.
Many studies have shown that the beta-glucan fiber in oats is effective at reducing both total and LDL (bad) cholesterol levels
Beta-glucan may increase the release of cholesterol-rich bile, which reduces the circulating levels of cholesterol in your blood.
Oats may also protect LDL (bad) cholesterol from oxidation.
Oxidation of LDL (bad) cholesterol occurs when it reacts with free radicals. This is another crucial step in the progression of heart disease. It produces inflammation in arteries, damages tissues, and can raise the risk of heart attacks and strokes.
SUMMARY
Oats may lower the risk of heart disease by reducing both total and LDL (bad) cholesterol, as well as by protecting LDL from oxidation.