Start Slow Cooker Autumn’s Best Apple Crisp when company arrives for dinner. Smell the aroma of fresh apples and cinnamon and then enjoy a warm dessert.
Slow Cooker Autumn’s Best Apple Crisp
This Slow Cooker Autumn’s Best Apple Crisp is one of my husband’s all time favorite desserts.
After a hospital visit and learning that my husband could no longer eat nuts, I had to make some changes to our original recipe to accommodate him.
We actually like this even better!
I wanted a crunch on the top, so instead of nuts, I use Grapenut Cereal Nuggets. It gives nice texture to the dessert, while at the same time, adding some fiber.
For more Autumn and Apple recipes, check out my Pressure Cooker Pumpkin Apple Butter, Apple Pie Enchiladas and my Dannon Dutch Apple Yogurt Compote
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Porcelain & Bamboo Salt Box with Spoon
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- 3.5 Quart Stainless Steel Mixing Bowl
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- Microplane Stainless Steel Zester
- KitchenAid 6-Qt. Slow Cooker
- Grapenut Cereal Nuggets
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Here is the handy printable recipe:
Slow Cooker Autumn’s Best Apple Crisp
Ingredients
- 6 xtra large Granny Smith Apples peeled and chopped
- 2 Tablespoons Lemon Juice
Filling
- 1.75 Tablespoons Cornstarch
- 1.25 teaspoons Ground Ginger
- 1 Tablespoon Crystallized Ginger
- ½ cup White Sugar
- ¾ teaspoon Ground Cinnamon
Topping
- ¾ cup All-Purpose Flour
- ¼ cup Bisquick Baking Mix
- ½ cup Light Brown Sugar
- ¼ cup White Sugar
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Whole Nutmeg freshly ground
- Pinch Sea Salt
- 1 stick/4 oz Butter cut into pieces
- ½ cup Rolled Oats (rolled oats)
- ¾ cup Grapenuts Nuggets (fiber cereal)
- OR
- 1 cup Walnuts chopped
Recommended Products
Instructions
- Peel and chop apples and place into slow cooker. Add lemon and mix through.
- In a large bowl, mix together all Filing ingredients and pour over apples.
- In a medium bowl, mix together all Topping ingredients, except butter and Grapenut Nuggets/Nuts.
- Cut butter into pieces and crumble into the Topping.
- Mix in nuts (or Grapenuts, if using) and sprinkle over the filling.
- Cover and cook on HIGH for 2 hours (or LOW for 4 hours).
- After cooking time is complete, remove slow cooker cover and place sideways if using an oval cooker or resting over cooker, to vent, if using a round slow cooker. Let sit for 30-40 minutes, or until topping has hardened a bit.
Notes
Serve with a scoop of ice cream, if desired.
Nutrition
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Slow Cooker Autumn’s Best Apple Crisp
Hi there. This looks incredible. I saw it on your Facebook this morning. Question… can I cook it in a pot that’s in the pot?? That way I can travel with it. Would there be adjustments to time? Thank you
I don’t see why not. Jill
This looks delicious! Could you use other fruits for this to change it up occasionally? Thanks so much!
Hi Susan~
Thanks for stopping by. You can definitely use other types of fruit for this crisp. Pears, berries, mango, peaches, would all be delicious.
Jill