Cozy Slow Cooker Apple Crisp

This cozy, hands-off slow cooker apple crisp is the easiest way to fill your kitchen with that homemade apple pie smell.

The Easiest Fall Dessert You’ll Ever Make

There’s something about the first cool breeze of fall that makes me want to peel a pile of fresh apples and bake something warm and buttery! But to be frank, sometimes, I don’t want to turn on the oven or fuss with pie crust. And thus, this easy slow cooker apple crisp was born!

You get all the same cozy flavors as a classic apple pie: Those sweet, juicy apples, brown sugar, cinnamon, and nutmeg, but with almost no effort! Everything cooks low and slow until the apples turn perfectly tender, and that crisp topping becomes rich and toasty with buttery walnuts and warm spice.

And if that gets your mouth watering, you’ll be sure to love our Crockpot Baked Apples recipe!

Ingredients You’ll Need

All-purpose flour
Brown sugar
Granulated sugar
Nutmeg
Ground cinnamon
Salt
Butter (softened)
Walnuts (Chopped)
Honeycrisp Apples
Cinnamon sugar
Fresh lemon juice

Tips for the Best Slow Cooker Apple Crisp

Choose firm apples: Honeycrisp, Granny Smith, or Pink Lady apples hold up beautifully without turning mushy.
Peel your apples: It’s worth it! Unpeeled apples can make the filling chewy instead of tender.
Don’t skip the lemon juice: It balances sweetness and keeps the flavor fresh.
Add oats (optional): If you like that classic oat crumble, replace ½ cup of flour with quick oats for extra crunch.
Keep an eye on the cooking time: Every slow cooker is different. Older models may need a little longer to get that topping just right.

A bowl of slow cooker apple crisp with ice cream and caramel drizzle

Step-by-Step Instructions

1. Prep the Topping

In a medium mixing bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and a pinch of salt. Stir until everything’s evenly distributed. Add your chopped walnuts and toss to coat them in the mixture.

A medium mixing bowl with slow cooker apple crisp dry ingredients and spices

A medium bowl of stirred together dry ingredients for slow cooker apple crisp and chopped walnuts

Next, work in the softened butter using a fork or pastry blender until you’ve got a crumbly, sandy texture. You don’t want it completely smooth! Those little buttery clumps are what give you that perfect crunchy oat-like crisp topping once it cooks.

A medium bowl of stirred dry ingredients for slow cooker apple crisp with butter

Set this mixture aside while you prepare the apples.

2. Build the Apple Filling

Spray the bottom of your slow cooker (a 4- or 6-quart works best) with nonstick cooking spray. In a separate bowl, toss your sliced apples with sugar, flour, cinnamon sugar, and fresh lemon juice. The flour helps thicken the filling while it cooks, and the lemon juice keeps everything bright instead of overly sweet.

Spraying a slow cooker with non-stick cooking spray

Pour the apple mixture into the bottom of the slow cooker and spread it into an even layer.

Slow cooker apple crisp mixture poured over apples

3. Add the Crumble and Cook

Sprinkle your walnut crumble evenly over the top of the apples, covering every inch. This ensures every spoonful gets that perfect balance of tender apples and crispy topping.

Walnuts mixed in with the rest of the slow cooker apple crisp in a crockpot

Cover and cook on low for 3½–4 hours or on high for 1½–2 hours, until the apples are soft and the topping is golden and slightly crisp around the edges. (Every slow cooker recipe cooks a little differently, so check near the end for doneness.)

Slow cooker apple crisp being stirred with a spoon

If your slow cooker runs cool and you want a crispier topping, crack the lid open slightly during the last 15–20 minutes to let a little steam escape; it helps the topping “dry out” and get crunchy.

4. Serve Warm

Once done, spoon into bowls and serve warm with a scoop of vanilla ice cream, a drizzle of maple syrup, or even a dollop of whipped cream. The heat from the crisp melts the ice cream into a silky sauce that seeps down into every bite like pure heaven!

A bowl of slow cooker apple crisp with no cream

A bowl of slow cooker apple crisp with cream

Storing Leftovers

Store cooled apple crisp in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave for 20–30 seconds, or pop the whole batch back in the slow cooker on “warm” for about an hour.

You can also freeze it for later! Just wrap tightly in plastic wrap and thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I use different apples?

Absolutely! Mixing sweet and tart apple varieties (like Honeycrisp and Granny Smith) gives you the best balance of flavor and texture.

Do I need to add nuts?

Not at all. You can skip the walnuts or swap them for chopped pecans or rolled oats for a nut-free version.

My topping isn’t crisp. What happened?

If it’s too soft, it likely cooked covered the whole time. Next time, crack the lid slightly during the last 20 minutes or turn the heat up to high for a bit to help it crisp.

Some more amazing apple treats to bake!

Caramel Apple Cheesecake (Unbelievably Blissful)

Baked Apple Cider Donuts

Chocolate Caramel Apples

Easy Apple Pie Muffins

Apple Brownies