This crock pot apple crisp is a simple, delicious dessert made with fresh apples and a classic oat crumble topping. It cooks entirely in the slow cooker and works just as well for a small batch as it does for a full-size crowd dessert.
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Featured Comment by Catherine:
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"…our dessert was Fabulous tonight… We Loved this apple crock pot dessert."
🟦 TL;DR – Crock Pot Apple Crisp
What it is: A classic crock pot apple crisp with fresh apples and an oat crumble topping, cooked entirely in the slow cooker.
Why you’ll love it: Simple pantry ingredients, no complicated prep, and it works as a small batch or full-size dessert.
How to make it: Slice apples, mix a quick crumble topping, layer in the crock pot, and cook until bubbling and golden.
Jump to the Recipe Card or keep reading for tips, scaling, and variations.
🍎 Ingredients
Here’s what you’ll need to make this crock pot apple crisp with a classic oat crumble topping:
- Apples – 4 medium for a full batch (or 2 for a small-batch mini crisp).
- Rolled oats – Old-fashioned oats make the best crumbly topping.
- Flour – All-purpose, to help hold the topping together.
- Brown sugar – Light or dark
- Butter – Salted or unsalted
- Cinnamon & nutmeg – That classic apple pie flavor.
- Optional – chopped nuts, vanilla, or extra spice to make it your own.
🍏 The Best Apples to Use
Firm, slightly tart apples hold up best in the crock pot.
Top picks: Granny Smith, Gala, Jonathon, Ida Red, or Honeycrisp.
Softer apples like Red Delicious will cook down more and make a saucier filling — still delicious, just a different texture. Still tasty—just a different texture.
👨🍳 Quick Overview: Crock Pot Apple Crisp
This apple crisp cooks entirely in the crock pot and is done when the edges are bubbling and the oat crumble topping is golden.
1. Prepare apples and topping
Mix the topping of flour, brown sugar, rolled oats, and spices. Cut in cold butter until crumbly.
Peel and slice the apples.
2. Assemble in the crock pot
Spray the crock pot with cooking spray. Add the apple slices.
Sprinkle the topping evenly over the apples.
3. Slow cook until bubbling and golden
Cook on high for 2 hours, covered, then rotate the lid slightly to vent moisture.
Continue cooking 1 more hour on high, until the edges are bubbling and the topping is browning.
✅ Pro Tip: Rotating the lid helps vent steam so the topping can crisp. You can also use a clean kitchen towel under the lid (folded and secure)—just don’t let it sag into the food.
Best warm with a scoop of vanilla ice cream.
👇 Scroll down for the full recipe card with step-by-step photos, or keep reading for tips, variations, and storage info.
🤔 Tips for the Best Crock Pot Apple Crisp
🍎 Apple Prep Tips
• Peel the apples for a smoother texture—but leave the skins on if you like a little chew.
• No need for lemon juice; this recipe moves fast enough to prevent browning.
• Skip coating the apples with extra sugar or spices—the topping melts down and flavors the fruit as it cooks.
🧂Adjust to Taste
• Add more cinnamon or a pinch of cloves if you want extra spice.
• If your apples are very tart, bump the brown sugar slightly; if they’re sweet, cut it back a touch.
• For more crunch, stir in a tablespoon of chopped nuts into the topping before cooking.
💨 Don’t Skip the Venting
• Venting the lid during the last hour is what gives you that crisp topping instead of a soggy one.
• If your topping isn’t browning, crack the lid wider for 10–15 minutes at the end.
• Or use a clean kitchen towel under the lid (just keep it tight and out of the food).It’s done when the edges are bubbling and browning.
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↕️ How to Scale for 2, 4, or 6-Quart Crock Pots
This recipe fits a 3–4 quart crock pot, making about 6 servings – perfect for two with leftovers.
You can easily scale it up or down:
Half recipe (2-quart mini crock pot)
- Makes about 3 servings
- Cooks a little faster; watch for bubbling edges
Full recipe (3–4 quart crock pot)
- Default version shown in the photos and recipe card
- Makes about 6 servings
Double recipe (6–7 quart crock pot)
- Makes about 12 servings
- May need extra cook time; go by bubbling edges and browning top
📝 Pro Tips
- Adjust the servings in the recipe card for correct ingredient amounts.
- Follow the ingredient list amounts – the instructions don’t adjust.
- Crock pots vary; yours may run hot or cool.
- Done when edges bubble and the top is golden brown.
📖 More Easy Dessert Recipes
Try one of these other small-batch or slow cooker desserts:
- Crock Pot Apple Cobbler – made with cake mix and a biscuit-style topping
- Homemade Apple Crumb Pie – classic flavor with a buttery crumble
- Berry Crumble – fast, fruity, and made for two
- Berry Crisp for Two – crisp topping, sweet-tart berries
Old Fashioned Apple Crisp
This easy Old Fashioned Apple Crisp is a small-batch recipe requiring only three apples and a few pantry ingredients. It's easy to make for two or a crowd.
🍴How to serve apple crisp
Serve warm for the best flavor and texture—ideally with a scoop of vanilla ice cream melting into the top.
Drizzle with caramel sauce or sprinkle on chopped nuts like walnuts or pecans if you want extra crunch.
It’s still good cold, but warm is definitely worth the effort.
❄️ How to Store and Reheat
- Room temperature: Loosely cover and store up to 2 days.
- Refrigerator: Keeps well for 3–4 days, tightly covered.
- Freezer: Cool completely, cut into portions, and wrap well. Freeze for up to 4 months.
To reheat:
Warm individual servings in the microwave, or reheat larger portions in the oven at 325°F until heated through.
❓ FAQs
Cobblers are easy—they have a biscuit or cake topping. I have a very nice Small Crock Pot Apple Cobbler, which uses a cake mix for the topping.
Crumbles and crisps are commonly used interchangeably. Technically, a crisp has oats in the topping, and a crumble does not—but that distinction isn’t widely accepted.
The recipe name should tell you what you're getting. In my world, this is a crisp. But call it an apple crumble if you want—I won't stop you.
Yes, but it’s best freshly made. You can cook it earlier in the day, let it cool, and then reheat before serving — the topping will soften a bit but stay tasty.
If you want to restore the crispness, warm it in the oven at 325°F for 10–15 minutes instead of using the microwave.
For short holds (a few hours), you can keep it on “warm” in the crock pot until serving.
You can, but the texture will be softer and less crisp. Rolled oats give you that classic crumbly topping.
Avoid steel-cut oats — they won’t cook through in time.
📖The Recipe Card
Crock Pot Apple Crisp (Small Batch or Full-Size)
Ingredients
- 4 cups apple slices - about 4-5 medium apples
- ½ cup flour
- ½ cup brown sugar
- ½ cup rolled oats
- ½ teaspoon cinnamon
- 4 tablespoons cold butter
- ¼ teaspoon nutmeg - optional
Step-by-Step Instructions
Prepare Apples and Topping
- In a medium bowl, mix ½ cup each of flour, brown sugar, and rolled oats. Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg (optional). Cut in the cold butter with a fork until crumbly and well combined.
- Peel and slice 4 to 5 medium apples (about 4 cups).
Assemble in the Crock Pot
- Spray a 3 to 4-quart crock pot with cooking spray.
- Add 4 cups of apple slices.
- Sprinkle the topping evenly over the apples.
Slow Cook Until Bubbling
- Cook on high for 2 hours, covered, then rotate the lid slightly to vent moisture.
- Continue cooking 1 more hour on high. The crisp is done when the edges are bubbling and the topping is golden. Best served warm with a scoop of vanilla ice cream.
Recipe Notes
Pro Tips
- Use your favorite apples. Firmer, tart apples like Granny Smith or Honeycrisp work best. Avoid red delicious due to texture issues. See the full discussion on the best apples in the post.
- This recipe is for a 3 to 4-quart crock pot. Adjustment in size and crock pot size are in the post.
- Rotating the lid in the last hour vents steam and helps the topping crisp. You can also use a clean towel under the lid (folded and secure)—just make sure it doesn’t droop into the crisp.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published October 3, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
James says
Let me start by saying this is a wonderful recipe. I have made it twice now. The first time was better than the second time I believe. The apples were different. The first time I made it I used Envy apples purchased at Aldi (could buy individual apples). The second time I made it with Granny Smith apples purchased at Meijer (entire bag). The Envy apples kept their shape and a 'soft' firmness to them. The GS apples turned to almost applesauce. I was not impressed. Moral of the story is to choose your apples wisely! Now I've got a half bag of GS apples that I will have to find another recipe to cook them in.
Dan Mikesell AKA DrDan says
Hi James,
Welcome to the blog and I so glad the recipe is working well for you.
Now, about the apple choice, I have never cooked with Envy apples although I would think they would be good. Granny Smith apple are always the top recommend apple for any pie/cobbler/crumble recipe—specifically since they hold their shape and are a bit tangy. I usually have Gala, Honey crisp and Cortlands around (I will try more Envy soon).
Again, thanks for the note and rating.
Dan
Catherine says
Aloha Dr. Dan, Catherine here. Thank you very much for your advice on Not using honey instead of brown sugar. My husband brought home some brown sugar and this afternoon and our dessert was Fabulous tonight. I see where the honey was not a good idea. We Loved this apple crock pot dessert. Wish I knew how to send you a pic of our dessert. We Love your pics of your Girls. Love our Fur Babies
Love all your recipes I have tried. White chicken chile is soooo yummy.
Aloha and Peace Catherine
Catherine says
Aloha Dr Dan I was hoping I can use honey instead of brown sugar??
This sounds fabulous..Mahalos Peace Catherine C.
Dan Mikesell AKA DrDan says
Hi Catherine,
The normal substitute is 1/3 cup of honey for 1/2 cup of brown sugar. But I believe you will have a clumpy mess with the honey, oats and flour and it will not spread out well. So not a substitute I would suggest doing.
Dan
Dan Mikesell AKA DrDan says
Thanks for the proofread. It got lost during the rewriting multiple times. Bake for about 45 minutes until golden brown.
ROBERT HENG says
Can I do this crock pot apple crisp and leave out the OATS and make it a crumble instead
Dan Mikesell AKA DrDan says
Hi Robert,
Welcome to the blog.
Yep that should be fine I believe. You might find this recipe interesting https://www.101cookingfortwo.com/smaller-crock-pot-apple-cobbler/
Dan
Amy H says
Hello Dan, I followed the directions exactly however, I mixture did not come out crumbly rather pasty. Do you use quick oats? I am not sure how it will turn out but I am awaiting.
Merry says
I don't understand what you mean by "rotating the lid?"
Dan Mikesell AKA DrDan says
Hi Merry,
See the picture in the post. I rotate the lid a bit to allow the humidity to vent some. It is not required.
Dan
Curt Bray says
I have a little trick that grandma showed me. She just loved cooking in crock pots. At her age it made it easier for her to put it in turn it on and leave it and timer would shut it off. Well the apple crisp where ya'll say the last hour to rotate lid. If u put a news paper in between last hour the news paper absorbs the stream. Just thought I'd try to keep her idea alive. She past last year.
DrDan says
Hi Curt,
Welcome to the blog. Sorry for the delayed response.
I have done that with heavy kitchen towels and paper towels. It does work fairly well and thanks for reminding me.
Thanks for the note and rating.
DrDan
Lucy Chipman says
Be careful using newspaper or similar items for any purposes common even 15 years ago. The ink and paper is much different now, and can in many cases add unhealthy or even toxic affects when the by products (such as would be in the food if newspaper is used in the manner that grandma used to do) are consumed.
I’m looking forward to years of new cooking hacks as we adjust to the technological advances surrounding recycling and sustainability.
Bylli says
What is the serving size?
DrDan says
About one cup I believe. I look at the cooking at the end and decide on what is a reasonable serving. I don't weigh or measure.
RossC says
Our kind of dessert.. This will be put together before the weekend... I'm certain this will rate all 5 stars...
Kate Kyleen says
Oooo yum! Do you think coconut flour could substitute for regular flour?
DrDan says
While I have never used coconut flour, I would think it would be fine.
DrDan
Lyn Brauer says
Sounds great! Would this work if doubled and cooked in a 6 quart?
DrDan says
It should be fine.
DrDan
Dahn@savorthebest.com says
I love apple crisp, it is so easy to make and it is such a healthier choice than a pie with all that extra fat laden crust.
Joan says
I have this on my "to try" list and will buy some apples today. It is my husband's favorite dessert so I don't think I will have much in the way of leftovers. I can "taste" a recipe when I read it so I am leaving a rating before making it and this is going to be really good.