Saturday, January 9, 2021

Slow Cooker Apple Crisp

Have dessert ready when you are by making this Slow Cooker Apple Crisp.  It's filled with warm cinnamon apples and topped with a crunchy oat topping that's perfect with a scoop of vanilla ice cream.

Slow Cooker Apple Crisp

During the winter we love the abundance of apples that are in season and eat them in a variety of ways.  One of my favorites is to eat them for dessert as in apple pie, or apple crisp.  Today's version is cooked in the slow cooker.  This allows you to be hands free and dessert will be ready when you are.  Love that!

Perfect with a scoop of vanilla ice cream, warm apples coated in toasty cinnamon are topped with a crunchy almond oatmeal brown sugar mixture that make this dessert irresistible.  Make sure to ready the tips as I have a trick for you so the topping doesn't get all soggy.

What do I need to make apple crisp?

What Ingredients do I need?

  • apples (I chose 4 granny smith and 4 Jazz apples for flavor variety)
  • lemon juice (helps the apples from turning brown)
  • brown sugar (light or dark)
  • cinnamon (good quality cinnamon)
  • oatmeal
  • sliced almonds
  • flour
  • butter

Substitutions and Variations

  • substitute chopped pecans for the almonds (I typically use pecans in my crisps but wanted to change it up a bit)
  • use coconut oil instead of butter to make this vegan
  • use a variety of apples instead of just granny smith.  Jazz, envy, honeycrips, braeburn, and cortland are all good baking apples.
  • Serve this with ice cream
  • Drizzle with caramel
  • Serve this as a hot breakfast (do I dare??)
  • Substitute pears for apples
  • Add cranberries to the apple mixture
  • Add blueberries to the apple mixture

Kitchen Tips and Notes

  • To keep the topping from getting soggy, place several paper towels over the slow cooker and then place the lid on it.  This will catch the moisture that develops.
  • Use a good cinnamon since it is the star of the show
  • Use ripe firm cooking apples
  • Cook on high 3-4 hours or low 6-8 hours

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Slow Cooker Apple Crisp

serves 6-8

8 apples, peeled, cored and thinly-sliced
(I used a mixture of Granny Smith and Envy)
1 tablespoon lemon juice
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1 cup old-fashioned oats
2/3 cup sliced almonds
1/2 cup flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
4 tablespoons melted butter

In a large mixing bowl add peeled, cored, and sliced apples.  Sprinkle with lemon juice and toss to coat. Sprinkle the brown sugar and cinnamon and toss until evenly coated.   Pour the entire mixture into the slow cooker insert, making sure the apples are spread our evenly.  

In a medium bowl add the oats, almonds, flour, sugar, and cinnamon.  Mix to combine.  Drizzle the melted butter over the mixture, and then stir until well coated.  Top the apples with the oat mixture, trying to cover most of the apples.

Place several paper towels on top of the slow cooker, and place the lid on top.  Cook on high for 3-4 hours, or on low for 6-8 hours until the apples are soft and easily pierced with a knife.  Serve in individual bowls with ice cream if desired.

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