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Slow Cooker Apple Crisp


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  • Topping:
  • 1/2 cup flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of salt
  • 4 tbsp cold butter cut into pieces
  • 1/2 cup chopped pecans
  • Filling:
  • 3 tbsp granulated sugar
  • 2 tsp lemon juice
  • 1 1/2 tsp cornstarch
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 6 large granny smith apples, peeled, cored and cut into 1/2 inch wedges



Step 1

Coat 2 to 4 quart slow cooker bowl with nonstick cooking spray; set aside
Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.

Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.

Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on high for 2 hours or low for 4 hours or until apples are tender. Serve with ice cream if desired.


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