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Our Crockpot Apple Crisp With Oatmeal is a perfect marriage of tender, juicy apples and a sweet and salty crisp. The edges caramelize and set really nicely, while the center finishes crisping right at the end. It's got that traditional flavor everyone loves, and best of all, it's super easy. It's a great way to save space in your oven during the holidays or special dinners—just throw it in the slow cooker, and set it aside while you prepare the rest of your meal. Feel free to play around with the types of apples you use, but if you want the perfect mixture of tart and sweet, go for Granny Smith and Honeycrisp. Layer a few paper towels under the lid to collect the water that condensates. That way, it won't drip back onto the crisp and betray that perfect texture. Removing the lid after two hours and continuing cooking while also help the crisp stay intact. Serve with ice cream for sure—vanilla, butter pecan, and salted caramel are all great options. For an extra touch, drizzle salted caramel sauce on top.


Credit: Alison Miksch; Food Styling: Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland

Recipe Summary

15 mins
2 hrs 15 mins
Serves 6 to 8 (serving size: about 3/4 cup [for 8])


Ingredient Checklist


Instructions Checklist
  • Combine oats, brown sugar, cinnamon, 1 cup of the flour, and 1/2 teaspoon of the salt in a medium bowl. Using a pastry blender or your fingers, cut butter into flour mixture until mixture resembles small peas.  

  • Combine apples, granulated sugar, lemon juice, cinnamon, and remaining 2 tablespoons flour and 1/4 teaspoon salt in a large bowl. Transfer apple mixture to a lightly greased (with cooking spray) 6-quart slow cooker. Evenly distribute oats mixture over apple mixture. Place paper towels over top of slow cooker extending over rim; then cover with lid. (The paper towels prevent condensation from dripping onto oats mixture as it cooks.) Cook on HIGH until apples are tender and oats mixture is caramelized around edges and crispy, 2 to 2 1/2 hours. Serve warm.