Crock Pot Apple Crisp (Easy, Small Batch for Two or Full Size)
This easy crock pot apple crisp is warm, cozy, and made right in your slow cooker—no oven needed. Just slice, mix, and let the crock pot do the work.
Make a small batch for two in a 2-quart mini slow cooker or double it up in a full-size 6-quart. The topping cooks up buttery and crisp while the apples become soft and cinnamon-spiced, just like classic apple pie filling. It’s beginner-friendly, make-ahead flexible, and always better with ice cream.
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Featured Comment by Catherine:
⭐⭐⭐⭐⭐
“…our dessert was Fabulous tonight… We Loved this apple crock pot dessert.”
❤️ Why You’ll Love This Recipe
- No oven needed – The slow cooker handles everything while you relax.
- Classic apple-crisp flavor – Warm, spiced apples and a buttery oat topping—just like grandma’s, but easier.
- Small-batch or full-size – Make a mini crisp for two or enough to feed a crowd.
- Beginner-friendly – Simple pantry ingredients, no fancy tools or timing stress.
- Year-round favorite – Cozy for fall, but perfect anytime you want an easy warm dessert.
🍎Ingredients
Here’s what you’ll need to make this cozy slow cooker apple crisp:
- 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.ve you a looser filling. Still tasty—just a different texture.
👨🍳 Quick Overview: Crock Pot Apple Crisp
See the Scaling Section below for how to adjust the recipe and slow cooker size.
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
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.
↕️ 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:
🍴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)
An easy crock pot apple crisp recipe with oats and cinnamon. Make a small batch for two or a full-size dessert—no oven needed.
Servings #/Adjustable :
Ingredients
Step-by-Step Instructions
Prepare Apples and Topping
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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.
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Peel and slice 4 to 5 medium apples (about 4 cups).
Assemble in the Crock Pot
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Spray a 3 to 4-quart crock pot with cooking spray.
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Add 4 cups of apple slices.
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Sprinkle the topping evenly over the apples.
Slow Cook Until Bubbling
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Cook on high for 2 hours, covered, then rotate the lid slightly to vent moisture.
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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.
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)
Calories : 253 kcal (13%)Carbohydrates : 45 g (15%)Protein : 2 g (4%)Fat : 9 g (14%)Saturated Fat : 5 g (25%)Polyunsaturated Fat : 0.3 gMonounsaturated Fat : 2 gCholesterol : 22 mg (7%)Sodium : 2 mgPotassium : 117 mg (3%)Fiber : 3 g (12%)Sugar : 30 g (33%)Vitamin A : 300 IU (6%)Vitamin C : 5.8 mg (7%)Calcium : 20 mg (2%)Iron : 1.4 mg (8%)
Originally published October 3, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
