Crock Pot Apple Crisp With Golden Topping Wellplated Com

Without fail, every apple season, I go bonkers at the orchard. It’s as if the moment I step into the rows of apple trees, I temporarily forget that I am feeding a household of two, not a family of fruit bats. Bring on the surplus! Apples have a good shelf life. Plus, my friends who often apple pick alongside me have come to count on me showing up with a great big apple dessert. It would be a pity to let them down. Today’s simple slow cooker apple crisp is laced with cinnamon and ginger, sweetened with maple syrup, and has a generous, buttery oat topping, just as any good crisp should. You can make this apple crisp with any mix of baking apples. Take a look at what’s available near you and embrace the apple craze.

How to Make Crock Pot Apple Crisp

The most challenging part of making a crisp in a crock pot is getting the topping crispy. Fortunately, I learned a thing or two from this Slow Cooker Triple Berry Crisp and have you covered. Your topping will be golden, glorious, and worthy of the name “crisp” indeed!

The Ingredients

Apples. You can use a single variety of sweet, crisp apples (Honeycrisp is my go-to) or a mix. Just make sure that the apples are a good variety for baking, or your crisp will turn out watery.

Pure Maple Syrup. Provides rich, caramel-like natural sweetness that pairs wonderfully with the apples and spices.Cornstarch. Helps thicken the apple mixture to ooey-gooey perfection. Lemon Zest + Juice. Adds a tasty pop of freshness while also keeping the apples from turning brown. Spices. Cinnamon, nutmeg, and ginger are the warm, cozy spices this apple crisp needs to truly shine. Oats. Oats are what make a crisp a crisp, not a crumble or a cobbler. They also give this recipe a certain homeyness and are key to the topping’s crispy texture.Flour. To create big, yummy clumps of topping (YES, you want this), this slow cooker apple crisp is made with flour, in addition to the oats. To make this slow cooker apple crisp healthy (or at least healthier!), I used white whole wheat flour for the whole grain boost.

Butter. Not only does butter make our topping extra rich and delicious, but it also helps it get brown and crispy. Sugar. Brown sugar and granulated sugar add scrumptious sweetness to the crisp topping.

The Directions

Storage Tips

To Store. Refrigerate apple crisp in an airtight storage container for up to 4 days. To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. To Freeze. Freeze apple crisp in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Slow Cooker. This one is ideal for crock pot apple crisp. Apple Corer. A simple way to remove the apple cores. Mixing Bowls. A set of mixing bowls are a kitchen must-have.

The best types of apples for baking are Honeycrisp, Granny Smith, Gala, Melrose, Haralson, Jonathons or Jonagolds, and Cortland.Avoid apples like McIntosh, Red Delicious, or Golden Delicious which are too soft for baking (however, they’re perfect for Slow Cooker Apple Butter and Crockpot Applesauce).

You’ll have a spin on crockpot apple dump cake, but made with real, simple ingredients like fresh fruit and no cake mix.