Slow Cooker Apple Crisp



  • 6 medium Granny Smith apples, peeled and sliced

  • 2/3 cup oatmeal (not quick oats)

  • 2/3 cup flour or oat flour

  • 2/3 cup brown sugar

  • 1 teaspoon cinnamon

  • A few grates of fresh nutmeg

  • 4-5 5 T butter OR COCONUT BUTTER


Add and arrange the sliced apples in the bottom of the slow cooker.

Mix together the oatmeal, flour, brown sugar, cinnamon and nutmeg. Cut in butter to make crumbs using a pastry blender or your fingers.

Crumble the oatmeal mixture over apples.

Place a double layer of paper towels over the top of the slow cooker to absorb any condensation, then top with the lid. Cook on low for 4 hours.

Serve warm with a scoop of ice cream if desired or my favorite COCONUT whipped cream!

  • TIPS: Use apples that will keep their shape when cooking, like Granny Smiths. Even these will lose most of their firmness–a common result of cooking apples in a slow cooker. The consistency of the end result resembles chunky applesauce.

  • PRO-Tip: Don’t forget to put a double layer of paper towels between the lid and crock pot. As the crisp cooks and steam is produced, the paper towels absorb the steam instead of letting it condense and drip onto the topping.

27 views0 comments

Recent Posts

See All