Description

Cozy, gooey Slow Cooker Caramel Apple Crisp with tender cinnamon apples and a buttery oat crumble—set it, forget it, and serve warm with ice cream.

Ingredients

6 medium apples (Honeycrisp and/or Granny Smith), peeled, cored, sliced 1/4-inch (about 8 cups)

2 teaspoons fresh lemon juice

1/3 cup caramel sauce, plus more for serving

1/4 cup light brown sugar, packed

2 teaspoons ground cinnamon, divided

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

2 teaspoons cornstarch

1 teaspoon pure vanilla extract

1 cup old-fashioned rolled oats

3/4 cup all-purpose flour (or 1:1 gluten-free blend)

1/2 cup light brown sugar, packed (topping)

1/4 cup granulated sugar

1/2 teaspoon kosher salt (topping)

1 teaspoon ground cinnamon (topping)

1/2 cup cold unsalted butter, cubed

1/2 cup chopped pecans (optional)

Vanilla ice cream and flaky sea salt, for serving

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Instructions

1. Prep the slow cooker: lightly grease a 5- to 6-quart crock and line the bottom with a parchment sling for easy lifting.

2. Mix the apples: In a large bowl, toss sliced apples with lemon juice, 1/3 cup caramel sauce, 1/4 cup brown sugar, 1 teaspoon cinnamon, nutmeg, salt, cornstarch, and vanilla until evenly coated.

3. Add to cooker: Spread the apples evenly in the slow cooker.

4. Make the crumble: In another bowl, combine oats, flour, 1/2 cup brown sugar, granulated sugar, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Cut in the cold butter with a pastry cutter or fingers until it forms pea-size crumbs. Stir in pecans if using.

5. Top the apples: Sprinkle the oat mixture evenly over the apples. Drizzle 1 to 2 tablespoons extra caramel on top if you like.

6. Cook: Lay a clean kitchen towel or two paper towels over the crock (to catch condensation), then place the lid on. Cook on High for 2 to 2 1/2 hours or on Low for 3 1/2 to 4 hours, until apples are tender and topping is set.

7. Crisp the topping: For the last 20 to 30 minutes, prop the lid open slightly or remove the towel to let steam escape. This helps the crumble dry and become crisp.

8. Rest and serve: Let the crisp stand 10 to 15 minutes to thicken. Spoon into bowls, add vanilla ice cream, an extra drizzle of caramel, and a pinch of flaky sea salt.

Notes

For best texture, use a mix of tart and sweet apples.

Keep the butter cold and don’t overwork the crumble to maintain crisp chunks.

Vent the lid during the last 20–30 minutes to avoid a soggy topping.

Make it gluten-free with 1:1 GF flour and certified GF oats; dairy-free with vegan butter and dairy-free caramel.