Slow Cooker Apple and Cranberry Crisp
Making this apple and cranberry crisp in the slow cooker couldn’t be easier. Just toss the filling ingredients together directly in the slow cooker, sprinkle with a spiced oat topping and cook for three hours. The secret to keeping it “crisp” and not soggy, is to cover the top of the slow cooker with a piece of paper towel before covering with the lid. This will absorb the condensation that forms, preventing it from dripping back down onto the oat mixture.
While you can use any apples in this recipe, I’m partial to a mix of Granny Smith and Honeycrisp or Gala. The dried cranberries add a delicious tartness.
Also, important to note: you can make this apple and cranberry crisp in advance and use the ‘keep warm’ function on the slow cooker to hold it until you’re ready to serve or you can choose to serve it at room temperature. Whipped cream and/or vanilla ice cream is optional but highly recommended.
Slow Cooker Apple and Cranberry Crisp
You’ll Need
- Non-stick cooking spray
- 6 cups peeled and sliced apples (mix of Granny Smith and Honeycrisp, or your favourite baking apples)
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup dried cranberries
- Juice of ½ lemon
- 1 cup old-fashioned rolled oats
- ¾ cup all purpose or whole-wheat flour
- ½ cup packed light brown sugar
- ½ teaspoon ground nutmeg
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted and cooled to room temperature
Prep and Cook
- Spray a large slow cooker with cooking spray
Add filling ingredients: apple slices, sugar, flour, cinnamon, and dried cranberries and lemon juice
Toss to combine.
- In a large bowl, make the topping by combining oats, flour, brown sugar, remaining cinnamon, nutmeg, and salt. Stir with a whisk. Add melted butter; stir until combined.
- Sprinkle apple mixture evenly with the oat topping
Place a large sheet of paper towels over the slow cooker, making sure the top is completely covered
Keep the paper towel taught so it doesn’t drape down over the oats
Cover with the lid and cook on LOW for 3 hours, (or HIGH for 1 ½ hours) or until fruit is tender and top is browned
Just confirming that you put paper towel INSIDE the slow cooker ? Never done that – won’t it just sink into the food ?
Also Why both different kinds of flour – and if we only have or use all purpose flour what will happen – thank you
You can use either flour there won’t be a huge difference in how the filling or the topping turn out. The paper towel’s edges are sticking out of the sides of the slow cooker and held in place by the lid. It won’t fall into the mixture and will absorb the condensation. Good luck!