Slow-Cooker Apple-Oat Crisp
By Meaghen WalshPublished on October 18, 2017
Time
3 to 4 hours on low or 2 to 3 hours on high
Yield
Serves 6 to 8
Slow cooker size
4 to 7 quarts
Ingredients
Filling
1½ pounds (680 grams) Granny Smith apples, peeled, cored, and cut into ½-inch-thick wedges1½ pounds (680 grams) Golden Delicious apples, peeled, cored, and cut into ½-inch-thick wedges½ cup apple cider 2 tablespoons packed light brown sugar 4 teaspoons instant tapioca 2 teaspoons lemon juice ¼ teaspoon ground cinnamonTopping
½ cup sliced almonds ½ cup (2½ ounces/71 grams) all-purpose flour ¼ cup packed (1¾ ounces/50 grams) light brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon salt ⅛ teaspoon ground nutmeg 5 tablespoons unsalted butter, melted and cooled¾ cup (2¾ ounces/78 grams) old-fashioned rolled oats 2 tablespoons honeyInstructions
- For the filling Combine all ingredients in slow cooker. Cover and cook until apples are tender and sauce is thickened, 3 to 4 hours on low or 2 to 3 hours on high.
- For the topping Adjust oven rack to upper-middle position and heat oven to 400 degrees. Pulse almonds, flour, sugar, cinnamon, salt, and nutmeg in food processor until nuts are finely chopped, about 10 pulses. Drizzle melted butter over top and pulse until mixture resembles crumbly wet sand, about 5 pulses. Add oats and honey and pulse until evenly incorporated, about 3 pulses.
- Spread topping evenly over parchment paper-lined rimmed baking sheet and pinch it between your fingers into small pea-size pieces (with some smaller loose bits). Bake until golden brown, 8 to 12 minutes, rotating sheet halfway through baking; let cool slightly. (Topping can be stored in airtight container for up to 1 day.)
- Turn off slow cooker and let apple filling cool for 20 minutes. Gently stir apples to coat with sauce. Sprinkle individual portions of filling with crumbles before serving.
Time
3 to 4 hours on low or 2 to 3 hours on highYield
Serves 6 to 8Slow cooker size
4 to 7 quartsIngredients
Filling
1½ pounds (680 grams) Granny Smith apples, peeled, cored, and cut into ½-inch-thick wedges
1½ pounds (680 grams) Golden Delicious apples, peeled, cored, and cut into ½-inch-thick wedges
½ cup apple cider
2 tablespoons packed light brown sugar
4 teaspoons instant tapioca
2 teaspoons lemon juice
¼ teaspoon ground cinnamon
Topping
½ cup sliced almonds
½ cup (2½ ounces/71 grams) all-purpose flour
¼ cup packed (1¾ ounces/50 grams) light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
5 tablespoons unsalted butter, melted and cooled
¾ cup (2¾ ounces/78 grams) old-fashioned rolled oats
2 tablespoons honey
Ingredients
Filling
1½ pounds (680 grams) Granny Smith apples, peeled, cored, and cut into ½-inch-thick wedges
1½ pounds (680 grams) Golden Delicious apples, peeled, cored, and cut into ½-inch-thick wedges
½ cup apple cider
2 tablespoons packed light brown sugar
4 teaspoons instant tapioca
2 teaspoons lemon juice
¼ teaspoon ground cinnamon
Topping
½ cup sliced almonds
½ cup (2½ ounces/71 grams) all-purpose flour
¼ cup packed (1¾ ounces/50 grams) light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
5 tablespoons unsalted butter, melted and cooled
¾ cup (2¾ ounces/78 grams) old-fashioned rolled oats
2 tablespoons honey
Ingredients
Filling
1½ pounds (680 grams) Granny Smith apples, peeled, cored, and cut into ½-inch-thick wedges
1½ pounds (680 grams) Golden Delicious apples, peeled, cored, and cut into ½-inch-thick wedges
½ cup apple cider
2 tablespoons packed light brown sugar
4 teaspoons instant tapioca
2 teaspoons lemon juice
¼ teaspoon ground cinnamon
Topping
½ cup sliced almonds
½ cup (2½ ounces/71 grams) all-purpose flour
¼ cup packed (1¾ ounces/50 grams) light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
5 tablespoons unsalted butter, melted and cooled
¾ cup (2¾ ounces/78 grams) old-fashioned rolled oats
2 tablespoons honey
Why This Recipe Works
What's tricky about making a fruit crisp is ensuring that the filling and topping are perfectly cooked and ready to serve when dinner is over. Turns out that using the slow cooker makes this feat easier and more streamlined. We knew from the outset that we'd have to cook the topping separately—it would simply steam if cooked on top of the filling. But all that moist heat made the slow cooker the perfect vessel for making the apple filling: As the apples cooked, they were infused with flavor from the mixture of brown sugar, cinnamon, and cider. Cutting the apples into thick wedges ensured that they did not turn to mush during the long cooking time. And as they cooked and released their juice, they formed a delicious sauce, which was thickened by a little instant tapioca that we had added at the outset. For the crisp topping, we made a simple dough using rolled oats, almonds, a little butter, honey, and spices. After cooking it separately in the oven, we crumbled it over the top before serving.
Instructions
- For the filling Combine all ingredients in slow cooker. Cover and cook until apples are tender and sauce is thickened, 3 to 4 hours on low or 2 to 3 hours on high.
- For the topping Adjust oven rack to upper-middle position and heat oven to 400 degrees. Pulse almonds, flour, sugar, cinnamon, salt, and nutmeg in food processor until nuts are finely chopped, about 10 pulses. Drizzle melted butter over top and pulse until mixture resembles crumbly wet sand, about 5 pulses. Add oats and honey and pulse until evenly incorporated, about 3 pulses.
- Spread topping evenly over parchment paper-lined rimmed baking sheet and pinch it between your fingers into small pea-size pieces (with some smaller loose bits). Bake until golden brown, 8 to 12 minutes, rotating sheet halfway through baking; let cool slightly. (Topping can be stored in airtight container for up to 1 day.)
- Turn off slow cooker and let apple filling cool for 20 minutes. Gently stir apples to coat with sauce. Sprinkle individual portions of filling with crumbles before serving.
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