Description
A warm and comforting Slow Cooker Cranberry Apple Crisp combining tart cranberries and sweet baking apples under a crunchy oat and cinnamon topping. Perfect for an easy autumn dessert with minimal effort using a slow cooker.
Ingredients
Topping
- 1 ¼ cups all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup butter (melted)
Fruit Filling
- 3 pounds baking apples (cored, peeled, and diced large)
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the topping: In a medium bowl, stir together flour, oats, brown sugar, cinnamon, and salt. Add melted butter and mix until well incorporated and crumbly. Set aside.
- Grease the slow cooker: Generously grease a 5-quart or larger slow cooker to prevent sticking.
- Prepare the fruit filling: In a large bowl, toss the diced apples, fresh cranberries, sugar, flour, cinnamon, and lemon juice until the fruit is evenly coated.
- Layer the filling: Spread the fruit mixture in an even layer inside the greased slow cooker.
- Add the topping: Sprinkle the crumbly oat mixture evenly over the fruit layer.
- Cover and cook: Place a thin cotton towel over the slow cooker and then cover with the lid to absorb excess moisture and prevent condensation from dripping onto the crisp.
- Cook on high or low: Cook on high for 1 ½ hours, or cook on low for 2 ½ to 3 hours.
- Remove cover: Take off the lid and cotton towel carefully.
- Finish cooking uncovered: Continue cooking uncovered on low heat for about 1 more hour until the topping sets and becomes crisp and the fruit is tender.
- Cool before serving: Let the crisp cool uncovered for at least 15 minutes before serving to allow it to set fully.
Notes
- Using a thin cotton towel under the lid helps absorb moisture and keeps the topping from becoming soggy.
- Any baking apples such as Granny Smith, Honeycrisp, or Braeburn work well in this recipe.
- You can substitute frozen cranberries if fresh are not available; no need to thaw before use.
- Serve this crisp with vanilla ice cream or whipped cream for an extra special treat.
- Make sure the slow cooker is at least 5 quarts to prevent overflow during cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
