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Fall has officially arrived so that means it’s time to break out the slow cooker and make the best apple crisp recipe.

I’m excited that it’s fall because we are expecting out of town company next week, plus we are going on a couple adventures in October with the grandkids. More about that in upcoming posts.

You’ll love how easy this recipe is to make, it really gets nice and crisp. You can keep it on warm until you’re ready to serve it if you want it warm. It tastes great warm or cold.

You’ll need:

10 small granny smith apples, peeled, cored and sliced thinly
1/2 cup unrefined coconut sugar / sugar / sugar substitute
1 tablespoon whole wheat flour or white flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 tablespoons lemon juice or lime juice

1 cup quick-cooking oats
1 cup whole wheat flour
1 cup brown sugar firmly packed
1/2 cup butter cut into small pieces

Spray the slow cooker with oil to prevent sticking.
As I am slicing the apples I sprinkle them with the lemon juice, it keeps them from turning brown. Place the lemon juice coated sliced apples in a large bowl. Mix sugar, 1 tablespoon flour, cinnamon, and vanilla together, sprinkle over apples.

Pour the apple mixture into the slow cooker.
Combine the oats, flour, sugar, and butter in a bowl. Mix it all together, I use my hands to break up the mixture evenly.
Crumble over the apple mixture.
Cover and cook on high for 2 hours or low for 4 hours, when the apples are fork tender. Keeping the lid open, cook for another 30 to 45 minutes longer to crisp up the top.
Serve warm or cold, topped with ice cream, or whipped cream. It’ll be scrumptious any way you top it or don’t top it.

You may also like:

Pull Apart Sweet Bread in the Slow Cooker

Beef Brisket in the Slow Cooker