Slow-Cooker Apple Crisp

Recipe

Dessert
Slow-Cooker Apple Crisp

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User Rating

4.04 out of 5 stars
Rate it:
84 ratings

Recipe Data

10
Servings
20min
Prep
5hr20min
Total

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Description

Everyone needs a go-to fall dessert... and this is it. Slow cook a trio of Granny Smith, Gala, and Honeycrisp apples in your crock pot and then top with a toasted crumble for a homemade crisp.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
¾ c.Hy-Vee brown sugar, packed
¼ c.Hy-Vee apple cider
2 tsp.fresh lemon juice
¾ tsp.Hy-Vee ground cinnamon, divided
3Granny Smith apples
2Gala apples
2Honeycrisp apples
6 tbsp.Hy-Vee salted butter, cubed, divided
c.Hy-Vee all-purpose flour
c.Hy-Vee old-fashioned oats
2 tbsp.Hy-Vee granulated sugar
c.Hy-Vee pecan pieces
Hy-Vee We All Scream vanilla ice cream, for serving
Hy-Vee caramel-flavored syrup, for serving

Things To Grab

  • Large bowl
  • 4-quart slow cooker
  • Large skillet

Directions

  1. Combine 1/2 cup brown sugar, apple cider, lemon juice, and 1/2 teaspoon cinnamon in a large bowl. Peel, core, and slice apples; add to cider mixture; toss to coat. 

  2. Transfer apple mixture to a 4-quart slow cooker. Dot with 4 tablespoons butter. Cover and cook on HIGH heat for 3 to 4 hours. Cool, uncovered, on a wire cooling rack for 1 hour.

  3. Meanwhile, for topping, combine flour, oats, remaining 1/4 cup brown sugar, granulated sugar, and remaining 1/4 teaspoon cinnamon in a medium bowl. Add remaining 2 tablespoons butter. Using your hands, work butter into flour mixture until crumbly. Toss in pecans. Transfer topping to a large skillet. Cook on medium-low heat until lightly toasted, stirring occasionally.

  4. Sprinkle topping on apples while they cool. Serve with ice cream; drizzle with caramel-flavored syrup.

Nutrition facts

Servings

250 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 20mg
  • Sodium: 60mg
  • Total Carbohydrates: 43g
  • Protein: 2g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%

Recipe Source:

Hy-Vee Seasons September 2019