Serve this Crockpot Apple Crisp for dessert after Thanksgiving dinner or any other Fall evening.
My Fall wouldn’t be complete without this Crockpot Apple Crisp. It’s crispy, relatively healthy, and it just tastes like Fall, okay?
The smell of it cooking alone is almost enough for me to pack away my Summer clothes and declare the season to be Fall. Just like the name states, this apple crisp is cooked in a slow-cooker for either two hours on high heat or four hours on low. So, that’s hours of nutmeg, ginger, cinnamon, and fresh apple potpourri.
Seriously, this apple crisp will make your house smell as good as a craft store at Christmas.
I served this apple crisp with a topping of Breyer’s Natural Vanilla Bean Ice Cream, which is non GMO and free of artificial ingredients. The vanilla ice-cream really just adds to this dessert and makes it feel extra special to eat. (Feel free to substitute the dairy ice-cream for a non-dairy replacement, such as almond milk, soy, or coconut ice-cream.)
Notes on Crockpot Apple Crisp:
- If you’re dining Vegan, then use non-dairy butter. (I used Heart-Healthy Smart Balance) Also, swap out ice cream for a non-dairy version. Or omit it completely.
- For the oats, if you’re on a strict gluten-free diet or have Celiac, then please check that your oats are certified gluten-free. I used Bob’s Red Mill Gluten-Free Old Fashioned Roll Oats.
- For the apples, I used half gala and half granny smith. I enjoy the sweetness from the red apples mixed with the tartness of the green. A few other good baking apples are: Jonathan’s, honeycrisp, melrose, golden delicious, and gala.
- Be sure to uncover the crock pot for an additional hour so the oat topping becomes crispy.
If you like this recipe, check out my other Fall recipes like this Brown Sugar Roasted Acorn Squash