This Slow Cooker Apple Cranberry Crisp is so easy, yet so delicious! A great dessert without much work, throw into your slow cooker and enjoy the aroma.
Fall is creeping up on us! Around here the mornings are a little more crisp, the leaves are starting to slowly turn colors and the flowers of summer are slowly fading away. Fall’s arrival also ushers in all the flavors of fall – apples being one of our favorites – so off to the orchard we will head very soon. Last week on a rather chilly day I threw together this delicious yet easy Slow Cooker Apple Cranberry Crisp! This is a recipe that sort of evolved over the years and I can easily adapt depending on how many of our kids are around.
You’ll love the addition of cranberries – they give this just a tiny bit of tart and add some color to a basically brownish treat. Now this ‘crisp’ won’t get as crispy on the top as a traditional oven-baked ‘crisp;’ if you are determined to have a crispy topping you may want transfer to an oven-safe dish after cooking and broil the top for a minute or two. That’s completely optional and up to you. What isn’t optional is serving this alongside a big dollop of vanilla ice cream or freshly whipped cream; it’s delicious and adds another level of flavor.
If by chance you have any leftovers, use them up at breakfast by making Apple Cranberry Crisp Pancakes, so yummy!
- 5 large apples, sliced (peel if desired)
- 1/2 cup dried cranberries
- 1/2 cup brown sugar, divided
- 2 T lemon juice
- 1/2 cup flour
- 1/4 t salt
- 1/4 t ground cinnamon
- 1/4 cup cold butter, sliced
- 1/4 cup oats
- Spray inside of slow cooker with non-stick cooking spray.
- Combine inside slow cooker the following: sliced apples, dried cranberries, 1/4 cup brown sugar and lemon juice, stir ingredients to combine.
- In small bowl combine: flour, salt, remaining 1/4 cup brown sugar, salt & ground cinnamon. Cut in cold butter with 2 knives or pasty blender. When pea sized pieces have formed stir in oats.
- Dump flour/oat mixture on top of apple mixture in slow cooker. Cover.
- Cook on high 2 hours (times/temp may vary).
- Serve warm with vanilla ice cream or freshly whipped cream.
I used a 5 qt. oval slow cooker for this recipe.
Please visit our Favorite Fall Flavors Pinterest board for more great fall dishes!
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