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Oats : Both quick-cooking and old-fashioned oats were tested—either delivers a crisp, toasty topping. Whether you're hosting a holiday gathering or just craving a comforting treat, this slow-cooker apple crisp delivers big flavor with minimal effort.

All-Purpose Flour: Adds structure to the topping and lightly thickens the filling. Cover and cook until apples are tender, on Low for 4 hours or High for 2 hours. Sprinkle topping over apples. You could use blueberries, raspberries, or blackberries sprinkled in halfway through the cooking time.

Apple Corer: Quickly removes the cores, or you can cut apples into quarters and use a paring knife to remove the core before slicing. It cooks up warm and delicious every time—especially when served with vanilla ice cream. All you need to do is put the fried apples back in the Crock Pot, add the brown sugar and oat topping, and cook them for about 30 minutes.

Place apples in a slow cooker. Mix with the rest of the filling ingredients. The apples will soften into a luscious filling while the topping turns golden and crumbly.

Crock Pot Apple Crisp

Granulated and Brown Sugar: Granulated sugar sweetens the apples, while brown sugar adds a molasses note for the topping. So good! While we've had other versions over the years—like the oven-baked recipe in the Family Cook Book and a microwave-friendly adaptation in the Pillsbury Cookbook—this slow-cooker version makes prep simpler and frees up oven space.

For an extra-crisp texture, remove the lid during the last 20–30 minutes of cooking to allow steam to escape. Make a small batch for two in a 2-quart mini slow cooker or double it up in a full-size 6-quart. We’ve found this step improves the topping’s texture, allowing it to crisp up slightly instead of staying too soft or soggy.

The cold butter helps create a crisp, crumbly texture during cooking. It’s beginner-friendly, make-ahead flexible, and always better with ice cream. After cooking, remove the lid, and turn off the heat.

Slow Cooker Apple Crisp

Let the Crockpot Work Its Magic: Cover the slow cooker with the lid and cook on low for 3–4 hours. Pastry Blender: This tool, with its wires or blades, is great for mixing crumbly toppings. Our apple crisp in a slow cooker recipe, developed by the Pillsbury Test Kitchens inputs an easy, modern twist on a classic dessert.

The method may be new, but the essentials remain: tender, cinnamon-spiced apples topped with a buttery oat crumble. Cinnamon: Our testing showed that cinnamon works great in the filling, adding warmth and depth to the apples. Using a crock pot is the best.

Though our method has evolved, only minor adjustments were needed, such as removing water and lemon juice from the filling and tweaking the topping ratios for the best texture. Turn off the slow cooker, partially uncover, and let stand until topping has hardened, about 1 hour.

Add Berries: Fresh or frozen berries make a great addition to this dessert. The topping bakes up buttery and crisp while the apples become soft and cinnamon-spiced—just like classic apple pie filling. Cook until apples are easily pierced with a knife.

" our dessert was Fabulous tonight. Cut gay butter into the flour mixture using a pastry blender until it forms coarse crumbs, about the size of small peas. Fresh Apples: We recommend Granny Smith for their tart flavor and firm texture, but other sweet-tart varieties like Braeburn or Honeycrisp also work well.

Add lemon juice and toss to combine. Let it cool with the lid off to allow extra liquid to evaporate and the topping to crisp up before serving. Keep the lid on while cooking—lifting it adds about 15 minutes to the cook time. Stir in cornstarch mixture. This highly rated recipe is perfect for fall, Thanksgiving, or family dinners.

Spread the apples in the slow cooker, and cover with the topping. Slow-cooker apple crisp is best served warm, topped with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel. Cold Salted Butter: Cold butter melts during cooking to form flaky pockets and give the topping its irresistible texture.

For more inspiration, browse our collection of apple recipes. Keeping the cover off the slow cooker for 30 minutes after cooking helps excess liquid evaporate as the crisp cools. home cooks made it!.