Crock Pot Apple Crisp
This homemade Crock Pot Apple Crisp with Warm Vanilla Sauce will be a new favorite! Apples cooked with a gingersnap crunchy topping and yummy sauce!
SERVED WITH A WARM VANILLA SAUCE
Welcome back apple season! I know we tend to run right into pumpkin season as summer is coming to an end. Don’t get me wrong, I love all the pumpkin things but right now we are in apple season and I don’t want to rush right past it. This Crock Pot Apple Crisp with Warm Vanilla Sauce is the perfect dessert to make with all those fresh apples you’re going to be picking! 🙂
FREQUENTLY ASKED QUESTIONS:
You want a more tart apple that will hold up to the cooking process. Red apples will turn to mush. So green apples like Granny Smith or Golden Delicious work perfectly in apple crisp.
Most apple crumble toppings are made with oats, brown sugar, butter and pecans. In this recipe I had some crushed up gingersnaps for added flavor!
They are very similar. A crisp has oats and brown sugar in the topping. A crumble has a topping made without oats and has a bit of flour added to the topping to make it thick and crumbly.
If stored (covered) in the refrigerator, it can last for about 5 days.
Yes. Place in a freezer safe container. Cover well with a layer of plastic wrap then a layer of aluminum foil (to prevent freezer burn) and it will last up to 3 months in the freezer. Freeze after cooking then all you will need to do is reheat.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Granny Smith apples
- sugar
- all-purpose flour
- cinnamon
- gingersnaps
- quick-cooking oats
- pecans
- butter
- Jell-O Vanilla Instant Pudding
- nutmeg
- milk
HOW TO MAKE CROCK POT APPLE CRISP:
Spray the insert of a 4-6 quart oval slow cooker with nonstick cooking spray. Place sliced apples into the bottom of the slow cooker.
Mix together sugar, flour and cinnamon. Sprinkle mixture over apples in the slow cooker and toss to coat.
In a bowl, combine cookie crumbs, oats, pecans and butter.
Sprinkle this mixture evenly over apples (don’t stir.)
Cover and cook on high 2 to 3 hours (or on low 4 to 6 hours.)
Just before serving, in a microwaveable bowl, whisk together, instant vanilla pudding, nutmeg and milk for about 2-3 minutes. Microwave on high for a minute, then stir. Continue to microwave for an additional minute, until warmed through.
Spoon warm vanilla sauce over individual servings.
Then enjoy!
CRAVING MORE APPLE RECIPES? GIVE THESE A TRY!
Originally published: September 2018
Updated and republished: September 2022
Recipe Credit: My Organized Chaos
Crock Pot Apple Crisp
Ingredients
For the crisp:
- 8 Granny Smith apples peeled and sliced
- 3 Tablespoons sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 12 gingersnaps finely crushed
- ¾ cup quick-cooking oats
- ½ cup chopped pecans
- ¼ cup butter melted
For the sauce:
- 3.4 ounce box Jell-O Vanilla Instant Pudding
- ¼ teaspoon ground nutmeg
- 3 cups milk
Instructions
For the crisp:
- Spray the insert of a 4-6 quart oval slow cooker with nonstick cooking spray (if you don’t have a nonstick insert.)
- Place sliced apples into the bottom of the slow cooker.
- Mix together sugar, flour and cinnamon. Sprinkle mixture over apples in the slow cooker and toss to coat.
- In a bowl, combine cookie crumbs, oats, pecans and butter; sprinkle this mixture over apples (don’t stir.)
- Cover and cook on high 2 to 3 hours (or on low 4 to 6 hours.)
For the sauce:
- Just before serving, in a microwaveable bowl, whisk together, instant vanilla pudding, nutmeg and milk for about 2-3 minutes.
- Microwave on high for a minute, then stir. Continue to microwave for an additional minute, until warmed through.
- Spoon warm vanilla sauce over individual servings.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Very nice, Had it with caramel ice cream.
Love this recipe! Going to make it for dessert on Sunday. Having a “Football Sunday” Chili Dog dinner, this will be the BEST dessert. I have a question…….would it hurt to leave the ginger snaps out?
I’m thinking you could replace with something like graham crackers but it would taste differently since it won’t have the tang of ginger and clove along with the earthy, sweet taste of molasses.
This has my name written all over it! I was thinking of making an apple bread pudding with vanilla sauce this weekend, but now I think I’ll do this instead!
My husband is a renal patient….I love your receipes… So instead of nuts .I used crushed pretzels (no salt).
But would like to try more receipes from you. As we watch sodium and potassium very close…any chance that you can can consider this?
Hi Leslie! I am so sorry to hear that! I basically just cook what we eat. I am so happy you love the recipes I share. Many of my recipes can be made low sodium but some are just completely out of the question. Have you joined any of the renal diet Facebook groups? I bet there are a few out there that have awesome recipes to share!!
Is it important to use Granny Smith Apples? I want to try this right now and the only difference would be my gala apples. Have you tried this with different apples? Looks so yummy
Gala would probably work. The Granny Smith just hold up better to the longer cooking time. Just keep an eye on your time and it should work. Also, you may want to adjust the sugar if your Gala’s are super sweet 🙂
Yum! Love that this is in the Crockpot and that warm vanilla sauce — pretty sure I’m going to put that on everything this fall. Looks amazing!