Crockpot Honeycrisp Apple Crisp with Cinnamon Cider Glaze Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the apples about 1/2-inch thick; thinner slices will turn to mush, while thicker ones may not cook through in 3 hours.

Use a sharp peeler to remove the skin in long strips for a neat finish. If you prefer a less sweet dessert, reduce the brown sugar to 1/2 cup and add a tablespoon of lemon juice to the apples for brightness.

Let the crisp rest for 5 minutes after cooking before serving; this allows the juices to settle and makes it easier to scoop.

If the topping is not as crunchy as you like, place the uncovered slow cooker on the counter for 10 minutes before serving—the residual heat will help crisp it further. Serve with a generous scoop of vanilla ice cream or a drizzle of heavy cream.

Variations

• Pear-Apple Crisp: Replace 2 cups of the apples with firm, ripe pears, such as Bartlett or Anjou. Toss the pears with the cider and cinnamon as directed. The pears add a delicate sweetness and a slightly different texture.
• Spiced Cranberry Crisp: Stir 1 cup of fresh or frozen cranberries into the apples before layering. The cranberries add a tart pop of color and flavor that pairs with the brown sugar topping. Increase the brown sugar to 1 cup to balance the tartness.
• Gluten-Free Oat Crisp: Use certified gluten-free old-fashioned oats and ensure the apple cider is gluten-free. The rest of the ingredients are naturally gluten-free. The topping will have the same texture and crunch.
• Maple-Walnut Crisp: Swap the boiled apple cider for 1/2 cup maple syrup and add 1/2 cup chopped walnuts to the streusel. The maple flavor complements the apples, and the walnuts add a nutty crunch. Toast the walnuts before adding for extra depth.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The topping will soften, but the flavor remains great.

Freezer

Freeze cooled crisp in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 30 seconds, or in a 350°F oven for 10 minutes to crisp the topping.

Store leftover apple crisp in an airtight container in the refrigerator for up to 4 days. The topping will soften as it sits, but the flavor will remain delicious. Reheat individual portions in the microwave for 30 to 45 seconds, or in a 350°F oven for 10 minutes to restore some crunch.

You can assemble the crisp up to 24 hours ahead. Prepare the apples and topping, layer them in the slow cooker insert, and refrigerate. When ready to cook, place the insert in the slow cooker and cook on high for 3 hours, adding 15 to 20 minutes to the cook time if starting from cold.

Serving ideas

Serve the apple crisp warm, straight from the slow cooker, with a scoop of cold vanilla ice cream. The contrast between the hot, spiced apples and the melting ice cream is the classic way to enjoy this dessert.

For a special touch, drizzle a little extra boiled cider syrup over the top or sprinkle with a pinch of flaky sea salt to balance the sweetness.

This crisp is also delicious with a dollop of whipped cream, a spoonful of caramel sauce, or a sprinkle of chopped toasted pecans.

For a brunch spread, serve it alongside Greek yogurt or a slice of sharp cheddar cheese, which pairs beautifully with the apples. It is a versatile dessert that works for weeknights, holidays, and everything in between.

Frequently asked questions

Recipe card

Crockpot Honeycrisp Apple Crisp with Cinnamon Cider Glaze

Prep 20 minCook 3 hTotal 3 h 20 minServes 8

Ingredients

• 7 cups peeled and sliced Honeycrisp apples
• 1/2 cup boiled apple cider
• 1 tsp ground cinnamon
• 3/4 cup packed brown sugar
• 1 cup old-fashioned oats
• 1/4 tsp ground nutmeg
• 1/2 cup cold butter, cubed
• vanilla ice cream, for serving

Instructions

1. Peel and slice the Honeycrisp apples into 1/2-inch thick wedges. In a small saucepan, bring the apple cider to a boil and let it reduce by half, about 5 minutes. Toss the apple wedges with the boiled cider and ground cinnamon until evenly coated.
2. Pile the spiced apple wedges into the slow cooker and spread them into an even layer. Press them down gently so they fill the bottom of the pot.
3. In a mixing bowl, combine the brown sugar, oats, and nutmeg. Cut in the cold cubed butter with a pastry blender or your fingertips until the mixture forms coarse crumbs with some pea-sized butter pieces.
4. Sprinkle the oat streusel evenly over the apples, covering them completely. Do not stir.
5. Cover the slow cooker and cook on HIGH for 3 hours, until the apples are fork-tender and the topping is golden and toasted. The cider will bubble up around the edges.
6. Scoop the warm apple crisp into bowls and top each serving with a scoop of cold vanilla ice cream. Serve immediately.

Contains: gluten, milk, sulfites, tree nuts

Estimated nutrition per serving

Calories

320

Protein

3 g

Carbohydrates

52 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.