This recipe for Crock-Pot Caramel Apple Crisp is the perfect warm autumn dessert! Filled with juicy apples, topped with a oatmeal crisp topping and drizzled with a warm caramel sauce…how could you go wrong?
Crock-Pot Caramel Apple Crisp
This is, for me, the quintessential fall dessert! This Crock-Pot Caramel Apple Crisp is filled with warm juicy apples, seasoned with cinnamon and spice and everything nice, topped with a delicious oatmeal based crisp topping and then, to top it off and put the proverbial icing on the cake, drizzled with warm caramel sauce!
And if that is not enough. There is always the option to serve this apple crisp with some vanilla bean ice cream or whipped cream.
Oh my!
While this crisp was cooking away in the slow cooker, the house smelled AMAZING!
Seriously I wish I could bottle this scent and spray it all over the place!
OK brilliant tip alert… if you are selling your house, pop this in the crock-pot before showing your house to make it smell delicious!
Crock-Pot Caramel Apple Crisp Recipe
Ingredients
Apple Mixture
- 11 Ounces Baking Caramels (Such As Kraft Brand)
- 10 Medium Granny Smith Apples (Peeled And Diced)
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Cloves
- ½ Cup All-Purpose Flour
- ¼ Cup Light Brown Sugar
Crumb Topping
- 1 Cup Old Fashioned Oats
- ½ Cup Unsalted Butter (Cubed)
- ½ Cup All-Purpose Flour
- ¼ Cup Light Brown Sugar
- ½ Teaspoon Ground Cinnamon
- 1 Pinch Ground Cloves
Caramel Drizzle
- 6 Ounces Jarred Caramel Sauce (Optional)
Instructions
- Spray a 6-quart or larger slow cooker with non-stick cooking spray and set aside.
- Unwrap all the caramels and cut each one in half with a sharp knife.
- Mix diced apples, cinnamon, cloves, flour and cut up caramels in the slow cooker.
- In a small bowl add the topping ingredients - cold butter, brown sugar, flour, oatmeal, cinnamon and a pinch of cloves and cut up with a pastry blender or two butter knives until you have a nice crumbly mixture.
- Spread crumble topping mixture evenly over the top of the apples in the slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
- When done, spoon out apple crisp into serving bowls and drizzle with store bought caramel sauce if desired.
in the first part of the list of ingredients, there is 1/2C of four listed but no other mention of it. I guess it goes in the filling part to add substance to the juices.
I will fix that in the recipe. Thanks!
The sugar is listed in the apple part. Added by mistake. Perhaps it should be moved to toppings. Thanks for the recipe. Hopefully won’t be too sweet.
Thanks for noticing that Sue, I have edited the recipe to fix the brown sugar.
how big is the serving ?
About a cup is one serving.
Ohh my gosh this looks YUMMY! Thanks!
Just wondering if there is supposed to be brown sugar in both the “Ingredients” and the “topping”? Thanks!
Yes there is supposed to be brown sugar in both.
In one of your comments you said that there was brown sugar in both the apple part and the topping. If this is so, how much brown sugar goes into the apples. Can quick cooking oats be used or is it better with the old fashioned oats.
The recipe now reads correctly Dianne…it should be 1/4 cup brown sugar with the apples and 1/4 cup brown sugar in the topping. Sorry about that. When we transferred the recipe off of some old software we were using it lost an ingredient line in there somehow. I just double checked my hand-written notes on this recipe and it is 1/4 cup and 1/4 cup.
I know you said that the recipe is sweet – but could you please, still include the NI for it?
It is this time of the year that I am really regretting that my hubby is diabetic!!
Hi Kay, I have gone ahead and added the nutritional information for this recipe for you.