In this recipe for slow cooker apple crumble, the apple filling cooks at the same time as the crumble oatmeal topping for the ultimate warm dessert to go with a family meal. It’s a one-pot recipe with the added convenience of getting the food prep out of the way earlier on.
Apple crumble or apple crisp
A crumble is of course a well-loved dessert enjoyed in the UK to follow the good old Sunday roast, or in fact any day for a bit of comfort food! Cooking apples are sliced up and baked in a dish at the same time as the crumble topping.
Apple crumble is very similar to apple crisp which is a dessert from the USA. Traditionally crumbles don’t contain oats, but I actually like to add in oats in my crumbles to give the topping a bit more texture than just flour, butter and sugar.
An apple crisp topping usually has a higher proportion of oats, and as they bake they crisp up, giving the pie its name. In practice though I think crumbles and crisps are often very much the same dessert, so feel free to call this recipe a slow cooker apple crumble or a slow cooker apple crisp!
Slow cooker desserts
For me the convenience of making desserts in my slow cooker is that same key factor which makes me use my crockpots for main meals – convenience!
Taking the food preparation and doing it earlier, then leaving your dish bubbling away in the crockpot, while you can then do something else, means there is no mad rush to get the food cooked when everyone is hungry and I’ve just finished work.
Make sure you check out my slow cooker archives for loads of slow cooker recipes from main dishes, bread, desserts, fudge, one-pot dishes to the most indulgent chocolate bakes!
I also have an extensive guide to all the different bakes and desserts you can make in a slow cooker, some of which might surprise you!
When you make a crumble in the slow cooker you still get that delicious topping with crispy edges, and the apples cook wonderfully underneath the crumble streusel top layer.
- plain flour
- Bradley apples
- caster sugar
Step by step instructions
- To make your slow cooker apple crumble, first prepare your cooking apples by peeling and coring, then slice and place them in the slow cooker. Add the sugar for the apples, and cinnamon (if using), and stir to coat the slices evenly.
2. In a large bowl, prepare your crumble topping. Sift the flour into the bowl, then cut the butter into cubes and rub it into the flour. You can use butter straight from the fridge when making crumble, you don’t need to bring it to room temperature like when you are making a cake. Rub in until the mixture has the texture of medium (not fine) breadcrumbs.
3. Pour the crumble topping over the fruit, and even it so it is flat and evenly distributed in the pot, press down lightly.
4. Turn on the slow cooker. Take a clean dish towel and place it under the slow cooker lid, folding up the sides so they do not drape over the metal edges of the slow cooker, but instead up over the lid. Put the lid on and cook on high, set the timer to 2.5 hours.
5. Once the 2.5 hours has passed, take the lid off, turn it at a right angle so the steam can escape, and cook for another 30 minutes on high. This helps the crumble topping to crisp up.
6. Serve, with custard if desired.
More crumbles to try
- Blackberry rose crumble
- Slow cooker raspberry crumble
- Summer fruit crumble
- Rhubarb crumble from Farmersgirl Kitchen
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Slow Cooker Apple Crumble
For the crumble topping:
For the fruit filling:
- 4 large Bramley/cooking apples mine weighed around 800 g before peeling and coring
- 75 g golden caster sugar
- 1 tsp cinnamon optional
- Prepare the apples by coring, peeling and slicing, and place them in the slow cooker.
- Make the crumble in the usual way; sift the flour into a bowl, rub in the butter, stir in the sugar and oats.
- Tip in the sugar for the fruit and give it a stir. Spray the sides of the slow cooker bowl where the crumble will be with some cooking spray or oil, to prevent sticking.
- Finally, tip the crumble mixture over the fruit and press it down lightly.
- Now switch the slow cooker on to high, place a clean tea towel under the lid to stop water dripping onto the crumble, and cook on high for 3 hours.
- After two and a half hours, place the lid ajar and cook for another 30 mins to an hour until the crumble firms up and starts to go crispy around the edges.Serve and enjoy!