Easy Slow Cooker Cranberry Apple Pie Cobbler Easy Slow Cooker Apple Pie Cobbler

Slow Cooker Cranberry Apple Crisp is an easy crock pot dessert recipe! Fresh cranberries and apples make this a sweet and tart treat.

Crisps are one of the most comforting cold-weather desserts.

They have a layer of warm, juicy fruit covered by a layer of sweet, crisp topping, and that combination makes them hard to beat.

This Slow Cooker Cranberry Apple Crisp is the crock pot version of my cranberry apple crisp. I like to use the crock pot for desserts like this because I can toss everything in and then go run errands or do whatever I need to do without having to watch it, which makes this a great dessert for busy days or holidays.

I use Granny Smith apples, but a sweeter apple would also work. If you use a sweeter baking apple, adjust the sugar according to your taste.

Ingredients and substitutions

• All-purpose flour
• Rolled oats - Rolled oats are also called "old-fashioned oats".
• Brown sugar - Light or dark brown sugar will work.
• Ground cinnamon
• Salt - Or ⅛ teaspoon salt.
• Butter - I use salted butter. If using unsalted butter, increase the salt to ½ teaspoon of kosher salt or ¼ teaspoon table salt.
• Baking apples - Apples varieties like Granny Smith or Honey Crisp work well.
• Fresh cranberries
• Granulated sugar
• Lemon juice - I highly recommend using fresh lemon juice rather than bottled lemon juice.

How to make cranberry apple crisp is the slow cooker

Stir together flour, oats, sugar, cinnamon, and salt in a medium bowl.

Add melted butter, and stir until the butter is well-incorporated, and the mixture is crumbly. Set aside.

Generously grease a 5-quart+ slow cooker.

In a large bowl, toss apples, cranberries, sugar, flour, cinnamon, and lemon juice together.

Spread mixture in even layer.

Sprinkle the topping evenly over the apples.

Place thin cotton towel over the top of the slow cooker. Cover with the slow-cooker lid.

Cook on HIGH 1 ½ hours, or cook on LOW for 2 ½-3 hours. Remove the lid and towel.

Cook, uncovered, until the topping is set and firm. crisp and the fruit is tender, about 1 more hour.

Let the crisp cool at least 15 minutes, uncovered, before serving.

What is the towel for?

The towel helps to absorb the condensation as the crisp "bakes". This helps to keep the crisp topping from getting soggy.

Serving suggestions

Cranberry apple crisp is delicious as-is. It also goes well with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

Topping

• ▢ 1 ¼ cups all-purpose flour
• ▢ 1 cup rolled oats
• ▢ ½ cup brown sugar packed
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon kosher salt
• ▢ ½ cup butter melted

Filling

• ▢ 3 pounds baking apples cored, peeled, and in large dice
• ▢ 2 cups fresh cranberries
• ▢ ½ cup granulated sugar
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon fresh lemon juice

• Stir together flour, oats, sugar, cinnamon, and salt in a medium bowl.

• Add melted butter, and stir until the butter is well-incorporated, and the mixture is crumbly. Set aside.

• Generously grease a 5-quart+ slow cooker.

• In a large bowl, toss apples, cranberries, sugar, flour, cinnamon, and lemon juice together.

• Spread mixture in even layer.

• Sprinkle the topping evenly over the apples.

• Place thin cotton towel over the top of the slow cooker.

• Cover with the slow-cooker lid.

• Cook on HIGH 1 ½ hours, or cook on LOW for 2 ½-3 hours.

• Remove the lid and towel.

• Cook, uncovered, until the topping is set and firm. crisp and the fruit is tender, about 1 more hour.

• Let the crisp cool at least 15 minutes, uncovered, before serving.

• Rolled oats - Rolled oats are also called "old-fashioned oats".
• Brown sugar - Light or dark brown sugar will work.
• Salt - Or ⅛ teaspoon salt.
• Butter - I use salted butter. If using unsalted butter, increase the salt to ½ teaspoon of kosher salt or ¼ teaspoon table salt.
• Baking apples - Apples varieties like Granny Smith or Honey Crisp work well.
• Lemon juice - I highly recommend using fresh lemon juice rather than bottled lemon juice.
• Nutrition values are estimates.

Serving: 1 serving | Calories: 419 kcal | Carbohydrates: 76 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 30 mg | Sodium: 181 mg | Potassium: 279 mg | Fiber: 7 g | Sugar: 44 g | Vitamin A: 460 IU | Vitamin C: 11.4 mg | Calcium: 40 mg | Iron: 1.8 mg

Originally published November 22, 2016. Updated with new photos, tips, and information on 11/13/21.

Adapted from The Kitchn.

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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