Slow Cooker Caramel Apple Crumble – cinnamon apples topped with a crumbly oat mixture – and it’s made in the crockpot so it is super simple! A delicious fall dessert recipe.
This Slow Cooker Caramel Apple Crumble is one of my favorite fall recipes!
I love a crockpot dessert and this one couldn’t be any simpler. I’m willing to bet that you already have ever single ingredient in your kitchen so now you just have to put it all together in your slow cooker and let it work it’s magic.
I love making this one for the parties we host during football season because it’s hands off and it’s always such a hit. Someone always asks for this recipe!
If you want a more traditional apple dessert, try Apple Crisp or Apple Cider Doughnuts!
Ingredients
- 1 cup brown sugar
- ½ cup granulated sugar
- 5 large apples
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅔ cup oats
- ⅔ cup loosely packed brown sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- 3-4 tablespoons softened butter
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
- Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples.
- Cook on low for 4 hours, or high for 2 hours.
- Turn off heat and let sit, covered, for one hour to let the caramel thicken.
But Where Is the Caramel?
I get a lot of questions asking why caramel isn’t listed in the ingredients.
Because caramel is just caramelized sugar!
The sugars turn into the caramel when they are cooked. And since this recipe calls for both brown sugar and granulated sugar, they turn into a super thick, super delicious caramel that coats the apples perfectly.
How Long Is It Good For?
Apple crumble will be good for about 5 days in an airtight container in the fridge. These airtight glass containers are my favorite for pretty much everything.
I definitely recommend warming it up before serving it.
Can You Freeze Apple Crumble?
You can freeze this apple crumble. Make sure to cool it completely and then transfer to a freezer-safe container. It can be frozen for up to 3 months.
When you are ready to serve it, let it defrost overnight in the fridge and then you can warm it up in the microwave, oven, or even put it back in the slow cooker for an hour or so.
More Desserts in the Slow Cooker
- Crockpot Candy
- Slow Cooker Chocolate Chip Brownie Cake
- Crockpot Crunchy Drop Cookies
- Slow Cooker Italian Style Cheesecake
- White Chocolate Crockpot Candy
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Slow Cooker Caramel Apple Crumble
Ingredients
For the apples:
- 1 cup brown sugar
- ½ cup granulated sugar
- 5 large apples, peeled and cut into chunks
- ¼ teaspoon salt
- 1 teaspoon cinnamon
For the topping:
- ⅔ cup oats
- ⅔ cup loosely packed brown sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- 3-4 tablespoons softened butter
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
- Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
- Turn off heat and let sit, covered, for one hour to let the caramel thicken.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 166mgCarbohydrates: 103gFiber: 6gSugar: 85gProtein: 2g
Anne says
Mine also came out like sugary apple soup! For a super-simple recipe, it seems like a critical instruction is missing: cook it with the lid off? Add cornstarch or tapioca to thicken? Are the cooking times incorrect?
Marcie says
It says to use 5 large apples. Can someone please tell me approximately how many cups that is? I have a bag of small apples and am wondering how many of them I should use.
Nicole says
What size crock pot are you using. The original round one or the larger oval.
Jayla says
I make this @ least once a month!! Best recipe ever!!! I even use 2 large cans of peaches instead of apples & it is to die for!!
Anne says
I cooked it with the lid on my Crock-Pot and it was really soupy. Took the lid off and cooked it another couple of hours and it was perfect. Might want to make that a note on this recipe.
Linda says
What you can also do is spread paper towels over the top of the crock pot before putting the lid on. The paper towels will catch the condensation that forms, leaving.the crisp nice and non-soggy.
Laura says
Loved this!! The only thing I had a problem with is it was to juicy, it didn’t thicken! I followed the recipe to a t. I was thinking of adding some cornstarch to the apple mixture to see if that would help. Any other suggestions that may help?
Diane says
Made this and it was but found it way to sweet the first time I made. Second time I made it I cut the sugar back by 1/2 a cup and added more oats. Much better second time around. Easy peasy recipe. Thank you.
Danielle says
Can I use apple filling instead of apples? That’s what I have in my pantry.
Leigh says
made this for thanksgiving and everyone freaked out over it. Used the leftovers for breakfast by putting it over a fresh bowl of hot oatmeal. Might make another batch minus the oats for breakfast purposes again sometime.
Kristi says
Should I use quick oats or old fashioned oats?
amanda says
Old fashioned. :)
Suanne says
This is the best apple crumble ever. The aroma is delicious but the taste is incredible. Thank you for our new favorite Fall recipe.
Yaminah says
Where does the caramel come into play in this recipe?
amanda says
The sauce turned into a yummy caramel-y sauce. :)
Khristy says
I have a dumb question. where does the Carmel come into play?? Or do the ingredients mixed taste like Carmel?
amanda says
Yep! All the ingredient together create a yummy caramel-y sauce! :)
Virginia says
I made this yesterday to take to a dinner party and it was a hit! Thanks for the recipe. It was easy and delicious!
amanda says
Yay! So glad you enjoyed it! :)
Callie says
How many people does this serve?
amanda says
Probably 6 – 8. :)