Crock Pot Apple Crisp

Ok, confession…I am a lazy cook. This dessert is PERFECT for me.

There’s no peeling of apples, no cutting butter into flour and I get to bypass using the oven. The slow-cooker does most of the work.

In all I spend about 10 minutes of hands-on prep time. Best of all it doesn’t skimp in the flavor department!

All you need to make this recipe is 4 ingredients…and whatever toppings you would like to pile on top when you scoop it out!

Layers of delicious canned apple pie filling, drizzles of caramel and a simple mixture of melted butter and a box of dry yellow cake mix combine and cook into a buttery, crumbly delight.

Why This Recipe Works

There is still a stretch of the year here in Iowa when it’s warm enough that you really don’t want to fire up your oven, but you still want something warm and sweet.

Apple Crisp in a Crockpot checks all of the right boxes! It’s made in a slow cooker so your kitchen will not get warm and uses a few ingredients to make a super simple recipe!

This recipe is based off a dump cake, which means you basically dump the ingredients into the crock in the indicated order (not stirring), cover, and allow it to cook on High for a couple of hours.

The end product is somewhere in between an apple crisp and dump cake. The cake mix soaks up the rising juices and butter and becomes a crumble/crisp topping, although usually not as wet as traditional dump cakes.

Tip: Place a paper towel on top of your slow cooker before placing the lid! As the crisp is cooking the steam can build up in the slow cooker and drip back down causing wet and pasty spots (especially undesirable when you have a cake mix topping!).

The paper towel will help absorb any condensation so it does not drip on your Apple Crisp!

I love using canned pie filling in recipes like this one because all of the hard work has already been done for you. The apples are already sliced up and they’re already thickened, spiced and sweetened.

It takes all of the guess work out and it will ensure that this recipe turns out the same every time you make it.

The Ingredients

Apple Pie Filling

Use 2 cans (21-ounce cans) of your favorite type of apple pie filling. Spread into slow cooker and flatten out.

The apples will not be as watery because there’s already a sauce with the canned pie filling.

Caramel Ice Cream Topping

I use the caramel topping you put on ice cream sundaes. You can use 1/4 to 1/2 cup of the caramel sauce. Spoon or drizzle it over the apples.

Using 1/2 cup will make the whole dish taste more like a caramel apple. Use less if you want the apple taste to stand out more.

Yellow Cake Mix

One 15.25 ounce box yellow cake mix – Yes, we are just going to pour the dry cake mix from the box!

While cooking some of it will pick up butter and apple juices and will be more like cake; other parts will remain a little more crumbly. It all adds to the dessert!

Use yellow cake to keep the flavoring neutral and allow the apple and caramel to shine!

Butter

1/2 cup butter, melted – this is what takes that dry cake mix and makes it a dessert topping. Use salted or unsalted.

Try to drizzle the butter over as much of the cake mix as possible. There is one stick of butter in 1/2 cup, if that helps to visualize how much you will need.

For Serving

Vanilla ice cream, Cool Whip or whipped cream out of the can to serve over – Do NOT skip this part!

The way the cold cream/ice cream melts into the warm apples takes this dessert over the edge!

What You’ll Need

All you’ll need is:

• 4- to 6-quart slow cooker
• Cooking spray
• One or two paper towels
• Small bowl or measuring cup to melt butter in
• Spoon to spread apples and level cake mix

That’s it. There’s not much cleanup involved here. No mixing bowls, no mixers, no cake pans.

The only thing to clean is the crock, which is easily done after being coated with nonstick cooking spray.

How to Make Crock Pot Apple Crisp

(Full recipe card at end of post!)

Lightly spray your 4- to 6-quart crock pot with cooking spray to help prevent the edges of this deliciously sweet dessert from sticking, which makes for easier scooping!

Empty both cans of apple pie filling into the crock pot and spread into an even layer across the bottom. Drizzle the caramel sauce over apples, then evenly sprinkle cake mix over top (don’t stir).

If cake mix piles up in the center you can try to evenly distribute with the back of a spoon. Drizzle butter over as much of cake mix as you can, cover with one or two paper towels (to help condensation not to collect on top of topping), then secure lid.

Cook on High 2-2 1/2 hours, or until hot and set.

How to Tell if it’s Done

The cake mix topping should look pretty dry/firm in appearance throughout and should not be powdery looking or feel wet. Peeking through you should be able to see the apples bubbling around the edges at this point.

Remove lid and paper towels. Serve warm straight from your crock pot, accompanied by a big scoop of vanilla ice cream or some Cool Whip.

Tips for the Best Crock Pot Apple Crisp

Don’t stir! We always want to stir things, especially desserts. The cake mix topping absolutely must remain separated from the apples, otherwise you’ll wind up with a super sweet gummy mess.

If you’re unsure of how sweet you like things, go ahead and start with 1/4 cup of the caramel, you can always add more, if desired (caramel usage ranges from 1/4 to 1/2 cup in this recipe).

Slowly pour the melted butter over the dry cake mix topping, back and forth across the slow cooker, trying to evenly distribute the butter as you go. Add any remaining butter to dry spots, if some of the dry cake mix topping is not saturated with butter it will be a little powdery when served.

To avoid a soggy topping, line the lid of the slow cooker with a paper towel, making sure the paper towel will not come in contact with the food in the pot OR with the outside of the pot (where there may be a hot/heating element). This will help catch some of the moisture/steam as the dessert cooks.

Resist the temptation to lift the lid to check on this one… every time the lid is removed heat/steam escapes from the pot, which adds to total cooking time. I wouldn’t recommend peeking until close to the 2 hour mark.

A 4- to 6-quart slow cooker is ideal for this recipe. If the crock pot is much larger the apples and topping will be spread out in a thinner layer and could potentially scorch in spots (especially towards the edges).

In a much smaller pot the ingredients will make a deeper layer and the topping may not set.

When this is done baking, switch the slow cooker off and remove the lid (and paper towels). Allow to sit for a few minutes, the sugary apples are super duper hot when first removed from the slow cooker and could definitely burn the roof of your mouth!

Allowing it to sit will thicken everything up slightly too. This dessert is best served on the day made, if stored in the refrigerator the crispy topping will soften.

What to Serve With Crock Pot Apple Crisp

Serve it warm right from the slow cooker by scooping it into bowls. Top each bowl with a scoop of ice cream (vanilla works great), a spoonful of whipped cream or a dollop of Cool Whip or with a little extra caramel drizzled on top.

Also, making this recipe in your crock means one less item to bake or make on your stovetop while dinner is cooking. Plus you can leave this dessert recipe in the slow cooker on your kitchen counter until it’s ready to serve!

Ways to Change It Up

Add Oats

You don’t use oats at all. If you’d like it to be more like a typical apple crisp, add 1/2 cup quick oats to the dry cake mix before sprinkling on top of the apples. The rest of the instructions remain the same.

Use Fresh Apples

To make with fresh apples use 6-8 medium apples (I like to use Granny Smith or Honeycrisp), peeled and sliced. Toss apples with 1/2 cup sugar, 1 tsp. cinnamon and 1 Tbs. lemon juice and follow recipe as written.

Keep in mind, though that fresh apples will produce a lot more moisture as they cook, so using the paper towel is especially important. Depending on the juiciness of your apples, it may also take another 30-60 min. of cooking time on High.

To be totally honest, although it is brighter made with fresh apples, it’s so easy to use the canned apple filling (which is virtually a foolproof ingredient), I’m not sure the fresh apple version is that much better to warrant the extra work.

Change the Caramel

Of course, if you’re not a caramel fan, don’t include it. This way you get a more traditional apple crisp taste. Or use only a couple of Tablespoons instead of the full amount.

I still want you to make it at least once with caramel in it though, because that’s what gives this recipe its caramel apple flavor.

Try a Different Cake Mix

Yellow cake mix is your “go with anything” option. Other cakes that might work for you:

• Spice cake adds cinnamon and clove. Make this your first switch if you can only pick one.
• Butter pecan will add a nutty taste.

Any 15.25 oz. box should be able to take the same amount of butter.

Make Ahead, Storage and Reheating

NOTE: This dessert is best the day it’s made (texture and all). I don’t recommend making it a day ahead, but if you’re pressed for time, I’d rather you started the dessert 2 1/2 hours ahead of when it’s to be a part of dessert service. Prep is pretty easy and should take about 10 minutes.

Leftovers will keep in a covered bowl or airtight container in the refrigerator for 3 to 4 days. Allow leftovers to cool, but don’t leave out for hours (not more than 2 hours) before refrigerating.

When ready to serve, place a serving in a small microwave safe bowl. Microwave about 45 to 60 seconds.

The texture of the topping will not be quite like it is the first day, as it will be softer, but still delicious. You might like it better with a fresh scoop of ice cream added.

IF your slow cooker insert is oven proof (check your slow cooker directions), after removing lid and paper towel, you can broil on LOW for 1 to 2 minutes for a super crispy, more browned topping. Watch constantly. NEVER put lid or slow cooker base in the oven.

Frequently Asked Questions

Is this a Dump Cake?

Sort of! The topping and apple mixture are layered (without stirring) just like a dump cake. However, this recipe does bake up more like a crisp (it has a drier topping that’s a bit crumbly, instead of cakey like a Dump Cake).

What size slow cooker can be used for this recipe?

This slow cooker apple crisp recipe is made in a 4- to 6-quart crock pot.

Can this be cooked on low instead of high?

I designed this recipe to be made on High so the topping had a chance to cook up nicely and set. I’d stick to High for this one.

My slow cooker drips condensation from the lid, and the topping is getting soggy. Help!

Try laying one or two paper towels under the lid to catch the condensation. Also, make sure the apples are bubbling around the edges AND the topping is completely set and dry (no powdery or wet looking spots) before removing the lid.

It should cook in about 2 to 2.5 hours on High. If your topping isn’t quite dry at that point, replace the lid and continue to cook.

Can I broil this?

If you want to brown/crisp up the topping, and IF your stoneware cooker insert is oven proof, then transfer the entire stoneware insert from the cooker and place under a LOW broiler for a minute or two to get crispy!

Can fresh apples be used instead of canned apples?

Absolutely! Peel and slice about 6-8 medium sized apples and toss with 1/2 cup sugar, 1 tsp. cinnamon and 1 Tbsp. lemon juice. Spoon apples into greased slow cooker, top with caramel and cake mix as directed and cook on high.

Fresh apples release a lot of liquid when they cook so I would plan on it cooking for another 30-60 minutes on High (check to be sure the topping is completely cooked and dry before removing from cooker).

Can I leave out the caramel?

Yes, you can totally leave it out or use only a couple Tbsp. since this recipe tastes just like regular apple crisp without the addition of the caramel!

This recipe does NOT call for oats…can I add some?

This recipe as written does not include oats in the topping. But, if you’re craving a more traditional crisp, stir about 1/2 cup quick cooking oats into the dry cake mix before sprinkling over apples.

How much does this recipe make? Can leftovers be frozen?

This recipe makes about 8 servings but can easily stretch further by serving a bowl of the crisp with a big scoop of vanilla ice cream 🙂

I have not tried freezing any leftover Slow Cooker Apple Crisp. I think the topping would end up very soft after freezing and thawing, since it already softens in the fridge. This recipe is best fresh.

Any leftover crisp can be refrigerated in a tightly covered container for 3-4 days (but again, the topping does soften as it sits).