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An oval white dish of crock pot apple crisp topped with a scoop of vanilla ice cream, a spoonful resting on a cloth napkin beside it on marble
Katie Helen

Crock Pot Apple Crisp

Slow cooker apple crisp with apple pie filling, caramel topping, yellow cake mix, and melted butter.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans apple pie filling 21 ounces each
  • 1/4 to 1/2 cup caramel ice cream topping
  • 1 box yellow cake mix 15.25 ounces, dry
  • 1/2 cup butter melted
  • Vanilla ice cream or Cool Whip for serving

Method
 

  1. Spray the inside of a 4- to 6-quart crock pot with cooking spray.
  2. Pour both cans of apple pie filling into the bottom and spread evenly.
  3. Drizzle caramel sauce over the apple filling.
  4. Sprinkle dry cake mix evenly over the top. Do not stir.
  5. Drizzle melted butter evenly over the cake mix, covering as much surface as possible.
  6. Lay 1 to 2 paper towels across the top of the crock pot and place the lid on top.
  7. Cook on High for 2 to 2 1/2 hours, until hot and set.
  8. Serve warm with vanilla ice cream or Cool Whip.

Notes

Do not stir the layers; the dry cake mix and butter form the topping as it cooks. Paper towels catch condensation so the topping does not get soggy. The topping softens after refrigeration, so this is best served fresh. Leftovers keep refrigerated for 3 to 4 days.