This easy slow cooker apple crumble combines soft, cinnamon-spiced Bramley apples with a buttery, chewy oat crumble topping. There's no need to precook the apples or rub butter into flour, making it a really simple hands-off dessert for autumn and winter. Best served with custard, clotted cream, or honeycomb ice cream.
Save this recipe for later?
Enter your email and I’ll send it your way!
Quick Summary - Slow Cooker Apple Crumble
The topping is different from a traditional oven-baked crumble. It doesn't become deeply golden and crisp; instead, it has a buttery, chewy, almost flapjack-like texture, which works really well with the soft Bramley apple filling. Beth (Effortless Foodie)
🕒 Ready In: 3 hours 25 minutes
👪 Serves: 6
🍽 Calories: 526
🥣 Main Ingredients: Bramley apples, caster sugar, cinnamon, plain flour, porridge oats, light brown sugar, and butter
👩🍳 Difficulty: Easy
👌 Why this recipe? This easy slow cooker apple crumble needs just 10 minutes of prep, with no need to precook the apples or rub butter into the flour, and has a deliciously chewy oat topping.
Summarise & Save This Content On
This crockpot apple crumble is the ultimate slow cooker comfort food, especially on chilly winter days.
The tart Bramley apples are sliced thinly and topped with an easy flapjack-style crumble topping, made by pouring melted butter onto flour, oats, and sugar.
The apples cook slowly in the slow cooker basin and become gloriously jammy and tender, with the oat crumble topping cooking at the same time on top.
Love apple crumble? Try my air fryer apple crumble, cinnamon apple crumble or sticky toffee apple crumble next!
⭐ Slow Cooker Recipe eBook ⭐
With easy to follow recipes and instructions you'll be able to master the art of slow cooking in no time. Buy now for £3.99!
Jump to:
- Quick Summary - Slow Cooker Apple Crumble
- Why you'll love this slow cooker crumble!
- 5* Reader reviews
- What are the best apples for apple crumble?
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make apple crumble in slow cooker
- Top Tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Slow cooker apple crumble FAQs
- More fruit crumble recipes
- More easy apple recipes
- Recipe
- 💬 Comments
Why you'll love this slow cooker crumble!
- Easy preparation - there's no need to precook the apples or rub cold butter into the crumble mixture.
- Only 10 minutes prep - get everything into the slow cooker quickly, then leave it to cook.
- Chewy oat topping - melted butter creates a buttery, flapjack-style crumble rather than a dry topping.
- No oven needed - ideal when the oven is being used for something else or you simply don't want to turn it on.
- Perfect for Bramley apples - their tart flavour balances the sweet crumble topping beautifully.
- Family-friendly dessert - serve it warm with custard, cream, or vanilla ice cream.
5* Reader reviews
Really quick and easy to make and turns out well. Very tasty.
- Lisa
What are the best apples for apple crumble?
I developed and tested this recipe using Bramley cooking apples. They're naturally tart and break down during cooking, giving the crumble a lovely soft apple filling rather than firm chunks of fruit.
If you're in the US, Bramley apples can be difficult to find. Granny Smith apples are the closest widely available alternative, although I haven't personally tested this slow cooker recipe with them. They are also firmer than Bramleys, so the finished texture may be slightly different.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Apples - use tart Bramley apples which contrast nicely with the sweet buttery crumble topping. If you can't get hold of cooking apples, use a tart eating apple like Granny Smith. There is no pre-cooking of the apples, so the apples should be peeled, cored, and sliced thinly.
Cinnamon - ½ teaspoon of cinnamon gives the crumble a lovely warmth. You could also add a pinch of nutmeg or mixed spice.
Caster Sugar - Cooking apples, like Bramleys, need a little bit of sweetening. I use a small amount of caster sugar to offset their tartness. You could also use granulated sugar.
For the crumble topping:
Flour - plain white flour is needed for the crumble topping.
Oats - use rolled porridge oats but not jumbo oats as they don't absorb the melted butter very well.
Light Brown Sugar - to give the crumble topping a wonderful caramel sweetness. Substitute with caster sugar or demerara sugar.
Butter - unsalted butter is best for this recipe. The butter needs to be melted before being mixed into the dry crumble ingredients.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Add 1 peeled and sliced pear to the recipe for slow cooker apple and pear crumble or fresh berries such as raspberries or blueberries.
- Add a handful of dried cranberries or raisins to the apple filling for an extra fruity taste.
- Add half a teaspoon of ground ginger or a pinch of nutmeg to the apple filling for warmth and spice.
- Swap the crumble topping for a streusel topping.
Make it even better
Add protein - serve the crumble with thick Greek yogurt or skyr instead of cream.
Boost the fibre - add a handful of blackberries to the apple filling.
Add healthy fats - mix chopped walnuts, pecans, or almonds into the oat crumble topping.
Use less sugar - reduce the sugar in the apple filling slightly, particularly if you're serving the crumble with sweet custard or vanilla ice cream.
How to make apple crumble in slow cooker
Prep: Peel, core and slice the apples thinly.
Top Tips
- Slice the Bramley apples fairly thinly so they soften completely during cooking.
- Use a clean tea towel underneath the slow cooker lid to absorb condensation and prevent excess moisture dripping onto the crumble.
- Don't stir the crumble once the topping has been added.
- Remove both the lid and tea towel for the final 45 minutes so excess steam can escape.
- Don't expect the topping to look exactly like an oven-baked crumble. Slow cookers use moist heat, so the topping will be chewy rather than crisp and deeply golden.
- This recipe has been developed and tested in a 3.5-litre (approximately 4-quart) slow cooker.
- Use slow cooker stewed apples for the base of the crumble to reduce the cooking time.
Serving suggestions
Serve the slow cooker crumble with whipped cream, clotted cream, ice cream, or vanilla custard for the ultimate baked apple dessert!
Love slow cooker desserts? Try my slow cooker chocolate creme egg pudding next!
Storage
Store - Allow leftover crumble to cool before transferring it to an airtight container. Store in the fridge (refrigerator) for up to 3 days.
Freeze - The cooked crumble can be frozen for up to 3 months. Freeze in individual portions if you want to be able to defrost only what you need.
Reheat - Individual portions in the microwave until piping hot. Alternatively, place the crumble in an ovenproof dish and reheat at 180°C (350°F) for 15-20 minutes. Reheating in the oven will help dry the topping slightly.
Troubleshooting guide
Why is my slow cooker crumble soggy?
The most likely cause is condensation dripping from the lid onto the topping. Place a clean tea towel underneath the slow cooker lid to absorb the condensation, then remove both the lid and tea towel for the final 45 minutes so excess moisture can escape.
Why are my apples still firm?
The apples may have been sliced too thickly. Thinly sliced Bramley apples soften during the cooking time without needing to be precooked.
If you're using a different variety of apple, it may also take longer to soften. I've only tested this recipe using Bramley apples.
Why is there lots of liquid around the apples?
Apples naturally release liquid as they cook. Bramley apples also break down considerably during cooking. Removing the lid for the final 45 minutes allows some of this excess moisture to evaporate.
Why isn't my crumble topping crispy?
A slow cooker creates a moist cooking environment, so the crumble won't have the same dry, crisp, golden topping you get from an oven.
The topping on this recipe is buttery and chewy rather than crisp, with an almost flapjack-like texture. Removing the lid for the final 45 minutes helps it firm up.
Why isn't the crumble topping golden brown?
Slow cookers don't provide the same dry, direct heat as an oven, so the topping won't become deeply golden. This is normal for this recipe and doesn't mean the crumble isn't cooked.
Slow cooker apple crumble FAQs
Apple crumble and apple crisp are very similar fruit desserts, but the terminology differs between the UK and US.
Apple crumble is the term most commonly used in Britain. Traditional British crumble toppings are usually made with flour, butter, and sugar, although oats are also commonly added.
In the US, a similar dessert is generally known as apple crisp, particularly when the topping contains oats or nuts.
As my slow cooker crumble topping contains oats, US readers may recognise this recipe as a slow cooker apple crisp or crockpot apple crisp.
No. There's no need to precook the apples for this recipe. Thinly sliced Bramley apples soften sufficiently during slow cooking.
I've tested this recipe using the HIGH setting, so that's the method I recommend for the most reliable results.
I've developed and tested this recipe in my 3.5-litre slow cooker, which is roughly equivalent to a 4-quart slow cooker in the US.
I've only tested this recipe using Bramley cooking apples. If you're in the US and can't find Bramleys, Granny Smith apples are the closest readily available substitute, but they're firmer than Bramleys and I haven't personally tested them in this recipe.
More fruit crumble recipes
- Blackberry Crumble
- Gooseberry Crumble
- Mixed Berry Crumble
- Strawberry Crumble
- Cinnamon Apple Crumble
- Rhubarb and Ginger Crumble
- Apple and Blueberry Crumble
- Biscoff Apple Crumble Bars
More easy apple recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Slow Cooker Apple Crumble
Save this recipe for later?
Enter your email and I'll send it your way!
Equipment
- Knife
Ingredients
- 1 tablespoon Butter for greasing
- 1 kg Bramley Apples (weight before peeling) peeled, cored and sliced thinly
- 50 g Caster Sugar (Granulated Sugar)
- ½ teaspoon Cinnamon
For the crumble
- 125 g Plain Flour (All-purpose Flour)
- 125 g Porridge Oats (Rolled Oats) not jumbo or quick cook oats
- 125 g Light Brown Sugar
- 125 g Unsalted Butter melted
Instructions
- Place the flour, oats, and light brown sugar in a large bowl and pour over the melted butter. Mix until crumbles form.125 g Plain Flour (All-purpose Flour), 125 g Porridge Oats (Rolled Oats), 125 g Light Brown Sugar, 125 g Unsalted Butter
- Butter the slow cooker basin and place the thinly sliced apples, cinnamon, and caster sugar into it. Give it a good mix with a spoon.1 tablespoon Butter, 1 kg Bramley Apples, 50 g Caster Sugar (Granulated Sugar), ½ teaspoon Cinnamon
- Top the apples with the crumble topping and lightly press it down with the back of a spoon or your hand.
- Put a tea towel under the lid then flip up the edges of the tea towel over the lid so they don't hang down over the slow cooker.
- Slow cook on a high setting for 2.5 hours then remove the lid (and tea towel) and cook for a further 45 minutes to crisp up the crumble topping.
Notes
- This recipe has been tested in a 3.5-litre Morphy Richards Sear & Stew slow cooker.
- The 1kg (2.2 lb) Bramley apples are weighed before peeling and coring.
- I've only tested the recipe with Bramley apples. Granny Smith is the closest widely available US alternative, but I haven't personally tested it.
- Slice the apples thinly so they soften completely without precooking.
- Place a clean tea towel underneath the slow cooker lid to absorb condensation.
- Cook on HIGH for 2½ hours, then remove the lid and tea towel and cook for a further 45 minutes.
- Don't stir or press down the crumble topping during cooking.
- The finished topping is buttery and chewy rather than crisp and deeply golden.
- Store leftovers in the fridge for up to 3 days.
- Freeze for up to 3 months.
Nutritional Information (Approximate)
⭐Air Fryer Recipe eBook⭐
With easy-to-follow recipes & instructions, you'll be able to master the art of air fryer cooking in no time. Buy now for £2.99!
Lisa Maskery says
Really quick and easy to make and turns out well. Very tasty.
Halie says
Hi there, just wondered if you had made this as a larger serving (say 20 plus people) - would love to serve this at a winter dinner function
Beth Sachs says
Hi Halie. I don't think you would get a slow cooker large enough to serve 20. You could borrow a couple of extra slow cookers and make the recipe three times in three separate slow cookers. Beth
Jen says
Such an amazing dessert!! It is totally irresistible!
Janessa says
This apple crumble was delicious! And I love that it was made in the slow cooker as it freed up oven space for me and made the house smell amazing.
Dannii says
My favourite way to make apple crumble. So easy and comforting.
Ned says
I loved this recipe served with whipped cream! Thank you!
Ieva says
Delicious! First time I made a crumble in a slow cooked and I will definitely make it this way from now on! Loved it with some extra spices in the crumble and vanilla custard on top! 10 out of 10!