Easy Slow Cooker Apple Crumble
This easy slow cooker apple crumble combines soft cinnamon-spiced Bramley apples with a buttery, chewy oat crumble topping. It's made entirely in a 3.5-litre slow cooker with no need to precook the apples or rub butter into the flour. Serve warm with custard, cream, or vanilla ice cream for an easy family dessert.
Servings 6
Calories 526kcal
Save this recipe for later?
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 tbsp Butter, 1 kg Bramley Apples, 50 g Caster Sugar (Granulated Sugar), ½ tsp 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)
Calories: 526kcal | Carbohydrates: 85g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 12mg | Potassium: 328mg | Fiber: 7g | Sugar: 48g | Vitamin A: 621IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
