Slow Cooker Apple Cobbler
This Slow Cooker Apple Cobbler is a great recipe to have on hand this season. It’s gooey center and crumbly top is sure to be a crowd pleaser this fall.
For the Topping
  • 1 1/4cups all purpose flour
  • 3/4cup quick oats
  • 1/2cup packed brown sugar
  • 1tsp ground cinnamon
  • 1/4tsp kosher salt
For the Filling
  • butter or cooking spray,for coating the slow cooker
  • 6medium apples (about 3 lbs)peeled, cored,and cut into 1-inch chunks
  • 1/3cup granulated sugar
  • 2tbs all purpose flour
  • 1tsp ground cinnamon
  • 1tbs lemon juice
  1. Place the flour, oats, sugar, cinnamon, and salt in a medium bowl and stir to combine. Pour in the melted butter and stir until the butter is completely incorporated into the dry ingredients and the mixture is wet and crumbly; set aside.
  2. Generously coat the insert of a 6-quart or larger slow cooker with cooking spray or butter.
  3. Add the apples, sugar, flour, cinnamon, and lemon juice to the slow cooker, stir to combine, and spread into an even layer. Allow to cook, covered, for 30 minutes.
  4. Sprinkle the oat topping evenly over the apples.
  5. Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the crisp. Cover with the slow-cooker lid. Set the slow cooker to HIGH and cook for 1 1/2 hours, or cook on LOW for 2 1/2 to 3 hours.
  6. Remove the lid and paper towels and cook, uncovered, until the topping is browned and crisp and the fruit is tender, about 1 more hour. Let the crisp cool at least 15 minutes uncovered before serving.
Recipe Notes

Adapted from: The Kitchn

Storage: Store the crisp in a covered container in the refrigerator for up to 5 days. Serve cold, room temperature, or rewarmed in a 300°F oven for 20 minutes.