Slow-Cooker Maple Brown Sugar Apple Crumble

Apple crumble is one of those desserts that tastes like fall the moment it comes out of the pan. This version doesn't need the oven at all.

Tart and sweet apples go into the slow cooker with brown sugar, a little maple syrup and warm spices, and a buttery oat crumble goes right on top. A few hours later, the apples are soft and saucy, the kitchen smells incredible, and the topping is still golden and crisp thanks to one simple trick: a clean tea towel tucked under the lid.

It's an easy dessert for a Screen-Free Saturday, a game-day crowd, or any cool evening when you want something warm without much effort.

Why It Works

Slow cookers trap steam, and steam is the enemy of a crisp crumble. A tea towel under the lid catches the condensation before it drips back onto the topping. If you still notice moisture near the end, slide the lid off for the last 10 to 15 minutes. Mixing Granny Smith and Honeycrisp apples gives you the best of both: tart apples that hold their shape and sweet ones that melt into a caramel-like sauce.

Ingredients

For the apples

• 2 lb apples (about 5–6 medium), a mix of Granny Smith and Honeycrisp, peeled and sliced
• ¼ cup packed brown sugar
• 2 tbsp pure maple syrup
• ½ tbsp cornstarch
• 1½ tsp ground cinnamon
• Pinch of ground nutmeg
• ½ tsp vanilla extract
• Squeeze of lemon juice
• Butter or nonstick spray, for greasing

For the crumble

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• ¼ cup packed brown sugar
• 1 tsp cinnamon sugar (optional)
• ½ cup (1 stick) unsalted butter, melted
• Pinch of salt
• ⅓ cup chopped pecans (optional)

Instructions

1. Prep the slow cooker. Grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray.
2. Make the filling. Add the sliced apples, brown sugar, maple syrup, cornstarch, cinnamon, nutmeg, vanilla and lemon juice to the slow cooker. Stir until the apples are evenly coated.
3. Make the crumble. In a bowl, combine the flour, oats, brown sugar, cinnamon sugar (if using) and salt. Pour in the melted butter and rub it together with your fingertips until you have big, chunky crumbs. Stir in the pecans, if using.
4. Top the apples. Sprinkle the crumble evenly over the apples. Don't press it down.
5. Add the tea towel. Lay a clean, dry tea towel over the top of the slow cooker, then set the lid on top, folding the corners of the towel up so they stay away from the heating element.
6. Cook. Cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, until the apples are tender. Check at the 2-hour mark on HIGH (or 4 hours on LOW) and keep cooking in 20- to 30-minute increments if needed. If the topping looks damp, remove the lid for the last 10 to 15 minutes.
7. Rest and serve. Let the crumble sit for 10 to 15 minutes so the filling can thicken. Serve warm with vanilla ice cream and an extra drizzle of maple syrup.

Make-Ahead

Mix the crumble topping up to three days ahead and refrigerate it in an airtight container. Leftovers keep in the fridge for up to four days; reheat individual portions in the microwave or the whole batch in a low oven.

Substitutions

Swap half the apples for pears for a softer, sweeter filling. Use walnuts in place of pecans, or leave the nuts out entirely. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Adapted from Slow Cooker Apple Crumble by Cara's Home Kitchen (@carashomekitchen). Our version converts to U.S. measurements, uses a mix of Granny Smith and Honeycrisp apples, swaps most of the white sugar in the filling for brown sugar and maple syrup, adds vanilla and nutmeg, increases the brown sugar in the crumble, and adds optional pecans.