Slow Cooker Apple Crumble is a hearty, comforting favourite that’s so easy to prep and makes the house smell so good – bonus!
It’s also the perfect way to bake ahead so you don’t have to think about dessert while the main course is being eaten.
With just a little prep and then cooking that takes care of itself, this Slow Cooker Apple Crumble is then ready to dish straight up, making it so convenient when you’re spending time cooking a special meal for guests or to finish off a Sunday roast.
Even if you’re a novice baker, you’ll be able to whip up this homemade pudding perfectly fine as it’s so easy. You can also make a double batch and freeze the rest for another day!
Why you’ll love this recipe
⭐️ Classic, comforting winter-warmer
⭐️ Simple, low-cost ingredients
⭐️ Easy but impressive
About Slow Cooker Apple Crumble
You know I’m a fan of easy desserts, and a traditional, comforting classic that is Apple Crumble really lends itself to slow cooking, which is perfect for those days when you want to make something homemade but you don’t have the time to slave in the kitchen for hours on end cooking loads of courses.
With just a quick fruit mixture and the topping to prepare, the trusty slow cooker does the rest of the work for a few hours, leaving you with plenty of time free before serving.
There is even a trick to getting the topping firm, as you’d want a crumble to be!
If it’s a slow cooker dessert your after, you could also try out my mouthwatering Slow Cooker Chocolate Orange Pudding too.
What you’ll need
- Cooking apples – I used frozen for this but fresh work too. A cooking apple variety is important as it keeps shape as it cooks. Bradley apples are cooking apples.
- Caster sugar
- Plain flour
- Unsalted butter – Use this straight from the fridge
- Oats – I used Jumbo for texture but regular rolled oats are fine too.
How to make it
1. Peel and core the apples and cut evenly. Put in the bottom of the slow cooker and sprinkle sugar and cinnamon.
2. Rub flour and butter between your fingers to make a sandy texture.
3. Stir sugar and oats into the crumble mixture and sprinkle over the apples.
4. Cook on HIGH for 3 hours with a clean tea towels under the lid. Remove towel and cook for a further 30 mins with the lid ajar.
Hint: If your slow cooker is not non-stick, you could wipe sunflower oil around the inside of it to grease it before adding the ingredients.
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or oven.
If your slow cooker is ceramic or NOT non-stick, you may want to wipe the inside edge of it with some sunflower oil before you add it to the pan so that the crumble doesn’t stick.
The trick to this dessert is the tea towel and lid tactic… put a clean tea towel under the slow cooker lid for the duration of the cooking time, then remove it (it will be damp) and put the lid back on, slightly ajar, for 30 minutes so the moisture can escape. This allows it to firm up.
Honestly? I’d say the topping is DIFFERENT. It’s a little more fudgy and cake rather than light and sandy? The tea towel trick is really important to try and help the topping to stay as light as possible. The slow cooked apples are totally delicious and gooey underneath.
You can easily make this crumble mixture in a mini food processor, but I do think the texture is slightly better if you make it by hand as the texture is more.. interesting?! I promise it only takes 5 minutes!
This is best made in a smaller slow cooker if you have one as the fruit is deeper, is stays more juicy. If you only have a large (say 6.5 litre) size slow cooker, you may want to make double the recipe and freeze the rest for another day.
You can, but the bottom of the filling will be very smooth and not have good apple chunks. Also they are a lot sweeter so you may need to reduce the sugar measurement.
The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Apple Crumble
For the fruit mixture:
- 1 kg Cooking apples See notes
- 50 g Caster sugar
- 1 tsp Cinnamon
For the topping:
- 175 g Plain flour
- 100 g Unsalted butter Cut into cubes, straight from the fridge
- 100 g Caster sugar
- 25 g Oats
- If using fresh peel and core your apples and cut each one into 3 even-sized pieces. (If they have seeds, scoop them out with a teaspoon.)
- Put the apples into the bottom of the slow cooker and sprinkle with the sugar and cinnamon.
- In a small bowl, put the flour and butter. With clean hands 'rub' the butter in. You do this by putting both hands into the bowl and lifting up some butter cubes with some of the flour and rubbing between your finger tips, letting the mixture fall through back down into the bowl. Repeat until the mixture looks like damp, lumpy sand!
- Stir the sugar and oats into the crumble mixture and sprinkle over the apples.
- Put the lid on the slow cooker, with a clean tea towel covering the top of the slow cooker, under the lid. Cook on HIGH for 3 hours.
- After the cooking time, remove the damp tea towel and put the lid back on the slow cooker, but sit it on the cooker ajar so the moisture can escape. Cook for a further 30 minutes to allow the crumble mixture to firm up.
Delicious crumble, such a easy way to make a pudding and free up space in the oven whilst making a roast.
Made this for my family yesterday and it went down a treat! I couldn’t get Bramley apples so went with granny smith and they worked just as well. Delicious with custard!