This Crock Pot Apple & Blueberry Crisp is the ultimate cozy dessert, blending sweet, juicy apples with bursts of tangy blueberries. The warm, cinnamon-spiced filling pairs perfectly with a golden, buttery oat topping that’s irresistibly crisp. With just 15 minutes of prep, you can let your slow cooker work its magic for 3 hours, filling your home with an aroma that feels like a hug.
Every spoonful offers a delightful contrast of textures—soft, tender fruit meets the satisfying crunch of the topping. It’s a dessert that’s as comforting as it is effortless, perfect for sharing or savoring solo. Whether served warm with a scoop of vanilla ice cream or enjoyed straight from the crock, this crisp is a crowd-pleaser that feels like homemade love.
Ingredients for Crock Pot Apple & Blueberry Crisp
- For the Filling:
- 3 cups (1 lb) fresh Granny Smith apples (or any cooking apples), peeled and chopped into small pieces
- 1 cup (4 oz) fresh blueberries
- 2 teaspoons cornstarch
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract (or 1 vanilla pod, optional)
- For the Crisp Topping:
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (85g) packed brown sugar
- 1/4 cup (30g) old-fashioned rolled oats
- 3 tablespoons chopped almonds (or pecans, walnuts, etc.)
- 2 tablespoons fine cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup (60g) chilled butter, cut into small pieces
Step-by-Step Instructions
- Prepare the Filling: Peel and chop the apples into small pieces for even cooking. In the crock pot (or rice cooker), combine the chopped apples, blueberries, cornstarch, brown sugar, and vanilla extract. Mix well to coat the fruit evenly.
- Make the Crisp Topping: In a food processor, combine the flour, brown sugar, oats, almonds, cornmeal, salt, and cinnamon. Add the chilled butter pieces and pulse 5 times or until the mixture resembles coarse meal (about 10 seconds). Tip: This can be made ahead and stored in the fridge.
- Assemble the Crisp: Generously sprinkle the crisp topping over the apple and blueberry mixture in the crock pot. The more topping, the better!
- Cook: Turn the crock pot to high and cook for 3 hours. The apples will become very soft, and the topping will be fully cooked and golden.
- Serve: Enjoy warm, topped with vanilla ice cream or whipped cream for an extra treat!
Perfect Pairings: Serving Suggestions
This Crock Pot Apple & Blueberry Crisp is a dream dessert on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. For a lighter option, try pairing it with Greek yogurt or a drizzle of caramel sauce for an extra indulgent touch. It’s also fantastic served warm alongside a cup of spiced tea or coffee for a cozy treat.
Make It Ahead: Storage & Reheating Tips
This crisp can be made ahead and stored in the fridge for up to 3 days. Simply cover it tightly with plastic wrap or transfer it to an airtight container. To reheat, pop it in the oven at 350°F (175°C) for about 10-15 minutes until warm and crispy again. You can also reheat individual servings in the microwave for 30-60 seconds for a quick fix.
Switch It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the blueberries for raspberries or blackberries, or mix in some pears with the apples for a different flavor profile. If you’re nut-free, skip the almonds and add sunflower seeds or extra oats for crunch. For a gluten-free version, use almond flour or a gluten-free flour blend instead of all-purpose flour.
Time-Saving Hacks for Busy Cooks
To save time, prep the crisp topping a day or two in advance and store it in the fridge until you’re ready to use it. You can also use pre-sliced apples or a fruit medley from the store to cut down on prep time. If you’re in a rush, cook the crisp on high for 2.5 hours instead of 3—just check to ensure the apples are tender and the topping is golden.
Equipment Tips for Best Results
While a crock pot is ideal for this recipe, a rice cooker or even a Dutch oven in the oven at 350°F (175°C) works well too. If you don’t have a food processor, mix the crisp topping by hand using a pastry cutter or your fingers to blend the butter into the dry ingredients until it resembles coarse crumbs. Just make sure your butter is chilled for the best texture!
Crock Pot Apple & Blueberry Crisp
Equipment
- Crock Pot
- food processor
Ingredients
Crisp Topping
- 1/2 cup all-purpose flour 60g
- 1/2 cup packed brown sugar 85g
- 1/4 cup old-fashioned rolled oats 30g
- 3 tablespoons chopped almonds or pecans, walnuts etc
- 2 tablespoons cornmeal fine
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chilled butter cut into small pieces, 60g
Fruit Filling
- 2 teaspoons cornstarch
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract vanilla pod optional
- 3 cups fresh Granny smith apples or whatever apples you use for cooking, 1 lb
- 1 cup blueberries 4oz
Instructions
- Peel and chop your apples into small pieces. Small pieces cook down much better.
- In a crock pot (or rice cooker) combine the chopped apples and blueberries in the cornstarch, brown sugar and vanilla extract.
- For the Crisp topping combine flour, brown sugar, oats, almonds, cornmeal, salt and cinnamon in the bowl of a food processor.
- Add butter, pulse 5 times or until the mixture resembles coarse meal. around 10 seconds.
- Generously sprinkle over the crisp topping over the apples. More is better 🙂
- Turn on the crock pot on high and cook for 3 hours. The apples will be really soft and the crisp with be fully cooked on top.
- Serve with vanilla ice cream and whipped cream.
