Did this seriously happen?
Did I really make a dessert in the crockpot?
Short answer: yes.
But also… not exactly. It stops being a strict “dessert” when you eat it for lunch, then again as an afternoon snack, and by dinnertime there’s barely anything left. Don’t ask me how that happens.
I wanted to tell you this was the best dessert I’d had all month. In fact, I almost said it was the highlight of my weekend—until last night, when I had a napoleon that reduced me to a puddle on my plate. The filling was creamy and custard-like, fluffy yet thick, and all I could think about was spooning it over these apples.
Also worth mentioning: we had green chile cheeseburgers for dinner and I somehow managed to touch my hot pepper-covered hands to my face. I am a treat.
Anyway, stay focused. I am definitely not watching reality TV right now.
Making dessert in the crockpot is a little odd, but it works. I’m usually reluctant to slow-cook sweets because I’m a visual eater and like my desserts to look appealing—preferably drizzled with chocolate or peanut butter. This one, however, still looks like an apple dessert after a long, hot soak in sugar. I call it a “crumble” because the topping isn’t quite crisp enough to be a “crisp,” but it is delightfully crumbly, chewy, and satisfying. If you cook it longer it may brown more; either way, it’s irresistible.
I used Honeycrisp apples. They’re not the traditional baking apple, but I wait all year for them and wasn’t about to skip them. They held up and tasted wonderful.
And please don’t ask to omit the sugar—there’s a blanket of sweetness covering the bottom of the pot that’s essential for the caramel effect. A small scoop of vanilla bean ice cream is all you need; watch it melt over the apple chunks and mingle with the caramel. Utterly decadent and perfectly autumnal.
Crockpot Caramel Apple Crumble
Serves 4–6
Ingredients:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon
Topping
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3–4 tablespoons softened butter
1 teaspoon vanilla extract
Method:
Toss the apple chunks with the salt and cinnamon.
In the bottom of your slow cooker (mine is 7 quarts), mix the brown and granulated sugars and spread them evenly to cover the bottom. Layer the apples on top, keeping them as close to a single layer as possible.
Combine the crumble topping in a bowl. Use your fingers to distribute the butter evenly so the mixture clumps together, then sprinkle it over the apples.
Cook on low for 4 hours or on high for 2 hours. Turn off the heat, unplug the slow cooker, and let it sit covered for one hour so the caramel can thicken slightly. Serve warm with vanilla ice cream.
Note: this caramel sauce isn’t the same as a thick, gooey stovetop caramel; it will be thinner when hot but thickens as it cools in the crockpot.
I wish a plate of this was in front of me right now.