Grab your slow cooker and get ready to make one of the easiest apple crisps of your life complete with a touch of peanut butter.
This easy slow cooker apple peanut butter crisp for all of my peanut butter lovers out there! The apple filling is coated with peanut butter and topped with a peanut butter crumble. Serve this up with a scoop of vanilla ice cream for the perfect fall dessert. 
I love just cutting apples into slices and scooping up the peanut butter up. It was a childhood favorite that I was able to pass it down to my 6-year-old son. I think he prefers Reese’s chocolate peanut butter spread, but peanut butter will do in a pinch.
I know I shared a pretty amazing apple peanut butter crumble a few years ago. I can’t believe it’s been that long. Time sure does fly. This is kind of a spin off from that recipe but it’s made for the slow cooker. I’ve been saying that I want to create more slow cooker recipes and I’m sticking to it. You can expect to see a few more from me in the next few months.
Click here for the topping recipe.
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Slow Cooker Peanut Butter Apple Crisp
- Total Time: 3 hours 15 minutes
- Yield: 6–8 servings 1x
Description
Grab your slow cooker and get ready to make one of the easiest apple crisps of your life complete with a touch of peanut butter.
Ingredients
Filling:
- 7 cups Granny Smith apples (about 8 small), peeled, cored, sliced
- 3/4 cup smooth peanut butter
- 3/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
Peanut Butter Crumble Topping:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup smooth peanut butter
- 3/4 cup packed light brown sugar
- 3/4 cup all-purpose flour
- 1 cup rolled oats
Instructions
- In a 4-quart slow cooker, combine the apples, brown sugar, peanut butter, and flour. Stir until the apples are evenly coated.
- Make the crumble topping: in a large bowl, mix the butter and peanut butter together until combined. Add the brown sugar, flour, and oats and mix until a crumbly mixture forms — it should look almost like wet sand and clump together when pressed.
- Sprinkle the crumble topping evenly over the apple filling. It’s a thick topping; set some aside if it seems like too much.
- Cover the slow cooker with a paper towel (to absorb condensation) and place the lid on top. Cook on low for 2 hours 45 minutes to 3 hours 15 minutes, depending on how soft you want your apples. At 2 hours 45 minutes the apples will be slightly firm but not crunchy.
- Scoop into bowls and serve warm, with a scoop of vanilla ice cream if you like.
Notes
Cover the slow cooker with a paper towel under the lid to catch condensation — this keeps the crumble from going soggy. Tart Granny Smith apples balance the sweetness of the peanut butter filling well, but a mix of tart and sweet apples also works.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Baking, Dessert
Frequently Asked Questions
Can I use Reese’s chocolate peanut butter spread instead of regular peanut butter?
Yes, you can substitute Reese’s chocolate peanut butter spread for regular peanut butter, but it will alter the flavor profile by adding a chocolate element.
What type of apples work best for this Slow Cooker Peanut Butter Apple Crisp?
For the best results, use tart apples like Granny Smith or a mix of sweet and tart apples such as Honeycrisp and Fuji.
How do I make the peanut butter crumble topping for the apple crisp?
To make the peanut butter crumble topping, mix together flour, brown sugar, oats, and peanut butter until crumbly, then sprinkle it over the apple filling before cooking in the slow cooker.
