The Best Skinny Slow Cooker Apple Crisp

This Best Skinny Slow Cooker Apple Crisp for only 4 WW points hits the spot. 

Warm apples. Cinnamon. A sweet, crumbly topping. And, of course, a scoop of vanilla ice cream slowly melting over the top.

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It doesn’t get much better than that!

But what if I told you that you could make a delicious apple crisp right in your slow cooker?

That’s exactly what this Skinny Slow Cooker Apple Crisp does.

It’s an easy, cozy dessert that requires very little hands-on work. You simply prepare your apples, mix together a few simple ingredients, layer everything in your slow cooker and let it cook.

And the smell while it’s cooking?

Amazing.

I love recipes that taste indulgent without requiring a ton of work, and this apple crisp is exactly that kind of recipe.

Instead of making a traditional apple pie with a crust, you get tender, cinnamon-spiced apples and a delicious crumbly topping.

And because it’s made in the slow cooker, you don’t need to heat up your oven.

That’s especially nice when you’re making a big meal and need your oven for other things.

You can put this apple crisp together earlier in the day, turn on your slow cooker and go about your business.

When you’re ready for dessert, you’ll have a warm apple dessert waiting for you.

That’s my kind of baking!

What Makes This Best Skinny Slow Cooker Apple Crisp “Skinny”?

Traditional apple crisp recipes can be loaded with butter and sugar.

This version uses granulated Splenda instead of regular granulated sugar and Land O’Lakes Light Butter Spread with Canola Oil to lighten things up.

That doesn’t mean this tastes like a “diet” dessert, though.

You still get the warm cinnamon flavor, tender apples and sweet crumbly topping that you’d expect from a classic apple crisp.

It’s just a lighter version that fits nicely into a WW-friendly dessert rotation.

This recipe makes 8 servings, with each serving being ½ cup and 4 WW Points.

That makes portioning it really easy, too.

What Kind of Apples Should You Use?

You can use your favorite apples for this recipe.

I like apples that hold their shape reasonably well during cooking rather than apples that completely fall apart.

You can also use a combination of apples if you have several varieties available.

A tart apple can provide a nice contrast to the sweet topping, while a sweeter apple will give you a sweeter finished dessert.

Whatever variety you use, I recommend chopping the apples into pieces that are relatively similar in size.

They don’t have to be perfect.

In fact, that’s one of the things I love about apple crisp.

It’s supposed to be rustic!

Ingredients You’ll Need

One of the great things about this recipe is that the ingredient list is pretty simple.

Apples

You’ll need 5–6 cups of apples, peeled and chopped.

The apples are the star of this dessert, so choose apples that you enjoy eating.

Baking Mix

You’ll need 1½ cups of baking mix, divided.

I used Bisquick.

The baking mix is used both in the mixture poured over the apples and in the crumb topping.

Granulated Splenda

You’ll need ¾ cup of granulated Splenda, divided.

You’ll use ½ cup in the apple mixture and ¼ cup in the crumb topping.

Cinnamon, Allspice and Nutmeg

This combination gives the apples that classic warm, cozy apple dessert flavor.

Cinnamon is the main flavor, while the allspice and nutmeg add some extra depth.

Vanilla

A teaspoon of vanilla adds a little extra flavor to the mixture that goes over the apples.

Skim Milk

The skim milk helps create the mixture that surrounds the apples as they cook.

Land O’Lakes Light Butter Spread with Canola Oil

You’ll need 3 tablespoons, divided.

Two tablespoons are melted and added to the apple mixture.

The remaining tablespoon is used unmelted in the crumb topping.

Eggs

Two eggs help bind the mixture together and give the finished apple crisp a soft, rich texture.

How to Make The Best Skinny Slow Cooker Apple Crisp

Step 1: Prepare the Apples

Start by washing, peeling and chopping your apples.

Place them in a bowl.

Sprinkle the cinnamon, nutmeg and allspice over the apples and toss them well to coat.

You want those spices distributed throughout the apples so every bite has that delicious fall flavor.

Step 2: Add the Apples to the Slow Cooker

Line your slow cooker with a slow cooker liner or spray it well with nonstick cooking spray.

Add the seasoned apples to the slow cooker.

I definitely recommend a liner if you have one. It makes cleanup so much easier!

Step 3: Make the Apple Mixture

In a medium bowl, combine:

• ¾ cup skim milk
• 2 tablespoons melted Land O’Lakes Light Butter
• ½ cup granulated Splenda
• 2 eggs
• 1 teaspoon vanilla
• ½ cup baking mix

Mix everything together well until there are no clumps.

Pour the mixture over the apples in the slow cooker.

Step 4: Make the Crumb Topping

Now we’re going to make that delicious crumbly topping.

In a separate bowl, combine:

• 1 cup baking mix
• 1 tablespoon Land O’Lakes Light Butter
• ¼ cup granulated Splenda

For the topping, don’t melt the butter.

Use clean hands to mix everything together until it becomes nice and crumbly.

This is where you get those little pieces of buttery, sweet topping that make apple crisp so good.

Sprinkle the crumb mixture evenly over the apples.

Step 5: Cook the Best Skinny Slow Cooker Apple Crisp

Cover the slow cooker and cook on LOW for 6–7 hours.

Slow cookers can vary quite a bit, so you’ll want to keep an eye on it toward the end of the cooking time.

When the topping becomes a darker golden brown around the sides, turn the slow cooker off or switch it to warm.

This is important because you don’t want the bottom of your apple crisp to burn.

Don’t Melt the Butter for the Topping

This is an important little detail in this recipe.

You’ll notice that the directions call for 2 tablespoons of butter to be melted for the mixture that goes over the apples.

The remaining 1 tablespoon should not be melted.

You’ll mix that butter directly into the baking mix and Splenda with your hands.

As you work it together, it will form a crumbly mixture.

Those crumbs become the topping as the apple crisp cooks.

So don’t worry if it looks a little messy at this stage.

That’s exactly what you want!

How Do You Know When The Best Skinny Slow Cooker Apple Crisp Is Done?

The cooking time is approximately 6–7 hours on LOW, but slow cookers can cook differently.

The best thing to do is watch the topping.

When you see that the topping around the sides has become a darker golden brown, it’s time to turn the slow cooker off or switch it to warm.

You don’t want to continue cooking it just because you haven’t reached exactly seven hours if the topping is already nicely browned.

The goal is tender apples and a golden, crumbly topping without burning the bottom.

Can You Make Best Skinny Slow Cooker Apple Crisp in Advance?

Absolutely.

That’s another reason I love this recipe.

You can prepare the apple crisp earlier in the day and let the slow cooker do the work while you’re busy with everything else.

It’s especially convenient for family dinners and fall gatherings.

And if you’re making a big holiday meal, keeping dessert in the slow cooker means you have one less thing competing for valuable oven space.

What to Serve With The Best Skinny Slow Cooker Apple Crisp

My favorite way to serve this apple crisp is warm with vanilla ice cream.

There’s something magical about the combination of warm cinnamon apples and cold vanilla ice cream.

The ice cream starts to melt into the crumb topping and apples, creating a creamy, sweet bite that is absolutely delicious.

You could also serve it with whipped topping if you prefer.

But personally?

I’m team vanilla ice cream all the way.

Tips for Making the Best Slow Cooker Apple Crisp

Chop the apples evenly.
Try to keep the apple pieces relatively similar in size so they cook evenly. Make sure to peel them. Here is my favorite peeler. You can make curly fries with it too!

Don’t skip the spices.
The cinnamon, nutmeg and allspice are what give this dessert its warm fall flavor.

Don’t melt the butter for the topping.
The butter should remain unmelted so you can work it into the baking mix and Splenda to create the crumbly topping.

Watch the edges.
Once the topping around the edges becomes a darker golden brown, turn the slow cooker off or switch it to WARM.

Don’t overcook it.
Your slow cooker may cook differently than mine, so keep an eye on the apple crisp toward the end of the cooking time.

Serve it warm.
This is when the apple crisp really shines.

And don’t forget the vanilla ice cream!

A Simple Fall Dessert

I think one of my favorite things about this recipe is how uncomplicated it is.

There’s no pie crust to make.

No rolling pin.

No oven to preheat.

No complicated ingredients.

Just apples, warm spices, a simple baking mix and a handful of other ingredients.

Then you let your slow cooker do the work.

It’s the perfect dessert for those chilly fall days when you’re craving something warm and comforting.

And at 4 WW Points per ½-cup serving, you can enjoy a serving without feeling like you need to completely skip dessert.

This Best Skinny Slow Cooker Apple Crisp is a recipe I would absolutely keep handy throughout apple season.

Make it for your family, serve it at a fall get-together or make a batch simply because you have a craving for something sweet.

Just be prepared for everyone to ask for ice cream on top!

The Best Skinny Slow Cooker Apple Crisp

Ingredients

• 5–6 cups apples, peeled and chopped
• 1½ cups baking mix, divided (I used Bisquick)
• ¾ cup granulated Splenda, divided
• 1 teaspoon ground cinnamon
• ¼ teaspoon of this spice
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla
• ¾ cup skim milk
• 3 tablespoons Land O’Lakes Light Butter Spread with Canola Oil, divided
• 2 eggs

Directions

1. Wash, peel and chop the apples. Place them in a bowl.
2. Sprinkle cinnamon, nutmeg and allspice over the apples and toss well to coat.
3. Place the apples in a slow cooker lined with a slow cooker liner or sprayed with nonstick cooking spray.
4. In a medium bowl, combine the milk, 2 tablespoons melted butter, ½ cup Splenda, eggs, vanilla and ½ cup baking mix.
5. Mix well until there are no clumps.
6. Pour the mixture over the apples.
7. In a separate bowl, combine the remaining 1 cup baking mix, 1 tablespoon unmelted butter and ¼ cup Splenda.
8. Mix with clean hands until nice and crumbly.
9. Sprinkle the crumb mixture over the apples.
10. Cover and cook on LOW for 6–7 hours.
11. Once the topping becomes a darker golden brown around the sides, turn the slow cooker off or switch it to warm so the bottom doesn’t burn.
12. Serve warm with vanilla ice cream, if desired.

Recipe Notes

Cooking times can vary depending on your slow cooker. Keep an eye on the apple crisp toward the end of the cooking time. Once the topping around the edges becomes a darker golden brown, turn the slow cooker off or switch it to warm.

Servings: 8
Serving size: ½ cup
WW Points: 4 points per serving

For more delicious WW recipes, visit my recipe page here.