Crock Pot Apple Crisp

This crock pot apple crisp is a four-ingredient dump dessert — apple pie filling, caramel sauce, yellow cake mix, and butter — and the slow cooker does everything. No oven needed.

The cake mix bakes into a buttery, golden topping over cinnamon apples, and a simple paper towel trick keeps it crispy. Serve warm with vanilla ice cream and it’s done.

Why the Slow Cooker Wins Here

I call myself a lazy cook and I mean it. The fewer ingredients, the better — but not at the expense of flavor.

This apple crisp hits both marks. It goes together in five minutes, cooks on its own, and comes out tasting like something you put real effort into.

I live in Iowa, so there are plenty of months where turning on the oven is a good call. But in the summer, the crock pot is my dessert method of choice and this one is at the top of the rotation.

Serving Suggestions

• Vanilla ice cream — the classic; warm crisp + cold ice cream is the combination
• Cool Whip or whipped cream — lighter than ice cream, equally good
• Extra caramel drizzle on top — lean into the caramel apple flavor

Storage and Reheating

Let it cool, put the lid back on the crock pot insert, and refrigerate for 3-4 days. When reheating, scoop into a bowl and microwave for 45-60 seconds, then add fresh ice cream.

The topping softens after refrigerating — the broil trick on day one matters if you want the crispiest result.

Frequently Asked Questions

How do I keep the topping crispy?

Two things. First, the paper towels under the lid — this is not optional if you care about texture.

They absorb condensation that would otherwise drip onto the topping and make it soggy. Second, the 1-2 minute broil after cooking.

Without it the topping is set but soft; the broil gets you that extra-golden, slightly crunchy top. Don’t skip either step.

Does this have oats?

No — yellow cake mix, not oats. You could add a half cup of quick oats under the cake mix if you want more of a traditional crisp texture.

But the cake mix version is genuinely delicious on its own and I’ve never felt like it was missing anything.

Can I use fresh apples instead of canned filling?

Yes. Peel and slice 6-8 medium apples (Granny Smith or Honeycrisp), toss with 1/2 cup sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice.

Fresh apples release more liquid — the paper towel trick is even more important here. Cook time may need an extra 30-60 minutes on high.

Canned is easier and more consistent; fresh tastes brighter if you have the time.

Can I leave out the caramel sauce?

Yes, and it’s still good. You get classic apple crisp flavor rather than caramel apple.

If you want just a hint without the full sweetness, use a couple tablespoons instead of the full amount. I’d try it with caramel at least once before skipping it — it really does make a difference.

Can I use a different cake mix flavor?

Spice cake mix is the best swap — warm cinnamon and clove flavor that pairs naturally with the apple filling. Butter pecan also works well and adds a nutty richness.

Both are worth trying. Yellow is the most neutral and works with any topping; spice is my personal preference.

Is this the same as a dump cake?

Same technique — dump in layers, cook, done. The result lands somewhere between a dump cake and a traditional apple crisp.

The topping is crumblier and less cake-like than a standard dump cake, which I think is better. Call it what you want; it disappears either way.

Related Recipes

• Crockpot Lava Cake — another easy crock pot dessert with a wow factor
• Easy 3-Ingredient Strawberry Dip — quick dessert dip for fruit
• Funeral Potatoes — if you’re making a full slow cooker spread, this is a crowd-pleaser side
• Crockpot Ravioli Casserole — another hands-off crock pot dinner to pair with this dessert

Recipe

Ingredients

• 2 cans (21 oz each) apple pie filling
• 1/4 to 1/2 cup caramel ice cream topping (such as Smucker’s)
• 1 box (15.25 oz) yellow cake mix (dry, from the box)
• 1/2 cup (1 stick) butter, melted
• Vanilla ice cream or Cool Whip for serving

Instructions

1. Spray the inside of a 4- to 6-quart crock pot with cooking spray.
2. Pour both cans of apple pie filling into the bottom. Spread evenly.
3. Drizzle caramel sauce over the apple filling.
4. Sprinkle dry cake mix evenly over the top. Do not stir.
5. Drizzle melted butter evenly over the cake mix, covering as much of the surface as possible.
6. Lay 1 to 2 paper towels across the top of the crock pot. Place the lid on top of the paper towels.
7. Cook on high for 1.5 to 2 hours or low for 3 to 4 hours, until the topping is set and the edges are golden.
8. Optional: broil the top on low for 1 to 2 minutes for extra crispiness. Watch closely.
9. Serve warm with vanilla ice cream or Cool Whip.