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pear apple crisp with ice cream on plate and fruit in background
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5 from 8 votes

Slow Cooker Apple Pear Crisp

This easy to make Slow Cooker Apple Pear Crisp is a fall-spiced, warm, and comforting dessert. Topped with a crunchy sweet crumb mixture, this fruit dessert is fall on a plate.
Prep Time20 mins
Course: Dessert
Keyword: apple crisp, apple pear crisp, apples, crock pot, dessert, pears, Slow cooker

Equipment

  • slow cooker

Ingredients

For the apple pear filling

  • 4 Fuji apples, peeled, cored, and cut into 1/2 inch slices
  • 3 Bartlett Pears, peeled, cored, and cut into 1/2 inch slices
  • 1/3 cup light brown sugar
  • 1 tablespoon flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • pinch of nutmeg

For the topping:

  • 1 cup Cinnamon Spice Snax mix, crushed
  • 3/4 cup flour
  • 3/4 cup old fashioned oats
  • 1/2 cup chopped pecans
  • 1/3 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (1 stick) COLD butter, cut into cubes

Instructions

To Make the Topping:

  • In a resealable bag, place one cup of the Cinnamon Spice Snax squares and using a mallet or rolling pin, smash the pieces into the size of peas. Use this in the oat mixture.
  • In a medium bowl, combine flour, oats, pecans, sugar, cinnamon, salt, and the crushed cinnamon spice snax mix. Using your (clean) fingers work the COLD butter into the dry ingredients until the mixture resembles coarse crumbs. Place in refrigerator. I like to keep the topping chilled until it's needed. This way the butter stays cold and the mixture stays crumbly. Plus, it won't melt too fast when heated.
  • Lightly spray the inside of your slow cooker (I used a 6 quart but a 4 quart works well, too). Place apples and pears in bottom of slow cooker.
  • Stir in the brown sugar, flour, cinnamon, salt, pinch of nutmeg, vanilla bean paste, and fresh lemon juice; coating all of the apples and pears.
  • Take crumb topping from refrigerator and crumble it over the fruit filling. Gently (using your fingers) press the crumbs into the fruit mixture.
  • This is the secret to the crisp crunchy topping: Place a clean dishtowel over the slow cooker, cover and cook on low for 2-3 hours or high for 90 minutes. Then, remove the dishtowel and continue cooking, uncovered, until the topping is browned and the apples are just tender, about 1 hour. You want tender fruit, not mushy.
    **The dishtowel will absorb the extra moisture and your topping will brown and be crisp! It really works!
  • Note that depending on your model and size of slow cooker or crock pot, the apple pear crisp may be done sooner than the time in this recipe. If cooking on low, check at the 90 minute mark to judge the doneness of the fruit. If on high, check at the 45 minute mark.
  • Serve warm as is, or with vanilla ice cream or whipped cream. Refrigerate leftovers (if there are any) in an airtight container for up to three days.

Notes

Tips Tricks and FAQs
  • Use cold butter in the topping mixture, this helps the topping stay crumbly and not melt. Refrigerate the opping mixture to help the butter stay cold while preparing the rest of the recipe.
  • Slice apples and pears into 1/2 inch slices. Thick is best for the slow cooker so the fruit doesn't cook down too fast and become mushy.
  • Replace pecans with any nut you like.
  • This is the secret to the crisp crunchy topping: Place a clean dishtowel over the slow cooker, cover and cook. The dishtowel will absorb condensation and your topping will brown and be crisp! It really works! Just be sure to remove the towel for the last hour of cooking.
  • Note that depending on your model and size of slow cooker, the apple pear crisp may be done sooner than the time in this recipe. If cooking on low, check at the 90 minute mark to judge the doneness of the fruit. If on high, check at the 45 minute mark. You want tender fruit, not mushy.
  • Serve with a scoop of ice cream, if desired.