This slow cooker apple pear crisp layers tender cinnamon fruit under a buttery oat and pecan topping, with almost no hands on work. The crock does the slow cooking, and a dish towel under the lid keeps the topping from turning soggy.
Apples hold their shape while Bosc pears turn soft and sweet, so the filling has two textures. A quick toss of flour and brown sugar thickens the juices, and the dessert is ready in about 3 hours 15 minutes, with only 15 minutes of active work.
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Why This Slow Cooker Apple Pear Crisp Recipe Works
The slow cooker frees up the oven, so dessert cooks while you handle dinner. Gentle heat softens the fruit evenly, with no risk of scorching.
Cold butter worked into flour, oats, pecans, and brown sugar makes a clumpy topping with real crunch. Cooking the last hour uncovered lets steam escape so the crumbs brown and firm up.
Pairing apples and pears adds depth. The apples give a gentle tartness, the pears give floral sweetness, and the lemon juice brightens both.
Ingredients for Slow Cooker Apple Pear Crisp
- 4 firm apples, peeled and sliced 1/2 inch thick
- 3 Bosc pears, peeled and sliced 1/2 inch thick
- 1/3 cup light brown sugar, for the fruit
- 1 tbsp all purpose flour, for the fruit
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon, for the fruit
- 1/8 tsp kosher salt, for the fruit
- 1 pinch ground nutmeg
- 3/4 cup all purpose flour, for the topping
- 3/4 cup old fashioned oats
- 1/2 cup chopped pecans
- 1/3 cup light brown sugar, for the topping
- 1/2 tsp ground cinnamon, for the topping
- 1/4 tsp kosher salt, for the topping
- 8 tbsp unsalted butter, cold and cubed
Apples. Use firm apples such as Granny Smith, Braeburn, or Braeburn. Soft varieties turn to mush in the long cook.
Bosc pears. Bosc pears keep their shape better than other types. Choose pears that are ripe but still firm.
Lemon juice. It keeps the fruit bright and balances the sugar.
Old fashioned oats. Rolled oats give chew and crunch. Quick oats get pasty, so skip them.
Pecans. They add a buttery crunch. Walnuts or sliced almonds are fine substitutes.
Cold unsalted butter. Keep it cold so it forms crumbs instead of melting into a paste.
Flour and brown sugar. Flour in the fruit thickens the juices, while brown sugar adds a caramel note to both layers.
How to Make Slow Cooker Apple Pear Crisp
1. Make the topping. Combine 3/4 cup flour, the oats, pecans, 1/3 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt in a medium bowl.
2. Cut in the butter. Add the cold butter and toss to coat. Work it in with your fingers until the mixture looks like coarse crumbs, then chill it while you prep the fruit.
3. Prepare the cooker. Coat the inside of a 4 quart slow cooker with nonstick spray.
4. Season the fruit. Add the apples and pears to the cooker and stir in 1/3 cup brown sugar, 1 tbsp flour, the lemon juice, 1/2 tsp cinnamon, 1/8 tsp salt, and the nutmeg.
5. Add the topping. Sprinkle the crumbs evenly over the fruit and press them down very lightly.
6. Cook covered. Lay a clean dish towel across the top of the insert, set the lid over it, and keep the towel edges away from the heating base. Cook on low for 2 hours, or on high for about 90 minutes.
7. Finish uncovered. Remove the towel and lid and cook for about 1 more hour, until the topping is browned and the fruit is tender.
How to Serve Slow Cooker Apple Pear Crisp
Serve the crisp warm in bowls with vanilla ice cream or whipped cream, and add a drizzle of caramel sauce if you like. For a bigger dessert spread, pair it with cinnamon streusel coffee cake, blueberry crumble muffins, or gooey brownie pie, and add a plate of madeleine cookies for a light bite.
How to Store and Reheat Slow Cooker Apple Pear Crisp
Let the crisp cool, then refrigerate it in an airtight container for 3 to 4 days. Reheat portions in a hot oven at 350 degrees F for about 15 minutes, or in the microwave, until steaming hot at 165 degrees F. For longer storage, freeze for up to 2 months, though the topping is crunchiest when fresh.
Tips and Variations for Slow Cooker Apple Pear Crisp
Keep the butter cold. Cold butter makes better crumbs. Chill the topping while you slice the fruit.
Slice evenly. Slices of 1/2 inch cook at the same pace, so no pieces stay hard.
Use the towel trick. The towel absorbs condensation so the crumbs do not turn soggy.
Know your cooker. Slow cookers run hot or cool. Check at the 2 hour mark and adjust.
Watch the last hour. Uncovered cooking is what browns the topping, so do not skip it.
Add warm flavor. A pinch of ground ginger or cardamom suits the pears well.
Make it nut free. Swap the pecans for pumpkin seeds or extra oats.
Handle with care. Lift the lid and towel carefully, since steam can burn. For general guidance on slow cooker safety, see this Clemson Cooperative Extension slow cooker safety guide.
Frequently Asked Questions About Slow Cooker Apple Pear Crisp
Can I make slow cooker apple pear crisp ahead of time?
You can prepare the topping up to 2 days ahead and keep it chilled. Slice the fruit the same day to prevent browning.
What size cooker works for slow cooker apple pear crisp?
A 4 quart model is ideal. A 6 quart works too, but check it about 15 minutes earlier.
Can I use only apples in slow cooker apple pear crisp?
Yes. Use 7 apples in total, and the timing stays the same.
Why is my topping soft?
Condensation is the usual cause. Use a dish towel under the lid and finish uncovered.
Can I use quick oats?
Old fashioned oats are better because they keep their chew in the topping.
Slow Cooker Apple Pear Crisp
Equipment
- 4 quart slow cooker
- Medium mixing bowl
- Clean dish towel
- Cutting board
Ingredients
Main Ingredients
- 4 firm apples peeled and sliced 1/2 inch thick
- 3 Bosc pears peeled and sliced 1/2 inch thick
- ⅓ cup light brown sugar for the fruit
- 1 tbsp all purpose flour for the fruit
- 1 tbsp lemon juice
- ½ tsp ground cinnamon for the fruit
- ⅛ tsp kosher salt for the fruit
- 1 pinch ground nutmeg
- ¾ cup all purpose flour for the topping
- ¾ cup old fashioned oats
- ½ cup pecans chopped
- ⅓ cup light brown sugar for the topping
- ½ tsp ground cinnamon for the topping
- ¼ tsp kosher salt for the topping
- 8 tbsp unsalted butter cold and cubed
Instructions
Cooking
- Mix the topping. Stir the flour, oats, pecans, brown sugar, cinnamon, and salt together. Add the butter. Rub in the cold butter until coarse crumbs form.
- Grease. Spray the slow cooker insert.
- Stir the fruit. Add the apples, pears, brown sugar, flour, lemon juice, cinnamon, salt, and nutmeg and stir well.
- Top. Scatter the crumbs over the fruit.
- Cook with the towel. Place a clean dish towel under the lid and cook on low for 2 hours or on high for about 90 minutes.
- Brown the top. Remove the towel and lid and cook about 1 hour more until browned and tender.
