Apple-Rhubarb slow cooker crisp

It’s January.  There’s a slight chill in the air.  And by slight chill, I mean it’s snowing and I’m cold. giphy-1

But cold Sunday afternoons call for baking something warm and hearty.  Cue the Apple Rhubarb crisp.

While doing groceries yesterday I noticed that honeycrisp apples were available. Honeycrisps are my favourite apple for baking, as they are just the right amount of tart and sweet.  I also had some rhubarb in the freezer from when it was in season in the summer, so I decided to experiment with slow cooker baking.  This was a first for me. I’ve been making apple crisp for years and am generally pretty good with my measurements, so here’s what I tried:


  • 5 Honeycrisp apples (diced)
  • 2 cups of diced rhubarb
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp ground allspice
  • 1 tbsp of granulated sugar
  • 3 tbsp lemon juice
  • 2 cups of large flake oats
  • 1/4 cup apple juice


  • 3/4 cup of flour
  • 1 cup of brown sugar
  • 2 tbsp butter, cold
  • 1 cup of oats
  • 1 tsp salt
  • 1 tsp cinnamon


Place diced apples and rhubarb into slow cooker.  Mix dry ingredients (spices, sugar, and oats) in a small bowl.  Pour apple juice and lemon juice over the fruit.  Add dry ingredients and toss fruit in the mixture until fully coated.

Mix topping ingredients in a medium bowl, cutting the butter into the dry ingredients. I found its easiest to use a fork to help fully incorporate the butter.  Once mixed, spread topping over the top of the fruit.

Put on the lid, set slow cooker to low and leave for 4 hours. With 1 hr left, take the lid off so the topping can crisp up a bit.IMG_9395

Might I suggest a serving with a little vanilla ice cream?   Really happy my first foray into slow cooker baking worked.  🙂 Enjoy!IMG_9396



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