Can I use canned pumpkin pie filling instead of pumpkin puree?

No, I don't recommend this substitution. Pumpkin pie filling already contains sweeteners and spices in unknown quantities, which would throw off the flavor balance of this recipe. Stick with pure pumpkin puree for consistent results and control over the flavor profile.

What other apple varieties work well in this recipe?

While Granny Smith apples are my top pick for their tartness and firm texture, you can also use Honeycrisp, Braeburn, or Pink Lady apples with great results. Avoid softer varieties like McIntosh or Red Delicious, which tend to break down too much during slow cooking.

Can I make this recipe dairy-free?

Absolutely! Substitute the butter with coconut oil or a plant-based butter substitute. The coconut oil adds a subtle complementary flavor that works beautifully with the spices, while plant-based butters maintain the traditional buttery flavor profile.

Is there a way to make the topping crispier?

The nature of slow cooker desserts means the topping won't get as crisp as oven-baked versions. For a crispier finish, transfer portions to a baking dish and place under the broiler for 1-2 minutes before serving. Watch carefully to prevent burning!

Slow Cooker Pumpkin Apple Crisp Recipe

This Slow Cooker Pumpkin Apple Crisp combines the best fall flavors into one irresistible dessert that practically makes itself! Tender spiced apples mingle with creamy pumpkin under a blanket of buttery oat topping, creating the perfect balance of textures and autumn flavors. The slow cooker does all the heavy lifting, filling your home with an intoxicating aroma while you go about your day – perfect for busy weeknights or holiday entertaining!

Why You’ll Love This Recipe

Hands-Off Dessert: Just layer everything in your slow cooker, press a button, and walk away! The appliance does all the work while you handle other tasks.
Fall Flavor Paradise: This dessert perfectly marries two autumn favorites—pumpkin and apple—creating a symphony of seasonal flavors that’s impossible to resist.
Crowd-Pleaser: Serve it warm with a scoop of vanilla ice cream, and watch everyone’s eyes light up. It’s homey, comforting, and universally appealing.
Make-Ahead Friendly: Perfect for holiday entertaining when your oven is occupied with other dishes. Plus, it tastes even better the next day!

Ingredients You’ll Need

For the Pumpkin Apple Filling:

Pumpkin puree: The foundation of our fall dessert, providing rich, earthy flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling which contains added sweeteners and spices.
Maple syrup: Adds natural sweetness and complex flavor that complements both the pumpkin and apples beautifully.
Cinnamon, ginger, cloves, allspice, and nutmeg: This perfect blend of warm spices creates that classic fall flavor profile we all crave when temperatures drop.
Granny Smith apples: Their tartness balances the sweet elements and they hold their shape during cooking instead of turning to mush.
Salt: Just a touch enhances all the other flavors and balances sweetness.

For the Crisp Topping:

Old-fashioned oats: Provides hearty texture and nutty flavor to the topping. Don’t substitute quick oats, which will disappear into the topping.
Flour: Gives structure to the topping. The recipe is versatile with flour choices, so use what you have on hand.
Butter: Creates those irresistible buttery crumbles that make a crisp so satisfying. Cold butter is crucial for proper texture.
Maple syrup: Sweetens the topping while adding depth of flavor that granulated sugar simply can’t match.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Nut-Lover’s Version: Add 1/2 cup chopped pecans or walnuts to the topping for extra crunch and flavor.
Coconut Twist: Mix 1/3 cup unsweetened coconut flakes into the crisp topping for tropical notes.
Cranberry Addition: Toss in 1/2 cup fresh or dried cranberries with the apples for bursts of tartness and beautiful color.
Gluten-Free Option: Substitute your favorite gluten-free flour blend and ensure your oats are certified gluten-free.
Less Sweet Version: Reduce the maple syrup to taste if you prefer a less sweet dessert that lets the fruit flavors shine.

How to Make Slow Cooker Pumpkin Apple Crisp

Step 1: Prepare the Filling

In a large bowl, whisk together pumpkin puree, maple syrup, cinnamon, ginger, cloves, allspice, nutmeg, and salt until well combined. Gently fold in the sliced apples until they’re thoroughly coated in the pumpkin mixture. Transfer this fragrant mixture to your slow cooker insert, spreading it evenly.

Step 2: Make the Topping

In a medium bowl, stir together oats, flour, and cinnamon until well mixed. Add the cold butter cubes and work them into the dry ingredients using your fingertips. Continue until the mixture forms small clumps and the butter is well distributed in pea-sized pieces. Pour in the maple syrup and stir until everything is moistened and crumbly.

Step 3: Assemble and Cook

Sprinkle the prepared topping evenly over the pumpkin-apple mixture in the slow cooker. Cover with the lid and cook on high for 2 to 2½ hours or on low for 3 to 3½ hours. You’ll know it’s done when the apples are tender when pierced with a fork.

Step 4: Rest and Serve

Once cooking is complete, turn off the slow cooker but keep the lid on, allowing the crisp to rest for at least 30 minutes and up to an hour. This resting period helps the filling set up and the flavors to meld perfectly. Serve warm topped with freshly whipped cream or vanilla ice cream.

Pro Tips for Making the Recipe

Slice apples uniformly: Keep your apple slices consistent in thickness (about ¼-inch) so they cook evenly.
Cold butter matters: For the perfect crumbly topping, make sure your butter is cold from the refrigerator when you incorporate it.
Don’t peek: Resist the urge to lift the slow cooker lid during cooking. Each peek extends cooking time by 15-20 minutes!
Layer parchment paper: For easier cleanup, line your slow cooker with parchment paper before adding ingredients.
Test for doneness: The apples should be tender but not mushy. If they’re still too firm after the recommended cooking time, give them another 15-30 minutes.

How to Serve

This Pumpkin Apple Crisp is spectacular served warm with a variety of complementary toppings:

Classic Pairings:

A scoop of vanilla ice cream creates a magical hot-and-cold contrast
Freshly whipped cream lightly sweetened with maple syrup
A drizzle of caramel sauce takes it to dessert heaven

For Breakfast:

Serve with a dollop of Greek yogurt for a less indulgent morning treat
Pair with strong coffee or chai tea for the ultimate fall breakfast

Special Occasions:

Create a dessert bar with various toppings for guests to customize their servings
Serve in individual ramekins for an elegant presentation at dinner parties

Make Ahead and Storage

Storing Leftovers

Store leftover crisp in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the spices have time to meld together.

Reheating

Warm individual portions in the microwave for 30-45 seconds, or place larger amounts in an oven-safe dish, cover with foil, and heat in a 350°F oven for about 15 minutes until heated through.

Freezing

This crisp freezes beautifully! Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-Ahead Tips

Prepare the entire dish up to the cooking point, refrigerate the filled slow cooker insert overnight, then cook as directed the next day, possibly adding 15-30 minutes to the cooking time since you’re starting with cold ingredients.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, I don’t recommend this substitution. Pumpkin pie filling already contains sweeteners and spices in unknown quantities, which would throw off the flavor balance of this recipe. Stick with pure pumpkin puree for consistent results and control over the flavor profile.
What other apple varieties work well in this recipe?

While Granny Smith apples are my top pick for their tartness and firm texture, you can also use Honeycrisp, Braeburn, or Pink Lady apples with great results. Avoid softer varieties like McIntosh or Red Delicious, which tend to break down too much during slow cooking.
Can I make this recipe dairy-free?

Absolutely! Substitute the butter with coconut oil or a plant-based butter substitute. The coconut oil adds a subtle complementary flavor that works beautifully with the spices, while plant-based butters maintain the traditional buttery flavor profile.
Is there a way to make the topping crispier?

The nature of slow cooker desserts means the topping won’t get as crisp as oven-baked versions. For a crispier finish, transfer portions to a baking dish and place under the broiler for 1-2 minutes before serving. Watch carefully to prevent burning!

Final Thoughts

This Slow Cooker Pumpkin Apple Crisp is autumn comfort in a bowl – simple to make but complex in flavor. The combination of sweet pumpkin, tart apples, and warm spices creates something truly special that’ll have everyone asking for seconds. Whether you’re looking for a weeknight dessert that won’t add stress to your evening or a holiday treat that frees up oven space, this recipe delivers on all fronts. Give yourself the gift of coming home to the incredible aroma of fall filling your kitchen!