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

Description

This Slow Cooker Pumpkin Apple Crisp combines tender, spiced Granny Smith apples and creamy pumpkin puree, topped with a buttery oat and maple syrup crisp. It’s a cozy, hands-off dessert that’s perfect for fall gatherings or easy entertaining. Serve warm with whipped cream or ice cream for an irresistible treat.

Ingredients

Units Scale

For the pumpkin apple filling:

15 ounce pumpkin puree (not pumpkin pie filling) (1 3/4 cups)
1/2 cup pure maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 Granny Smith apples, peeled, cored, and cut into 1/4-inch thick slices

For the crisp topping:

1 cup old-fashioned oats
3/4 cup white whole wheat flour (or all-purpose or whole wheat, per preference)
1/2 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into small cubes
1/4 cup pure maple syrup

For serving:

Freshly whipped cream or ice cream (optional)

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Instructions

Prepare the Filling: In a large bowl, whisk together the pumpkin puree, ½ cup pure maple syrup, ground cinnamon, ginger, cloves, allspice, nutmeg, and salt until the mixture is smooth and well combined. Fold in the sliced apples, making sure they are evenly coated with the spiced pumpkin mixture. Transfer the filling to the insert of your slow cooker and spread into an even layer.
Make the Crisp Topping: In a medium bowl, combine the old-fashioned oats, white whole wheat flour, and ground cinnamon. Add the cold, cubed butter, and use your fingertips to work the butter into the oat mixture until it forms clumps and the butter pieces are pea-sized or smaller. Stir in the ¼ cup maple syrup until the mixture just comes together.
Add Topping to the Filling: Evenly crumble the prepared topping over the pumpkin apple filling in the slow cooker, covering the entire surface.
Slow Cook: Cover the slow cooker with its lid. Cook on high for 2 to 2 ½ hours, or on low for 3 to 3 ½ hours, until the apples are tender when pierced with a fork and the topping looks set.
Rest and Serve: Turn off the slow cooker and let the crisp rest for at least 30 minutes (and up to 1 hour) with the lid on before serving. This allows the filling to set and flavors to meld. Spoon into bowls and serve warm, topped with freshly whipped cream or ice cream, if desired.

Notes

Refrigerate any leftovers in an airtight container and reheat before serving.
This recipe works well with other tart apple varieties if Granny Smith are unavailable.
The crisp is delicious both warm and at room temperature.
Add chopped pecans or walnuts to the topping for added crunch and flavor.

Nutrition

Serving Size: 1/8 of recipe
Calories: 275
Sugar: 22g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 5g
Protein: 3g
Cholesterol: 25mg