Slow-Cooker Apple Cobbler

Slow-Cooker Apple Cobbler

1 Review
From:, June 2019

This crock pot apple cobbler couldn't be easier: just spend 15 minutes prepping the apple mixture and cake topping, then let the slow cooker take care of the rest. We like the mixture of Honeycrisp and Fuji apples, but you can use other apples, such as Gala or Pink Lady, or add some Granny Smiths for tartness. Just steer clear of softer apples like Macintosh or Golden Delicious, which will get too mushy in the slow cooker. The apples release their juices, which marry with the sugar to create a delicious caramelly sauce, while the topping puffs up and takes on a lovely brown color. This simple fall dessert is delicious as-is or with a dollop of whipped cream or ice cream.

Ingredients 8 servings

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Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups thinly sliced Honeycrisp apples
  • 4 cups thinly sliced Fuji apples
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ⅛ teaspoon ground nutmeg
  • ½ cup packed light brown sugar, divided
  • ½ teaspoon ground cinnamon, divided
  • 1 cup white whole-wheat flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter, cubed
  • ½ cup cold half-and-half


  • Prep

  • Ready In

  1. Combine apples, cornstarch, lemon juice, nutmeg, ¼ cup plus 2 tablespoons brown sugar and ¼ teaspoon cinnamon in a large bowl; toss well. Combine the remaining 2 tablespoons brown sugar and ¼ teaspoon cinnamon in a small bowl; set aside.
  2. Whisk flour, granulated sugar, baking powder and salt in a separate large bowl. Cut cold butter into the flour mixture with a pastry cutter (or by pinching with your fingers) until it resembles a coarse meal. Add half-and-half; stir to combine.
  3. Transfer the apple mixture to a 6-quart slow cooker. Top with large spoonfuls of the dough; sprinkle with the reserved brown sugar mixture. Place several layers of paper towels over the slow cooker bowl, with overhang on the sides; place the lid on the slow cooker, securing the paper towels in place. (This will help absorb moisture as the cobbler cooks.) Cook on High until the apples are tender and syrupy and the topping is caramelized around the edges and cooked through, about 2 hours. Turn off the slow cooker. Remove the lid and paper towels; let the cobbler cool for 8 to 10 minutes. Serve warm.
  • Equipment: 6-qt. slow cooker

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 275 calories; 8 g fat(5 g sat); 4 g fiber; 53 g carbohydrates; 3 g protein; 4 mcg folate; 21 mg cholesterol; 37 g sugars; 25 g added sugars; 290 IU vitamin A; 6 mg vitamin C; 94 mg calcium; 2 mg iron; 279 mg sodium; 161 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ other carbohydrate, 1 fruit, ½ starch

Reviews 1

October 03, 2019
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By: Ally Sorrells
This is so easy and so delicious! I love that I don't have to keep an eye on it in the oven. So yummy paired with ice cream.
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