There’s nothing quite like the smell of cinnamon-spiced pumpkin and apples filling your kitchen on a crisp fall day. This slow cooker pumpkin apple crisp has saved my sanity more times than I can count during those crazy holiday seasons when I’m juggling a million things. Last Thanksgiving, I was elbow-deep in turkey prep when I realized I’d forgotten about dessert – cue panic! Then I remembered this magical dump-and-go recipe.

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What I love most about this slow cooker dessert (besides how ridiculously easy it is) is how it perfectly captures that cozy autumn feeling in every bite. The pumpkin keeps things wonderfully moist while the apples add just the right amount of tartness. And that crisp oat topping? Absolute perfection. It’s become my go-to when I want something special but don’t have time to babysit the oven.

The best part? Your house will smell amazing for hours while this cooks low and slow. Just toss everything in the crockpot in the afternoon, and by dinnertime, you’ve got a warm, comforting dessert that tastes like you spent all day making it.

Why You’ll Love This Slow Cooker Pumpkin Apple Crisp

This dessert is my ultimate fall lifesaver – here’s why it’ll become yours too:

Effortless magic: Dump everything in the slow cooker and walk away while it works its cozy dessert magic
Warm hugs in every bite: Cinnamon-kissed pumpkin and tart apples create that perfect autumn flavor combo
Texture heaven: Silky pumpkin-apple filling meets that irresistible crunchy oat topping – I fight my family for the crispy bits!
No oven required: Frees up precious oven space during holiday cooking marathons
Better next day: Flavors deepen overnight (if you can resist eating it all straight from the crockpot!)

Trust me, once you try this hands-off dessert, you’ll be making it on repeat all season long!

Ingredients for Slow Cooker Pumpkin Apple Crisp

Here’s everything you’ll need to make this cozy autumn dessert – measurements matter, so grab those measuring cups!

2 cups pumpkin puree (not pie filling)
3 medium apples, peeled and sliced 1/4″ thick (I like a mix of tart and sweet varieties)
1/2 cup packed brown sugar (light or dark both work)
1 tsp cinnamon (freshly ground if you’re feeling fancy)
1/2 tsp nutmeg
1 cup old-fashioned rolled oats (not instant)
1/2 cup all-purpose flour
1/4 cup melted butter (cooled slightly)
1/4 cup chopped pecans or walnuts (optional but highly recommended for extra crunch)

Ingredient Notes & Substitutions

Pumpkin puree: Canned works great (Libby’s is my go-to), but homemade roasted pumpkin puree adds incredible depth if you’ve got the time.

Sugar: Reduce to 1/3 cup if using very sweet apples like Fuji. Maple syrup works too – use 1/3 cup and reduce other liquids slightly.

Nuts: Skip if allergic, or try toasted coconut flakes for a fun twist. My kids love when I add chocolate chips to their portion too!

How to Make Slow Cooker Pumpkin Apple Crisp

This is where the magic happens! I’ve made this recipe dozens of times, and trust me – keeping things simple is key. Let me walk you through each step so you get that perfect pumpkin-apple crisp every time.

Step 1: Prepare the Pumpkin-Apple Mixture

First things first – grab your biggest mixing bowl. I like to use my favorite wooden spoon for this part (it’s got sentimental value!). Combine the pumpkin puree and apple slices first, giving them a good stir to coat every piece. Now add the brown sugar, cinnamon, and nutmeg. Don’t just dump them in one spot – sprinkle the spices evenly across the surface before mixing. This prevents clumps and ensures every bite is perfectly spiced. Keep stirring until you see those beautiful caramel streaks from the brown sugar running through the pumpkin.

Step 2: Make the Crisp Topping

Time for that irresistible crunchy layer! In a separate bowl (I often use the same one after wiping it out), mix the oats and flour. Here’s my secret: pour the melted butter in slowly while stirring constantly. You want every oat to get lightly coated – this creates those wonderful little clumps we all fight over! If you’re using nuts, fold them in last. The mixture should hold together when pinched but still be crumbly.

Step 3: Layer and Cook

Now for the easiest part – assembly! Pour your pumpkin-apple mixture into the slow cooker and spread it evenly. Sprinkle the oat topping over it like you’re decorating a cake – evenly but not too perfectly. Here’s my pro tip: resist peeking while it cooks! Set your slow cooker to LOW for 4 hours, put the lid on, and walk away. That trapped steam is what makes the apples perfectly tender. If you absolutely must check, do it quickly after 3 hours – but really, trust the process!

Tips for Perfect Slow Cooker Pumpkin Apple Crisp

After making this recipe more times than I can count, I’ve picked up some foolproof tricks to guarantee pumpkin-apple crisp perfection every time:

Fresh is best: Homemade pumpkin puree makes a noticeable difference – roast those sugar pumpkins if you’ve got an extra hour!
Peek at 3 hours: If your slow cooker runs hot, check apple tenderness around the 3-hour mark – they should yield easily to a fork but not be mushy.
Foil trick: If your topping’s browning too fast, just tent some foil lightly over the top (don’t seal it).
Thicker slices: Cut apples 1/4″ thick so they keep some texture during the long cook time.
Let it rest: Turn off the slow cooker and leave it uncovered for 15 minutes before serving – this helps the topping crisp up beautifully.

Follow these simple tips, and you’ll have dessert magic every single time!

Serving and Storing Slow Cooker Pumpkin Apple Crisp

Oh, serving this warm pumpkin apple crisp is half the fun! I always scoop it straight from the slow cooker into bowls while it’s still steaming – that’s when the vanilla ice cream melts into the most glorious creamy rivers through the crisp topping. A dollop of whipped cream and sprinkle of cinnamon works magic too. For fancy gatherings, I’ll drizzle caramel sauce and top with extra toasted nuts.

Leftovers? Ha! Just kidding – though if you do have any, they keep beautifully in the fridge for 3-4 days. Just cover the slow cooker insert with plastic wrap or transfer to an airtight container. To reheat, I either microwave individual portions for about 30 seconds or pop the whole batch back in the slow cooker on WARM for 30 minutes to revive that just-made texture.

Slow Cooker Pumpkin Apple Crisp Variations

This recipe is wonderfully flexible – I love playing with different flavors depending on what’s in my pantry! Try mixing in 1/2 cup dried cranberries or raisins with the apples for extra bursts of sweetness. For a spicy kick, add 1/4 tsp ground ginger or even a pinch of cloves to the pumpkin mixture. My gluten-free friends swear by using almond flour instead of all-purpose – just reduce it to 1/3 cup since it absorbs moisture differently. The possibilities are endless – make it your own!

Nutritional Information

Here’s the breakdown per serving of this cozy pumpkin apple crisp – but remember, these are estimates since ingredients can vary! My neighbor Karen (who’s a nutritionist) always reminds me that homemade pumpkin puree tends to have slightly fewer calories than canned, and your apple varieties will affect the sugar content too.

Calories: About 280 per serving
Sugar: 25g (mostly natural from the apples and pumpkin)
Fat: 10g (that butter does its magic!)
Fiber: 5g – not bad for dessert!
Protein: 4g (thank you, oats and nuts)

A little tip from my kitchen – if you’re watching sugar, you can reduce the brown sugar to 1/3 cup and the dessert still tastes amazing. The natural sweetness from the apples and pumpkin really shines through. And honestly? I never feel guilty about this dessert because it’s packed with real ingredients – no weird additives here!

Frequently Asked Questions

I’ve gotten so many great questions about this slow cooker pumpkin apple crisp over the years! Here are the answers to the ones that pop up most often in my kitchen and inbox.

Can I Make This Pumpkin Apple Crisp Ahead?

Absolutely! This is one of those magical desserts that actually gets better when made ahead. I often assemble everything the night before – just mix the pumpkin-apple layer and store it in one container, then keep the dry topping ingredients separate in another. When I’m ready to cook, I layer them in the slow cooker as usual. The oats might absorb a tiny bit of moisture overnight, but honestly? Nobody’s ever noticed the difference when it comes out warm and delicious!

What Apples Work Best?

After lots of taste tests (the sacrifices I make for you all!), I’ve found that a mix of tart and sweet apples gives the best flavor. My top picks are Granny Smith for that perfect tang and Honeycrisp or Fuji for natural sweetness. Avoid super-soft varieties like Red Delicious – they’ll turn to mush during the long cook time. Pro tip: if all you have are sweet apples, just reduce the brown sugar by a tablespoon or two to keep things balanced.

Can I Bake This Instead of Using a Slow Cooker?

You sure can! I’ve done this in a pinch when my slow cooker was already full. Just spread the pumpkin-apple mixture in a greased 9×13 baking dish, top with the crisp topping, and bake at 375°F for about 30-35 minutes. Keep an eye on it – the topping browns faster in the oven! You’ll lose that amazing slow-cooked depth of flavor, but it’s still absolutely delicious. Just don’t tell my slow cooker I said that.

Now go make this cozy dessert and watch your family’s faces light up – I can almost smell the cinnamon and pumpkin from here!

Slow Cooker Pumpkin Apple Crisp: 6-Hour Effortless Magic Recipe

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A delicious dessert combining pumpkin and apples with a crispy topping, made effortlessly in a slow cooker.

Author: Kitchen Hub
Prep Time: 15 mins
Cook Time: 4 hours
Total Time: 4 hours 15 mins
Yield: 6 servings 1x
Category: Dessert
Method: Slow Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups pumpkin puree
3 apples, peeled and sliced
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup rolled oats
1/2 cup flour
1/4 cup butter, melted
1/4 cup chopped nuts (optional)

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Instructions

Mix pumpkin puree, apples, brown sugar, cinnamon, and nutmeg in a bowl.
Transfer mixture to the slow cooker.
In another bowl, combine oats, flour, melted butter, and nuts to make the topping.
Sprinkle the topping evenly over the pumpkin-apple mixture.
Cover and cook on low for 4 hours.
Serve warm with ice cream or whipped cream.

Notes

Use fresh pumpkin puree for best results.
Adjust sugar based on sweetness of apples.
Add raisins or dried cranberries for extra flavor.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 25g
Sodium: 50mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 4g
Cholesterol: 15mg