This slow cooker apple and rhubarb crisp is an incredible dessert that cooks out to have a gooey filling and a surprisingly crunchy topping.
One great reason to do a crisp in the slow cooker is that you can get it cooking early in the day and not have it end up being either burnt or overcooked. It’s super easy to do with the hardest part of the dish is getting the topping prepared.
As with basically any slow cooker dessert, this dish goes great topped with some vanilla bean ice cream. Alternatively, both custard or heavy cream will also go great drizzled over the top of this rhubarb crisp.
Assuming you’re not a fan of rhubarb but looking for a tasty dessert then be sure to check out our crunchy slow cooker apple crisp. It’s very similar to this recipe and tastes just as amazing.
The leftovers of this crisp are great for breakfast the next day so make sure you don’t throw them out. Simply keep stored in the fridge or freezer until you need it. It should last roughly 3-5 days in the fridge before needing to be discarded.
If you like seeing recipes done visually, then the video in the middle of this page will take you through all the steps to making this delicious dessert. Alternatively, you can find the full written recipe and a great looking photo right below the video.
Slow Cooker Apple & Rhubarb Crisp Recipe
- 6 cups apples, cored, cut into chunks
- 4-6 cups rhubarb, cut into chunks
- 1 Tbsp. lemon juice
- 1 & ½ cups plain flour
- 200g (7 oz.) unsalted butter
- ½ cup brown sugar
- 1 & ½ cups rolled oats
- 1 tsp. nutmeg, ground
- 1 tsp. cinnamon, ground
- First, in a bowl, add all the topping ingredients and mix until it resembles large breadcrumbs.
- In a slow cooker, add the apples, rhubarb, lemon juice and mix together.
- Add the topping to the slow cooker.
- Cook on low for 5 hours or until the rhubarb is cooked and the apples are tender.
- Move the lid so there is a gap for steam to escape for the last hour of cooking so the topping will harden/crisp up.
- Serve & Enjoy
- Turning this up to high heat will have this tasty slow cooker dessert cooked within two hours. Just make sure you move the lid slightly, so you get the crunchy topping.
- For the best results, I recommend using a baking apple, but you can use any type of apple you like. It may end up quite gooey but still packed full of flavor.
- Some nuts can be added to the topping if you’re looking for some extra crunch. For example, chopped walnuts or pecans work incredibly well mixed into the topping.
For all the nutritional information on this slow cooker apple and rhubarb crisp merely look right below. It’s a rough estimate since I used an online tool to calculate it, but it should be accurate enough for anyone looking to know how much this might impact your diet
There are so many slow cooker desserts that you can whip up especially ones with fruit in it. If you want something cakier, then be sure to check out the tasty peach cobbler recipe. Gooey bits of peaches topped with cake is as good as it sounds.
This slow cooker apple and rhubarb crisp is delicious, and I hope you think so too. If you have a variation, tips or something else that you would like to say, then please feel free to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.