If you’re craving a comforting dessert that combines warm spices with tender apples and a crunchy topping, you’ve got to try this Slow Cooker Gingerbread Apple Pie Crumble Recipe. It’s like a hug in dessert form, effortlessly blending fragrant gingerbread flavors with the natural sweetness of apples, all cooked low and slow to perfect softness. Whether you’re making it for breakfast, dessert, or a cozy snack, this recipe brings the magic of homemade pie filling and crumble topping without the fuss, thanks to the slow cooker doing all the work.

Ingredients You’ll Need

This image shows a close-up of a black slow cooker filled with a two-layer dessert. The bottom layer is made of thinly sliced apple pieces that are light yellow and slightly brown on the edges, filling the slow cooker almost fully. On top, there is a thick, chunky granola layer with oats, nuts, and a sticky, caramelized coating in shades of dark brown. The granola is spread unevenly, allowing some apple slices to peek through. The surface underneath the slow cooker is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, wholesome ingredients that each play a crucial role in building layer upon layer of flavor and texture. From the oats providing a hearty crunch to the tangy molasses bringing out that gingerbread essence, every component works together beautifully to make this dish shine.

Old fashioned rolled oats (1 1/2 cups): Gives the crumble topping its wonderful texture and chewiness.
Oat flour (1/2 cup): Helps bind the crumble topping while keeping it gluten-free.
Brown sugar (1/3 cup): Adds sweetness and caramel notes; coconut sugar works well as a natural alternative.
Finely chopped pecans (1/3 cup): Introduces a nutty crunch; walnuts are a great substitute.
Chia seeds or ground flaxseeds (2 Tbsp.): Boosts nutrition and helps hold the crumble together.
Apple pie spice (1 Tbsp.): Combines warming spices like cinnamon and nutmeg to elevate the apples; pumpkin pie spice can be used instead.
Ground ginger (1/2 tsp.): Gives that classic gingerbread zing that makes this crumble unique.
Sea salt (1/2 tsp.): Balances the sweetness and enhances all the flavors.
Thinly sliced apples (5 heaping cups): No peeling needed—just fresh, crisp apples to fill the slow cooker with juicy goodness.
Melted butter or coconut oil (1/3 cup): Adds richness and helps the crumb topping brown beautifully.
Molasses (2 Tbsp.): This is the secret ingredient that brings that deep, molasses-y gingerbread flavor you’ll fall in love with.
Cooking spray: To keep the slow cooker perfectly greased and ensure easy cleanup.
Vanilla yogurt or ice cream (for topping): Adds creaminess and cool contrast when serving.

How to Make Slow Cooker Gingerbread Apple Pie Crumble Recipe

Step 1: Prepare the Oat Topping Mixture

Start by mixing your oats, oat flour, brown sugar, chopped pecans, chia or flaxseeds, apple pie spice, ground ginger, and sea salt in a large bowl. Stir these dry ingredients well so the spices and sugar are evenly distributed. Then, pour in the melted butter or coconut oil along with the molasses and mix until everything is perfectly moistened. This mixture will create both the base for the apples and the crumbly topping later.

Step 2: Set Aside Some Topping

From your oat mixture, scoop out one cup and set it aside. This reserved portion will become the golden, crunchy topping that finishes the crumble with the best texture contrast.

Step 3: Combine Apples with Oat Mixture

Add the thinly sliced apples to the remaining oat mixture in the bowl. Gently toss until every apple slice gets coated in the fragrant spiced mixture, ensuring flavor in every bite without mashing the fruit.

Step 4: Prepare the Slow Cooker

Lightly coat your 4- to 5-quart slow cooker insert with cooking spray. This prevents sticking while helping the crumble develop a nice crust as it cooks slowly.

Step 5: Layer and Cook

Pour the apple-oat mixture into the sprayed slow cooker. Evenly sprinkle your reserved oat topping over the apples. Cover the slow cooker and cook on the LOW setting for 3 to 4 hours. You’re aiming for the apples to become tender and juicy while the topping crisps up just enough without burning.

Step 6: Serve Warm with a Creamy Topping

Once cooked, scoop out servings of the crumble and top with a dollop of vanilla yogurt or a scoop of your favorite ice cream. The creaminess paired with warm, spiced apples and a crunchy gingerbread topping is absolute perfection.

How to Serve Slow Cooker Gingerbread Apple Pie Crumble Recipe

A white bowl filled with sliced apples at the bottom, covered by a thick layer of toasted oats mixed with chopped pecans, giving a crunchy texture and dark brown color. On top, a scoop of white cream is placed, sprinkled with small pecan pieces. A silver spoon rests inside the bowl, and nearby is a white bowl with more chopped pecans. The bowls are set on a white marbled surface with a blue and white striped cloth next to them. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted pecans or a dash of cinnamon on top can elevate your serving even more. Fresh mint leaves also add a wonderful pop of color and a hint of brightness to balance the rich flavors.

Side Dishes

This crumble pairs beautifully alongside a hot cup of coffee or a spiced chai latte for cozy mornings or evenings. You can also serve it with a crisp apple cider for extra autumn vibes.

Creative Ways to Present

For a special touch, serve individual portions in mini ramekins right out of the slow cooker to keep things warm and charming. Another idea is to layer the crumble with whipped cream and extra fresh apple slices in a glass for an elegant parfait-style dessert.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and keep refrigerated for up to three days. The flavors actually meld and taste even better the next day, making it a great make-ahead treat.

Freezing

If you want to enjoy this Slow Cooker Gingerbread Apple Pie Crumble Recipe at a later time, make sure it’s completely cooled before placing it in a freezer-safe container. Freeze for up to three months. When ready, thaw it overnight in the refrigerator to maintain texture and flavor.

Reheating

To reheat, place the crumble in a greased 8×8-inch baking dish and bake at 350ºF for 20 to 25 minutes until warm throughout. This method brings back the crispiness of the topping much better than microwaving.

FAQs

Can I use other types of apples for this recipe?

Absolutely! Firm apples like Honeycrisp, Granny Smith, or Fuji work best because they hold their shape during the slow cooking and provide a nice balance of sweet and tart flavors.

Is the Slow Cooker Gingerbread Apple Pie Crumble Recipe gluten-free?

Yes! This recipe uses oat flour and rolled oats, which are gluten-free when labeled as such, making it a safe and delicious option for those avoiding gluten.

What can I substitute for molasses?

If you don’t have molasses on hand, a mix of dark brown sugar with a little maple syrup or honey can provide similar depth and sweetness, though the flavor will be slightly different.

Can I make this recipe vegan?

Definitely. Simply swap the butter for coconut oil and choose a plant-based yogurt or ice cream for topping, and you’ll have a completely vegan Slow Cooker Gingerbread Apple Pie Crumble Recipe.

How do I know when the crumble is done?

The apples should be tender to the fork, and the topping will turn lightly browned and crisp at the edges. If it looks pale or the apples feel firm, continue cooking for another 30 minutes and check again.

Final Thoughts

This Slow Cooker Gingerbread Apple Pie Crumble Recipe is a true crowd-pleaser that takes the traditional apple crumble to a new level with cozy gingerbread spices and super-easy slow cooker magic. Whether you’re cozying up on a chilly day or serving guests a heartwarming dessert, this recipe will quickly become a cherished favorite. Trust me, once you try it, you’ll want to make it again and again!