This Slow Cooker Cranberry Apple Cobbler is the ultimate fall dessert loaded with tart fresh cranberries and sweet apples that make its own gooey sauce as it cooks. Perfect for Thanksgiving or cool, fall nights with a scoop of vanilla ice cream!
Craving more cozy desserts? Check out these Cranberry Bliss Bars, Apple Crumble Pie, and Baked Maple Glazed Apple Crisp Doughnuts (Donuts)!
This festive Slow Cooker Apple Cranberry Cobbler needs only 15 minutes of prep before the slow cooker takes care of the rest!
Tart cranberries and sweet apples make this cobbler stand out from the usual fall desserts. It’s bright, fruity, and just the right amount of sweet, with a hint of cinnamon for added warmth!
While the cobbler cooks, the fruit softens into a jammy sauce and the batter bakes up into a golden, fluffy topping. After it’s done, all that’s left to do is scoop it into bowls and add ice cream!
It’s a great warm dessert that feels just right for fall gatherings, cozy weekends, or even Thanksgiving dinner when the oven is already packed.
Ingredients for Slow Cooker Cranberry Apple Cobbler:
- All-purpose flour: Used in both the batter and the fruit mixture to help thicken the sauce.
- Sugar: Divided between the batter and the fruit filling. White sugar works best here, but brown sugar would add a deeper caramel flavor if you like.
- Baking powder: Helps the cobbler mixture to rise.
- Cinnamon: Apples + cinnamon are a must for fall desserts! You could add a pinch of nutmeg or allspice if you like more spice.
- Egg, milk, and canola oil: These give the cobbler batter structure and richness. Use whatever milk you like.
- Granny Smith apples: These are tart and hold up well when slow-cooked for hours. Honeycrisp or Pink Lady apples would also work!
- Cranberries: Fresh or frozen, both work. You can usually find fresh cranberries in the fruit section closer to the holiday season! If using frozen, you can dump them right into the slow cooker without thawing.
How to make Cranberry Apple Cobbler in the slow cooker:
The slow cooker does most of the work in this cozy dessert recipe! Make sure to check the recipe card for the full recipe.
- Stir together flour, sugar, baking powder, and cinnamon.
- Add the egg, milk, and oil until a thick batter forms.
- Spread the batter evenly across the bottom.
- Toss chopped apples, cranberries, sugar, and flour in a bowl until coated.
- Cover and cook on high.
- Scoop into bowls and top with ice cream or enjoy on its own!
Tips for the best slow cooker cobbler:
- To peel or not to peel: It’s up to you! The apple skins become super soft in the slow cooker, and it saves a ton of time, but you can peel them if you’re not a fan of the texture.
- Check doneness: Every slow cooker is a little different. Start checking around the 2.5-hour mark to avoid overcooking.
- Grease the dish well: This helps the cobbler release easily and prevents sticking. A crockpot liner makes for easy cleanup!
How to store Slow Cooker Apple Cranberry Cobbler:
Store leftover cobbler covered in the fridge for up to 3 days or in the freezer for up to 3 months. Make sure to thaw before reheating!
Reheat individual servings in the microwave until warmed through, or place the whole slow cooker insert back on warm for about 20 minutes before serving again.
Slow Cooker Cranberry Apple Cobbler Recipe + VIDEO
written by Ashley Fehr
Ingredients
- 1 cup + 2 tablespoons all purpose flour (divided)
- 1¼ cups sugar (divided)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 egg
- ¼ cup milk
- 2 tablespoons canola oil
- 2 Granny Smith apples (peeled and chopped)
- 2 cups cranberries (fresh or frozen)
Instructions
- In a large bowl, stir together 1 cup flour, ½ cup sugar, baking powder, and cinnamon. Add egg, milk and canola oil and stir until combined (batter will be thick).
- Spread the batter into the bottom of a greased 2.5-4 quart slow cooker.
- In another large bowl, stir together the chopped apples, cranberries, remaining ¾ cup sugar and 2 tablespoons flour. Pour over batter in slow cooker.
- Cover and cook on high for 3 hours. Serve warm with ice cream if desired.
Notes
- Flour: you can use all whole wheat flour in here for a dessert with added fiber.
- Fruit: you can swap the apples and cranberries for almost any other fresh, chopped or frozen fruit.
Nutrition Information
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Tag @thereciperebelVariations and Substitutions
- Different fruits: Swap cranberries and apples for peaches, cherries, blueberries, or pears. Use whatever fruit you do have! About 4 cups is just right.
- Gluten-free: Use a 1:1 gluten-free baking blend in place of the flour.
- Add nuts: A sprinkle of chopped pecans or walnuts over the top before cooking adds a nice crunch.
- Dairy-free: Swap the milk for almond or oat milk.
Can I double this recipe?
You can, but you’ll need a larger slow cooker (6 quarts) and extra cooking time.
Can I cook it on low instead of high?
Yes, but it will take 5–6 hours on low. Check often near the end so the edges don’t burn.
Barbara Parker says
I added a layer of toasted walnuts between the pastry and the fruit;
used half brown sugar (1/2 cup)
Added lemon zest and juice from half a lemon
PS: Why comment on how a receipe looks or “sounds” before you have created it tasted it?
Sarah @Whole and Heavenly Oven says
Apples and cranberries is seriously SUCH a killer fall combo! This cobbler is exactly what I want to fill my crockpot with! Looks SO freaking easy, Ashley!
Jessica @ A Kitchen Addiction says
I don’t bake enough with the apple cranberry combo! This cobbler sounds so good! I know it wouldn’t last long at our house!
Gayle @ Pumpkin 'N Spice says
Now this just screams fall and deliciousness to me! I love making desserts in the slow cooker, especially ones that can be topped with ice cream. I’m sure this smelled amazing when it was cooking and tastes even better!
Ashley Fehr says
Slow cooker desserts are the best! Thanks Gayle!