Slow Cooker Apple Crisp
Description
Use your slow cooker to make this delicious dessert. It's especially great in the fall or holiday time. It's made with apples, old fashioned oats, flour, sugar and cinnamon.
Ingredients
Apple Filling:
non-stick cooking spray
6 c. apples, peeled & sliced, about 1/2” thick*
1/2 lemon, juiced
1/3 c. granulated sugar
2 T. flour
1 t. ground cinnamon
Oat Topping:
1/2 c. flour
3/4 c. old fashioned oats (NOT quick oats)
1/2 c. brown sugar
1/4 t. salt
1 t. ground cinnamon
1/2 c. cold butter, cubed
For Serving:
whipped cream
vanilla ice cream
caramel sauce
Directions
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Spray a 6 qt. slow cooker with non-stick cooking spray.
Lay the sliced apples in the slow cooker. Squeeze the lemon juice over the apples; stir to coat.
In a small bowl, stir together the sugar, flour, and cinnamon; pour over the apples; stir to coat.
In another small bowl, stir together the flour, oats, brown sugar, salt, and cinnamon; stir. Add in the cold, cubed butter. Use a pastry cutter or a fork to incorporate the butter into the oat mixture. It will be crumbly. Once combined, sprinkle the topping evenly over the apples.
Line the slow cooker across the top with paper towels. Place the lid on top, keeping the paper towels tight. This will help collect condensation and help the topping get crisp. Cook on High for 1 1/2 hours.
Remove the lid. Cook for another 30-60 minutes to allow the topping to crisp up.
Serve warm or cold with whipped cream or vanilla ice cream and/or caramel sauce.
6 servings.
*Granny Smith, Fuji, Braeburn, or Jonagold apples (about 3 large)
Store leftovers in an airtight container in the refrigerator for up to 3 days.