Warm Apple Crisp
Start this after dinner and dessert is warm and waiting three hours later. Serve it with vanilla ice cream while it is still bubbling at the edges.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 min
- Yield: 8 servings 1x
- Category: Desserts
- Method: Slow cooker
- Cuisine: American
Ingredients
Scale
- 8 medium baking apples, peeled and sliced (Granny Smith or Honeycrisp)
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon salt
- 10 tablespoons cold butter, cut into cubes
Instructions
- Butter the inside of a 6-quart slow cooker. Add the apples, lemon juice, granulated sugar, cinnamon and nutmeg and toss well.
- In a bowl, stir the oats, flour, brown sugar and salt together. Cut in the cold butter with a pastry blender or your fingers until the mixture looks like coarse crumbs.
- Scatter the topping evenly over the apples. Do not stir.
- Lay a double layer of paper towel under the lid to catch condensation, then cover.
- Cook on Low for 3 hours, until the apples are tender and the topping is set.
- Uncover and let stand 20 minutes before scooping.
Notes
Use a mix of tart and sweet apples. All-Granny-Smith is sharp; half Honeycrisp rounds it out.