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Warm Apple Crisp

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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.

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

  1. Butter the inside of a 6-quart slow cooker. Add the apples, lemon juice, granulated sugar, cinnamon and nutmeg and toss well.
  2. 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.
  3. Scatter the topping evenly over the apples. Do not stir.
  4. Lay a double layer of paper towel under the lid to catch condensation, then cover.
  5. Cook on Low for 3 hours, until the apples are tender and the topping is set.
  6. 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.

Find it online: https://crockpotdaily.com/warm-apple-crisp/