How about a little cup of warm, perfect Apple Crisp on this cold winter’s day? What, you’re used to coffee, tea or cocoa in your cup? Even better! This tasty delight would be fantastic next to a hot cup of pretty much anything. Enjoy it over some ice cream for the perfect dessert, or over yogurt for a special brunch treat.
The Apple Crisp seems to magically appear in your slow cooker, simmering all day (how about all night?) or it can be ready in just a few hours after cooking on high.
Tart Granny Smith apples get dusted with brown sugar and cinnamon…
…then topped with old fashioned oats and sliced almonds. Slow cooked for 3 to 4 hours on high or 6 to 8 on low. The secret to getting the Apple Crisp to be well, crisp, is to layer paper towels over the top of the slow cooker insert before placing the lid on top. This insures the moisture naturally created in your CrockPot doesn’t get absorbed by the topping. The longer everything cooks the more crisp the oats get around the edges.
Easily substitute walnuts for the almonds, or omit nuts completely if that’s not your thing. Boost the tasty crisp with some chia seeds and flax, if you like.
The first time I made this recipe which I adapted from Gimme Some Oven, and passed out samples for critique, I had to make an entire second batch. Everyone from teenage boys and girls to picky adults wanted seconds. If you do end up with leftovers of the Apple Crisp, it easily reheats in the microwave, maybe not quite as crisp as first serving, but still delicious.
Apple Crisp {Slow Cooker}
Ingredients
- For the apples:
- 8 tart apples like Granny Smith, peeled, cored and thinly-sliced
- 1 tablespoon lemon juice
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- pinch of salt
- For the crisp topping:
- 1 cup uncooked old-fashion oats
- 1/2 cup sliced almonds or walnuts, optional
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 4 tablespoons melted butter or coconut oil for vegan option
Instructions
- Place aluminum collar at back half of a 6-quart slow cooker (about 4-inches tall and 14-inches long, 4 layers thick). If desired, line the insert with a slow cooker liner. Spray with cooking spray.
- Add sliced apples and lemon juice to a large mixing bowl and toss to combine. Add the brown sugar, cinnamon and salt and toss until completely combined. Pour the entire mixture into the bowl of the slow cooker and spread everything out in an even layer.
- In the same bowl you mixed the apples, whisk together the oats, almonds, flour, sugar, cinnamon and salt until evenly combined. Drizzle the melted butter over the mixture and then whisk until combined.
- Place a dish towel or a few paper towels on top of the slow cooker, and place the lid on top of the towel(s). the towels will help soak up the condensation that forms along the top of the lid and keep the oat crumble nice and crisp.
- Cook on high for 3-4 hours (this option produces a crisper topping), or on low for 6-8 hours. Remove the lid and towel(s) and serve immediately.
- Cook's note: Since slow cookers heat up to different temperatures, if this is your first time using the towel method, check it an hour into cooking to ensure the towl is not too hot. I've used paper towels to absorb moisture in recipes for years and many professionally recommended recipes use this method as well. I'm required to advise you that you use this method at your own risk.
Recipe adapted from Gimme Some Oven.
