I have never been one to use a crock pot. What can I say, I never got one for a wedding gift and I’ve just never been inspired to buy one. I hear women rave about them.
I do love the idea of being able to go about my day doing my work and not having to worry about spending an hour to an hour and a half to prep dinner in hopes of getting it hot and on the table at dinner time. But I tried this recipe while we were staying at my mother-in-law’s and it is incredible.
It is the perfect dessert to compliment a meal of chili and cornbread. On an autumn weekend, this meal will totally fit the bill, and slow cooker apple crisp is the perfect sweet ending to the meal.
Prep Time: 20 minutes Cook Time: 4 hours
Ingredients for Topping:
- 1 cup all purpose flour
- 1 cup of light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3/4 cup butter, cut into pieces
- 3/4 cup oats
Ingredients for Filling:
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1-tablespoon ground cinnamon
- 6 cups Honey crisp apples, peeled, cored and chopped
- 2 tablespoons lemon juice
- In a bowl, mix together flour, brown sugar, 1/2 cup of granulated sugar, 1 teaspoon cinnamon, nutmeg and salt. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in oats and set aside.
- Whisk together 1/2 cup granulated sugar, cornstarch, ginger and 1 tablespoon cinnamon.
- Place the apples in a slow cooker, stir in the cornstarch mixture and toss with lemon juice. Sprinkle the oatmeal-crumb topping on top. Cover and cook on low for 4 hours, until apples are tender.
What is your favorite slow cooker recipe?
Photo Source: Quintana Roo
