Ingredients:

  • 6 medium Apples (Granny Smith & Honeycrisp mix), peeled, cored, and sliced
  • 1/2 cup lightly packed Brown Sugar (for filling)
  • 1/4 cup Granulated Sugar
  • 2 tablespoons Cornstarch
  • 1 teaspoon Ground Cinnamon (for filling)
  • 1/4 teaspoon Nutmeg (freshly grated)
  • 1 tablespoon fresh Lemon Juice
  • Pinch fine Sea Salt (for filling)
  • 1 cup All-Purpose Flour
  • 1 cup Rolled Oats (old-fashioned)
  • 1/2 cup lightly packed Brown Sugar (for topping)
  • 1 teaspoon Ground Cinnamon (for topping)
  • 1/2 teaspoon fine Sea Salt (for topping)
  • 1 stick (1/2 cup) cold Unsalted Butter, cubed

Instructions:

  1. Lightly grease the inside of a 6-quart slow cooker insert with non-stick spray or a thin layer of butter.
  2. Peel, core, and slice the apples to an even 1/2-inch thickness.
  3. In a large bowl, toss the sliced apples with the filling ingredients: 1/2 cup brown sugar, granulated sugar, cornstarch, 1 teaspoon cinnamon, nutmeg, lemon juice, and a pinch of salt. Ensure the apples are evenly coated, then transfer the mixture into the prepared slow cooker insert.
  4. Prepare the topping: In a separate medium bowl, whisk together the flour, rolled oats, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
  5. Add the cubed, cold butter to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  6. Evenly sprinkle the crisp topping mixture over the apple filling, leaving a small 1-inch border around the edge uncovered to allow steam to escape.
  7. Cover the slow cooker. Cook on HIGH for 3 to 3.5 hours or LOW for 5 hours. The apples should be fork-tender and the filling should be bubbling.
  8. For the last 30 minutes of cooking, slightly prop the lid open (using a wooden spoon handle) to allow excess moisture to evaporate, ensuring the topping achieves maximum crispness. Turn off the slow cooker and let the crisp rest, uncovered, for 10 minutes before serving.