Slow Cooker Apple Crisp

I made my apple pie over the 4th of July weekend, but still had a whole bunch of apples left.  I spent most of the day running around in the Heat (it earned the capital H, trust me) and wanted to make an apple dessert without turning on my oven.  We had macaroni stew for dinner, but that was on the stove so the Crock Pot was empty and ready to make something sweet.  I decided on apple crisp, which made Bubba panic for a minute because, "the whole point of a crisp is that it's crisp!"  He was convinced that it would turn out soggy and didn't believe me when I said it would be awesome.  But he should realize after 17 years of marriage that I am never wrong.

You will need:

a slow cooker
6 Granny Smith apples
1/3 cup white sugar
1 T cornstarch
1 tsp ground cinnamon
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1 cup flour
3/4 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup white sugar
2 tsp cinnamon
1 stick butter (Smart Balance)
1 cup chopped walnuts (optional--I didn't use them this time)

I used Granny Smith apples because they are tart and, I think, the perfect cooking apple.  There is a lot of sugar in this recipe and if you start with a sweet apple you may end up overwhelmed by sweetness.  Plus the tartness of the Granny Smiths really adds a nice balance to this dessert.  Peel and chop all of your apples and add them to the slow cooker.  I did not grease the pot first--it's unnecessary.  Now, the apples are going to brown up a bit while they cook, so I never worry about adding lemon to the apples to protect them from the air.  But if you think making the topping will take you a while and brown apples freak you out, then go ahead and toss the apples with 2 T of lemon juice. 

In a medium size bowl, whisk together the 1/3 cup sugar, cornstarch, and cinnamon.  Pour the mixture over your apples and toss.

In the same, now empty, bowl, mix together the flour, oats, 1/2 cup white sugar, 1/2 cup brown sugar, and cinnamon.  Then add the stick of butter.

Thoroughly work the butter into the flour mixture with a fork or your fingers and pour it over the top of the apples.

Place two paper towels across the top of the slow cooker and put on the lid. 

Cook on low for 3 hours or high for 1.5 hours.  Then remove the top, take the pot out of the cooker and set it on a heat-safe surface.  Allow it to cool for at least 30 minutes.  The topping will harden up a bit more and you won't burn your mouth when you finally dig in.  :)

The topping is crisp and the apples are tender.  SO delicious!  If you cook it longer than you should the apples will cook down into applesauce, but that's just fine.  It will taste great anyway! 

We all loved this apple crisp!  And you will, too.  Enjoy!!

Sunshine Mom's Slow Cooker Apple Crisp

slow cooker

6 Granny Smith apples 

1/3 cup white sugar

1 T cornstarch

1 tsp ground cinnamon

*****************

1 cup flour

3/4 cup old-fashioned oats

1/2 cup brown sugar

1/2 cup white sugar

2 tsp cinnamon

1 stick butter (Smart Balance)

1 cup chopped walnuts (optional--I didn't use them this time)

1. Peel and chop all of your apples and add them to the slow cooker.

2.In a medium size bowl, whisk together the 1/3 cup sugar, cornstarch, and cinnamon.  

3. Pour the mixture over your apples and toss.

4. In the same, now empty, bowl, mix together the flour, oats, white sugar, brown sugar, and cinnamon.

5. Then add the stick of butter.

6. Thoroughly work the butter into the flour mixture.

7. Pour it over the top of the apples.

8. Place two paper towels across the top of the slow cooker and put on the lid. 

9. Cook on low for 3 hours or high for 1.5 hours.

10. Allow it to cool for at least 30 minutes.