Description
Indulge in the warm, comforting embrace of Slow Cooker Apple Crisp, where tender, spiced apples meld beautifully with a crunchy oat topping. Each bite offers a delightful contrast of textures, with the creamy sweetness of the apples balanced by the nutty, buttery crisp that lingers on your palate.
Ingredients
Scale
- For the Apple Filling:
- 6 medium apples, peeled, cored, and sliced (preferably Granny Smith or Honeycrisp)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- For the Crisp Topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
- Transfer the apple mixture to the slow cooker, spreading it evenly across the bottom.
- In another bowl, mix together the oats, flour, brown sugar, and salt. Pour in the melted butter and stir until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the apples in the slow cooker.
- Cover and cook on low for 4-5 hours or until the apples are tender and the topping is golden brown.
- Serve warm, optionally topped with vanilla ice cream or whipped cream.
Notes
- This dish can be made a day in advance; simply store the apple filling and topping separately in the refrigerator and assemble before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and ensure oats are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: desserts
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 3 grams
- Protein: 2 grams
- Cholesterol: 20 milligrams
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