Slow Cooker Apple Crisp
This Slow Cooker Apple Crisp recipe is made with warm cinnamon apples, a delicious oatmeal-almond topping, and baked until it’s nice and “crispy” in the crock-pot. So delicious!
Foto: Gimme Some Oven — Ali
Bahan-bahan
- 8 apples, peeled, cored and thinly-sliced
- 1 tablespoon lemon juice
- 1/3 cup packed brown sugar
- 2 teaspoons McCormick Ground Cinnamon
- pinch of salt
- cinnamon crumble (see below)
- optional serving suggestions: vanilla ice cream, warm caramel sauce
- 1 cup (uncooked) old-fashioned oats
- 2/3 cup sliced almonds
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon McCormick Ground Cinnamon
- pinch of salt
- 4 tablespoons melted butter or coconut oil
Langkah-langkah
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Add apples and lemon juice to a large mixing bowl, and toss to combine. Sprinkle the brown sugar, cinnamon and salt evenly on top, and toss until completely combined. Pour the entire mixture into the bowl of a large slow cooker, and spread everything out so that it is in an even layer.
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Prepare the cinnamon oat crumble (see below), and sprinkle it evenly on top of the apple mixture.
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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 that oat crumble nice and crisp.
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Cook on high for 3-4 hours, or on low for 6-8 hours until the apples are soft and cooked through. Remove the lid and the towel(s), and serve the apple crisp immediately.
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In a large mixing bowl (you can use the same one you used for the apples), whisk together the oats, almonds, flour, sugar, cinnamon and salt until evenly combined. Drizzle the melted butter (or coconut oil) over the mixture, and then whisk until combined.
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