Directions

1. Lightly grease the inside of a 6-qt. oval slow cooker with cooking oil spray. Peel apples, core, and cut into 1/2-inch slices to make about 12 cups total, transferring them to the slow cooker as you go. Separately, cut the 1/4 cup butter and 1/3 cup butter into 1/2-inch pieces.
2. Add 1/2 cup brown sugar, 1/4 cup butter pieces, the lemon juice, 1 1/2 tsp. cinnamon, the nutmeg, and 1/2 tsp. salt to the apples and stir to combine.
3. In a medium bowl, stir together oats, pecans, flour, and remaining 1/2 cup brown sugar, 1 tsp. cinnamon, and 1/4 tsp. salt. Cut in the remaining 1/3 cup butter with a fork, pastry blender, or your fingers until the mixture is blended and starts to clump together. Squeeze the topping into clumps and sprinkle it over the apples in the slow cooker.
4. Place 3-4 layers of absorbent paper towels or an aborbent kitchen towel (such as a terry towel) over the slow cooker insert, making sure not to touch the apple mixture. (The towels will absorb the extra moisture during the cooking process to prevent the topping from getting soggy.) Place the lid on top of the towels.
5. Cook crisp on low until apples are tender when pierced with a fork, about 4 hours. Remove the crock from the slow cooker. Serve apple crisp immediately, or let it stand for 30 minutes to cool slightly and for juices to thicken a bit before scooping into serving bowls. Serve with vanilla ice cream, if you like.