This hands-off dessert is the perfect way to celebrate one of fall’s best ingredients: apples! Tart Granny Smith and sweet Honeycrisp apples team up for a delicious balance of flavors that only gets better with generous cinnamon and nutmeg. Be sure to layer paper towels between the crisp and the lid of the slow cooker to keep the buttery oat and pecan topping crisp in the steamy cooking environment. An oval 6-quart slow cooker gives you maximum surface area, which also helps keep the topping crisp. Scoop the warm crisp into bowls, add some cool and creamy vanilla ice cream, and dive in. The recipe is a Yummly original created by Ashley Strickland Freeman.
- cooking oil spray (or a little softened butter)
- 4 large Granny Smith apples (about 1 1/2 lb. total)
- 4 Honeycrisp apples (large, about 2 lb. total)
- 1/4 cup salted butter
- 1/3 cup salted butter
- 1 cup firmly packed light brown sugar (divided)
- 1 Tbsp. lemon juice
- 2 1/2 tsp. ground cinnamon (divided)
- 1/2 tsp. ground nutmeg (preferably freshly ground)
- 3/4 tsp. salt (divided)
- 1 cup old-fashioned oats
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- vanilla ice cream (optional, for serving)
- 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.
- 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.
- 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.
- 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.
- 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.
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|Calories560Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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