Apple Filling

• 6 medium-sized apples (2 lbs)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon

Crisp Topping

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 3/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup cold salted butter, cut into pieces

For Serving (Optional)

• Vanilla ice cream

Instructions

Step 1

Wash and peel the apples using a vegetable peeler or a sharp paring knife. Remove the cores, then slice the apples lengthwise into 1/2-inch slices. You should have about 6 cups of sliced apples.

Step 2

Place the apple slices in a large mixing bowl. Add the granulated sugar, 2 tablespoons flour, and ground cinnamon. Toss gently until every slice is evenly coated.

Step 3

Lightly coat a 4- to 5-quart slow cooker with cooking spray. Transfer the apple mixture into the slow cooker and spread it into an even layer.

Step 4

In a medium bowl, stir together the 1/2 cup flour, old-fashioned oats, brown sugar, and salt until everything is evenly combined.

Step 5

Add the cold butter pieces to the topping mixture. Using a pastry blender or fork, cut the butter into the dry ingredients until the mixture becomes coarse and crumbly. Avoid overmixing.

Step 6

Scatter the crumble topping evenly over the apple filling.

Step 7

Cover the slow cooker and cook on the High setting for 2 hours. Once cooking is complete, switch off the heat, remove the lid, and let the crisp cool uncovered for 30 minutes.

Step 8

Serve warm with vanilla ice cream, if desired. Refrigerate any leftovers in a covered container.

• Slice the apples into uniform 1/2-inch pieces so they cook evenly. Thicker slices may stay too firm, while thinner slices can become overly soft during cooking.
• Letting the crisp rest uncovered for 30 minutes after cooking allows excess moisture to evaporate, giving the topping a better texture instead of remaining soft.
• Choose apples that hold their shape well during cooking for the best balance of tender fruit and distinct slices.
• Enjoy leftovers warmed in the microwave or oven with another scoop of vanilla ice cream for an easy dessert the next day.

Nutrition