Ingredients
- medium or 6 large applesI recommend a sweet/crisp variety such as Honeycrisp, Jazz, or Pink Lady; or use half Granny Smith and half of another variety (about 2 1/2 to 3 pound s)
- 1/3 cup pure maple syrup
- tablespoon scornstarch
- Zest of 1 small lemon
- tablespoon freshly squeezed lemon juice
- teaspoon sground cinnamon
- teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup sold fashioned rolled oats
- 1/2 cup white whole wheat flour or all-purpose flourto make gluten free, swap a1:1 baking blend
- 1/3 cup brown sugarlight or dark
- tablespoon sgranulated sugar
- teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup(1 stick) unsalted buttermelted
- Vanilla ice cream, vanilla Greek yogurt, caramel sauceoptional
Instructions
- Make the Filling: Peel the apples and cut them into 3/4 to 1 inch chunks.
- Place in the bottom of a 6 quart slow cooker.
- Add the maple syrup, cornstarch, lemon zest (I zest it right over the crockpot), lemon juice, cinnamon, ginger, nutmeg, and salt.
- With a large spoon, stir to combine. Spread the apples into an even layer.
- Make the Topping: In a medium bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
- Pour in the melted butter, then stir until evenly moistened.
- Sprinkle over the top of the apples.
- Place a clean kitchen towel or a double stack of paper towels on top of the slow cooker so that the sides drape over the long ends. Place the lid on top, using it to secure the towel(s) in place (the towels absorb moisture, helping the topping better crisp up).
- Cook the crockpot apple crisp on high for 2 1/2 to 3 1/2 hours or on low for 5 to 7 hours, until the apples are soft and cooked through when pierced with a fork. Remove the lid and towels. Serve hot with toppings of choice.
