This was the apple pie that never was. I’d bookmarked this fabulous-looking, simple recipe from Martha Stewart and was really excited to try it. By the time I got around to it, it was 10 o’clock at night and after a few glasses of wine. The first step was to peel five pounds of apples. Sorry, Martha, but no.
Instead, I made apple crisp. This version was fantastic. We did yard work most of the day and when we were done and ready for a break, the crisp was in the slow cooker ready to go. I was skeptical that the top would really crisp up, but venting the lid for the last hour did wonders.
Slow Cooker Apple Crisp
(adapted from Get Crocked)
1 c. whole wheat flour
1/2 c. light brown sugar
1/2 c. + 1/3 c. sugar, divided
1 t. cinnamon, divided
1/4 t. nutmeg
1/2 c. butter, cut into pieces
1 c. oats
1 T. cornstarch
1/2 t. ginger
6 c. apples – peeled, cored and chopped
2 t. lemon juice
Mix oats, flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the mixture using fingers or a fork until coarse crumbs form.
Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon.
Place the apples in a crock pot, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top.
Cover. Cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the crock pot to allow the topping to harden, about 1 hour.