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Cinnamon Oat Apple Crisp
Melissa Hart

Cinnamon Oat Apple Crisp

A towel under the lid catches condensation and gives this apple crisp a topping instead of wet oatmeal. Use firm apples and check early; slow cookers vary more than ovens do. The edges should bubble and the center apples should bend under a spoon without collapsing.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs Granny Smith apples peeled and sliced 1/2 inch thick
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon divided
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 3/4 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 6 tbsp cold unsalted butter cubed
  • 1/2 cup chopped pecans

Method
 

  1. Coat a 6-quart slow cooker insert with nonstick spray.
  2. Toss the apples with the granulated sugar, cornstarch, lemon juice, 1/2 tsp cinnamon, nutmeg and salt and spread them evenly in the cooker.
  3. Rub the oats, flour, brown sugar, remaining cinnamon and butter together until clumps form, then fold in the pecans.
  4. Scatter the topping over the apples without pressing it down.
  5. Stretch a clean cotton kitchen towel over the cooker, set the lid on top and fold the towel ends up over the lid away from the heat.
  6. Cook on high until the apples are tender and juices bubble at the edge, 3 to 3 1/2 hours.
  7. Remove the lid and towel and let the crisp stand for 15 minutes before spooning it out.