Ingredients
Equipment
Method
Make the apple filling
- Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, then spread them in the slow cooker as an even layer.
- Leave the slow cooker uncovered for no more than a moment while you prepare the topping so the apples don’t sit too long.
Make the oat crumble topping
- Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl, then drizzle in the melted butter.
- Toss until the mixture looks evenly moistened and forms clumps when pressed between your fingers.
Assemble and cook
- Scatter the oat crumble over the apples to cover the surface.
- Place a folded kitchen towel or several paper towels under the slow cooker lid to catch condensation, which helps prevent a soggy topping.
- Cook on Low for 2.5 to 3 hours, until the apples are tender and the crumble topping is set (look for a dry, cohesive top rather than glossy wet crumbs).
Finish and serve
- For a crispier result, broil for 3 to 4 minutes, watching closely until the topping turns deeper golden brown at the edges.
- Serve warm with vanilla ice cream and drizzle caramel sauce over the top.
Notes
For best texture, broil right after the slow cooker finishes—don’t let the crisp sit too long uncovered. Refrigerate leftovers in a covered container for up to 4 days; reheat in the microwave or in a warm oven at 300°F until heated through. Freezing is not recommended because the oat topping can soften. If you want a lighter option, swap to unsweetened oat topping and reduce both sugars slightly, then taste the apple layer before cooking.