The apple crisp is an easy fall treat that anyone can make — especially with the help of a slow cooker! You can achieve the same crunch and golden brown bake by using a towel to absorb the condensation from the lid. This cinnamon-scented crisp is best served warm, topped with a scoop of vanilla ice cream, crème fraîche, or salted caramel.
Recipe and image from Martha Stewart's Slow Cooker by Martha Stewart
- 3 lbs Granny Smith apples, peeled, cored, cut into ¾-inch pieces
- 1 cup fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp unsalted butter, cut into small cubes
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp coarse salt
- 1/4 cup packed light brown sugar
- 2 tbsp granulated sugar
- 6 tbsp cold unsalted butter, cut into small cubes
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 1/4 cup finely chopped pecans
- Ice cream, for serving
1. Combine apples, cranberries, sugar, cornstarch, and butter in a 5-6 quart slow cooker; let sit 10 minutes.
2. Stir to mix, and then press into an even layer in slow cooker.
1. Combine flour, cinnamon, salt, and both sugars. Cut in butter with a pastry blender, working mixture until it resembles coarse meal.
2. Add oats and pecans, and press into small clumps. Scatter topping over filling in slow cooker.
3. Wrap slow cooker lid tightly with a clean kitchen towel, gathering the ends at top (to absorb condensation).
4. Cover, leaving lid slightly ajar so steam can escape, and cook on high until bubbling and crisp, 4 hours (or on low for 8 hours); rotate slow cooker insert 180 degrees halfway through cooking to prevent scorching.
5. Let crisp sit uncovered at least 10 minutes before serving with ice cream.