Ingredients
8apples,peeled, cored and thinly-sliced
1tbsplemon juice
⅓cuppacked brown sugar
2tspMcCormick ground cinnamon
pinch of salt
vanilla ice cream, warm caramel sauce,optional serving suggestions
1cupold-fashioned oats,uncooked
⅔cupsliced almonds
½cupall-purpose flour
⅓cuppacked brown sugar
1tspground cinnamon
pinch of salt
4tbspmelted butter,or coconut oil
Preparation
Add apples and lemon juice to a large mixing bowl, and toss to combine. Sprinkle the brown sugar, cinnamon and salt evenly on top, and toss until completely combined.
Pour the entire mixture into the bowl of a large slow cooker, and spread everything out so that it is in an even layer.
Prepare the cinnamon oat crumble (see below), and sprinkle it evenly on top of the apple mixture.
Place a dish towel or a few paper towels on top of the slow cooker, and place the lid on top of the towel(s). The towels will help soak up the condensation that forms along the top of the lid, and keep that oat crumble nice and crisp.
Cook on High for 3 to 4 hours, or on Low for 6 to 8 hours until the apples are soft and cooked through. Remove the lid and the towel(s), and serve the apple crisp immediately.
In a large mixing bowl, whisk together the oats, almonds, flour, sugar, cinnamon and salt until evenly combined.
Drizzle the melted butter (or coconut oil) over the mixture, and then whisk until combined.
