Ingredients: |
Ingredients: 8 Granny Smith green apples Peeled, cored, and sliced. This was 2 pounds
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 1/2 teaspoons cinnamon
1/2 cup brown sugar
clean kitchen towel or paper towels
Crumble Topping
1 cup rolled oats
1/2 cup flour
1/2 cup brown sugar or sweetener
1/2 teaspoon cinnamon
3 tablespoons butter - melted
Instructions
Add the sliced apples to the slow cooker. I used a 7 quart slow cooker.
Combine the vanilla, lemon juice, sweetener or sugar, and cinnamon in a bowl. Sprinkle the mixture over the apples and stir to combine.
Combine the ingredients for the crumble topping: rolled oats, flour, sweetener or sugar, cinnamon, and melted butter. If the mixture is too dry add additional melted butter or a little water.
Spread the topping over the apples.
Place a clean towel or a few layers of paper towels under the slow cooker lid to absorb excess moisture. This prevents condensation from dripping onto the topping, which will make it soggy. Place the lid on the pot.
Cook on High for 2-3 hours or on Low for 4-5 hours.
The apples should be tender but not mushy. You can test this by inserting a fork or knife into the apples. They should pierce easily without much resistance. The filling should be bubbling around the edges of the slow cooker. This indicates that the mixture has reached a high enough temperature to cook through.
The topping should be golden and slightly crisp to the touch.
Cool before serving.
Notes
You can also use Honey Crisp, Golden Delicious, Jonagold, Fuji, or Pink Lady apples or a combination of multiple flavors.
Ensure the apple slices are uniform in size to cook evenly. This will help prevent mushy texture.
You can also use honey (1:1 ratio substitute) or maple syrup (1/3rd cup of sweetener per 1/2 cup noted in the recipe) if you wish.
The dessert isn't overly sweet. If you are looking for a sweet dessert add more sweetener or sugar. Always taste repeatedly and make adjustments as you see fit.
Peeling the apples is a matter of preference. Peeled the apples result in a smoother texture, as the skins can sometimes become tough or chewy when cooked. The skins contain fiber and nutrients and could be a great reason to leave them.
How to Avoid Soggy Texture
Use firm apples as noted above.
Place a clean towel or a few layers of paper towels under the slow cooker lid to absorb excess moisture. This prevents condensation from dripping onto the topping, which will make it soggy.
Avoid opening and removing the slow cooker lid during the cook process.
You can also bake the crumble topping instead at 350 degrees for 10 minutes or until crisp. You can spread it onto the finished slow cooker apples at the end.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g
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