6
medium-size crisp tart apples, peeled, cut into 1/2-inch-thick slices (about 6 cups)
1
teaspoon ground cinnamon
1/2
cup quick-cooking oats
1/3
cup packed brown sugar
1/4
cup all-purpose flour
1/2
cup cold butter, cut into small pieces
1/2
cup chopped pecans
1/2
cup toffee bits
Vanilla ice cream, if desired
Instructions
Step
1
Spray 3- to 4-quart slow cooker with cooking spray.
Step
2
In large bowl, mix apples and cinnamon to coat.
Step
3
Place in slow cooker.
Step
4
In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly.
Step
5
Stir in pecans and toffee bits.
Step
6
Sprinkle crumb mixture evenly over apples.
Step
7
Cover; cook on Low heat setting 4 to 6 hours.
Step
8
Serve apple crisp warm or at room temperature topped with ice cream.
If you want this recipe to come together even quicker, you can make the topping the day before you need it. Just cover the bowl with plastic wrap and store it in the refrigerator. Pull it out about 5 minutes before you want to use it, so it can soften.
If you'd like the apple slices to retain their shape and have a slightly firm texture, start checking the apples at 4 hours, the low end of the cooking time range.
What’s better than a praline apple crisp? A praline apple crisp with a great big scoop of ice cream on it! Of course, vanilla is the classic pairing, but it’s also good with other flavors. We’d recommend a salted caramel or a cinnamon ice cream. And for a grown-up twist, a brown-sugar bourbon ice cream would be delicious, too.
