Crockpot Apple Crisp With Oats

Our apple crispy crust in a slow cooker with oatmeal is the perfect combination of tender, juicy apples and a sweet and salty crispy crust. The edges caramelize and harden very nicely, and the middle begins to crunch at the very end. This dish has a traditional taste that everyone loves, and best of all, it's very simple. This is a great way to save space in your oven during the holidays or special dinners — just put it in the slow cooker and set aside while the rest of the dishes are being prepared. Feel free to choose the apple varieties you use, but if you want the perfect combination of tartness and sweetness, try Granny Smith and Honeycrisp. Put some paper towels under the lid to collect the condensing water. This way, it won't drain back onto the crisp crust and will give it the perfect texture. Remove the lid after two hours and continue cooking until the crisp remains intact. Serve with ice cream-vanilla, creamy pecans and salted caramel are great options. To add spice, pour salted caramel sauce over the top.
Combine the oats, brown sugar, cinnamon, 1 cup flour, and 1/2 teaspoon salt in a medium bowl. Using a pastry blender or your fingers, blend the butter into the flour mixture until the mixture looks like small peas.Combine the apples, granulated sugar, lemon juice, cinnamon, remaining 2 tablespoons flour, and 1/4 teaspoon salt in a large bowl. Transfer the apple mixture to a 6-liter slow cooker, lightly oiled (with cooking spray). Spread the oatmeal mixture evenly over the apple mixture. Cover the slow cooker with paper towels protruding over the edges; then cover with a lid. (Paper towels prevent condensation from getting on the oatmeal mixture during cooking.) Cook on high power until the apples are soft and the oatmeal mixture is caramelized around the edges and crisp, 2 to 2 1/2 hours. Serve warm.