Apple Crisp

Apple Crisp

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  • Prep Time


  • Total Time


  • Servings



  • Topping:

  • ½

    cup flour

  • ¼

    cup light-brown sugar

  • ¼

    cup granulated sugar

  • ¼

    teaspoon cinnamon

  • teaspoon nutmeg

  • Pinch salt

  • 4

    tablespoons cold unsalted butter, cut into pieces

  • ½

    cup chopped pecans

  • Filling:

  • 3

    tablespoons granulated sugar

  • 2

    teaspoons lemon juice

  • 1-½

    teaspoons cornstarch

  • ¼

    teaspoon ground ginger

  • ¼

    teaspoon ground cinnamon

  • 6

    large Granny Smith apples,peeled, cored and cut into ½-inch wedges (10 cups)

  • Vanilla ice cream (optional)


1. Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside. 2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside. 3. Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat. 4. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.


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