Baking Banquet: SLOW COOKER CARAMEL APPLE CRISP

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Loosely adapted from: http://allrecipes.com/Recipe/slow-cooker-apple-crisp/detail.aspx

Ingredients:

Apple Filling

4 medium large apples (I used Pink Lady), peeled, cored, chopped

2 tablespoons lemon juice

A splash of vanilla

1 tablespoon corn starch

½ teaspoon cinnamon

½ teaspoon pumpkin pie spice

1/8 – ¼ cup white sugar

3 teaspoons caramel

Streusel/Crisp Topping

½ cup flour (I used white whole wheat)

½ cup quick oats

¼ - 1/3 cup white sugar

¼ - 1/3 cup brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 pinch salt

½ cup butter, cut into little cubes

1 cup chopped pecans

Directions:

Line a slow cooker with a slow cooker liner (it is like a plastic bag).

Pour the lemon juice into a large bowl. Peel, core and chop each apple individually, stirring them into the lemon juice (to keep them from browning). Add the cornstarch, cinnamon, pumpkin pie spice, sugar and caramel. Stir into the apples. Place in the lined crock pot and turn on high. Place the lid on the slow cooker Meanwhile, prepare the streusel topping.

Combine the flour, quick oats, sugars, cinnamon, nutmeg and salt. Stir. Add the butter a little at a time and use a pastry blender or a fork to cut into coarse crumbs. Stir in the chopped pecans. Pour into the slow cooker and cook on HIGH for 2 hours or on LOW for 4 hours. Partially uncover for an hour just before serving to let the top get crisp. Serve with vanilla or butter pecan ice cream.