This “CROCKTOBER” slow cooker apple crisp with ginger recipe comes together quickly with the addition of Ginger snap cookies, then cooks low and slow in your Slow Cooker. Serve it with good vanilla ice cream, or whip up some heavy cream with a little sugar added for a scrumptious fall dessert.
Slow Cooker Apple Crisp with Ginger
This apple crisp begs for a scoop of vanilla ice cream or whip cream on top
Ingredients
- 4 Granny Smith apples peeled and diced into about 1-inch chunks
- 4 Honey Crisp apples peeled and diced into about 1-inch chunks
- 1/4 cup brown sugar
- 1 Tbsp flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 12 gingersnaps finely crushed with a rolling pin
- 1 cup quick-cooking oats
- 1/2 cup chopped pecans
- 1/3 cup melted butter
Instructions
- Spray the insert of your slow cooker with nonstick cooking spray
- Place diced apples in the bottom of the slow cooker.
- Mix sugar, flour, and spices. Sprinkle spice mixture over apples in the slow cooker and toss to coat.
- In a small bowl, combine cookie crumbs, oats, pecans, and melted butter and sprinkle on the top of the apples.
- Cover and cook on low for 5 hours.
