Ingredients:

  • 6–8 medium Apples (approx. 1.2 kg), preferably a mix of tart and sweet
  • 1 Tbsp Fresh Squeezed Lemon Juice
  • 3 Tbsp (45 g) All-Purpose Flour or Cornflour/Cornstarch
  • ½ cup (100 g) Light Brown Sugar, packed
  • 1 tsp Ground Cinnamon (for filling)
  • ½ tsp Ground Nutmeg
  • ¼ tsp Fine Sea Salt (for filling)
  • 1 cup (120 g) All-Purpose Flour (for topping)
  • 1 cup (80 g) Rolled Oats (not instant)
  • ½ cup (100 g) Light Brown Sugar, packed (for topping)
  • ¼ cup (50 g) Granulated Sugar
  • 1 tsp Ground Cinnamon (for topping)
  • ½ tsp Fine Sea Salt (for topping)
  • 8 Tbsp (115 g) Unsalted Butter, very cold and cubed

Instructions:

  1. Prep the Apples: Peel, core, and slice the apples into roughly half-inch (1.2 cm) uniform pieces. In a large bowl, toss the sliced apples with the lemon juice.
  2. Make the Filling Dry Mix: In a separate small bowl, whisk together the 3 Tbsp flour/cornstarch, the first measure of brown sugar (½ cup), the 1 tsp cinnamon, nutmeg, and ¼ tsp salt. Add this dry mixture to the apples and toss gently until coated.
  3. Prepare the Topping: In a separate medium bowl, combine the remaining flour (1 cup), rolled oats, both sugars (½ cup brown, ¼ cup granulated), the remaining cinnamon (1 tsp), and ½ tsp salt.
  4. Cut in the Butter: Add the cubed, cold butter to the dry topping ingredients. Use a pastry blender or your fingers to quickly work the butter into the mixture until coarse, pea-sized crumbs form.
  5. Initial Cook (Building Steam): Lightly grease the slow cooker insert. Pour the apple filling mixture into the slow cooker and spread into an even layer. Cover the slow cooker and cook the apples on the LOW setting for 1.5 hours.
  6. Add the Topping and Manage Condensation: Remove the lid and sprinkle the crisp topping evenly over the cooked apples. Do not stir. Place a clean, folded tea towel or several sheets of paper towels directly over the slow cooker insert, then secure the lid tightly over the cloth. The cloth will absorb condensation.
  7. Finish Cooking: Continue cooking on LOW for another 2 to 2.5 hours, or until the apples are very tender and the sauce is visibly bubbling around the edges. (Optional: Switch to HIGH for the final 20–30 minutes for a crisp boost.)
  8. Rest and Serve: Turn off the slow cooker and remove the lid/towel assembly. Allow the crisp to rest uncovered for 15 minutes before serving to allow the sauce to thicken properly. Serve warm with ice cream or custard.