A fruit crisp may not be as pretty as pie, but I’ve always liked it better. The crunchy topping is the perfect counterpoint to tender fruit, and it won’t get soggy if served a la mode — which I highly recommend. Apple crisp is especially good since apples don’t release as much liquid as berries or cherries. As they cook down in the sugar and spices, they form a delicious caramel-y sauce.
The apple layer in a crisp can be made with little more than apples, sugar and cinnamon, but a squeeze of lemon for tartness, a dribble of vanilla for sweetness and a bit of cornstarch for thickening will make your crisp stand out from the rest.
Pro tip: To maximize crunch, remove lid and paper towels and cook uncovered for the last half hour of cooking time.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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