Let your Crock-Pot do the work for this easy slow-cooker apple crisp.
It’s sure to become a new fall favorite.
Line a large rimmed baking sheet with parchment paper.
Spread oats in an even layer on the parchment.
Bake until aromatic and lightly browned, about 8 minutes.
Transfer the oats to a medium bowl and let cool to room temperature, about 10 minutes.
Cut in butter using a pastry blender or 2 knives until the mixture is crumbly.
Refrigerate the mixture, uncovered, until ready to use (or covered for up to 1 day).
Lightly coat a 6-quart slow cooker with cooking spray.
Transfer the mixture to the prepared slow cooker.
Sprinkle evenly with the oat mixture.
(The paper towels prevent condensation from dripping onto the oat mixture as it cooks.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
