Apple-Pecan Crisp (Crock Pot)
photo by loof751
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 5 granny smith apples, peeled and cut into 1/4-inch-thick slices
- 29.58 ml lemon juice
- 177.44 ml flour
- 177.44 ml dark brown sugar, firmly packed
- 4.92 ml cinnamon
- 0.61 ml salt
- 118.29 ml butter, cold
- 177.44 ml pecans, toasted and chopped
- vanilla ice cream
directions
- Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat. (the apples can be cut ahead of time and covered in water).
- Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal. (this can be made ahead of time and chilled).
- Sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
- Cover and cook on HIGH 1-1/2 - 2 hours or until apples are tender. Let sit for 15 - 30 minutes to cool slightly. Sprinkle with pecans.
- Serve warm with ice cream.
- Note: I cooked the toasted pecans with the apples and I quite enjoyed them that way.
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