Combine 1/2 cup brown sugar, apple cider, lemon juice, and 1/2 teaspoon cinnamon in a large bowl. Peel, core, and slice apples; add to cider mixture; toss to coat.
Everyone needs a go-to fall dessert... and this is it. Slow cook a trio of Granny Smith, Gala, and Honeycrisp apples in your crock pot and then top with a toasted crumble for a homemade crisp.
Servings and Ingredients
|¾ c. Hy-Vee brown sugar, packed|
|¼ c. Hy-Vee apple cider|
|2 tsp. fresh lemon juice|
|¾ tsp. Hy-Vee ground cinnamon, divided|
|3 Granny Smith apples|
|2 Gala apples|
|2 Honeycrisp apples|
|6 tbsp. Hy-Vee salted butter, cubed, divided|
|⅓ c. Hy-Vee all-purpose flour|
|⅓ c. Hy-Vee old-fashioned oats|
|2 tbsp. Hy-Vee granulated sugar|
|⅓ c. Hy-Vee pecan pieces|
|Hy-Vee We All Scream vanilla ice cream, for serving|
|Hy-Vee caramel-flavored syrup, for serving|
Things To Grab
- Large bowl
- 4-quart slow cooker
- Large skillet
Transfer apple mixture to a 4-quart slow cooker. Dot with 4 tablespoons butter. Cover and cook on HIGH heat for 3 to 4 hours. Cool, uncovered, on a wire cooling rack for 1 hour.
Meanwhile, for topping, combine flour, oats, remaining 1/4 cup brown sugar, granulated sugar, and remaining 1/4 teaspoon cinnamon in a medium bowl. Add remaining 2 tablespoons butter. Using your hands, work butter into flour mixture until crumbly. Toss in pecans. Transfer topping to a large skillet. Cook on medium-low heat until lightly toasted, stirring occasionally.
Sprinkle topping on apples while they cool. Serve with ice cream; drizzle with caramel-flavored syrup.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 43g
- Protein: 2g