Sweet Granny Smith or Honeycrisp apples get tossed with sugar, lemon juice, cinnamon, and nutmeg, then thickened with a touch of cornstarch so the filling turns glossy and jammy as it slow-cooks. A buttery oat and brown sugar topping goes on top, studded with pea-sized butter pieces that melt into golden, clumpy crumbs over hours in the crockpot. Paper towels under the lid keep condensation in check, so the topping stays craggy instead of steaming into mush, and a quick broil at the end crisps it up even further if you like extra crunch. The apples turn fork-tender and bubbling at the edges, releasing all that warm cinnamon-spiced juice into every scoop. Serve it warm with a scoop of ice cream or a cloud of whipped cream for a cozy, fuss-free dessert. This version is an easy way to enjoy the classic crisp while keeping things in line with an added salt-conscious kitchen.
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In a large bowl, toss the sliced apples with the granulated sugar, lemon juice, ground cinnamon, nutmeg, and cornstarch until every slice is evenly coated. Transfer the apple mixture to the insert of a 6-quart slow cooker and spread into an even layer.
In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and work them in with your fingertips, pressing and rubbing until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout. Scatter the topping evenly over the apples — do not press it down.
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