Tender Granny Smith or Honeycrisp slices simmer low and slow in the crockpot, coated in cinnamon, nutmeg, and a touch of lemon juice until they turn soft and syrupy. A crumbly oat topping, sweetened with brown sugar and warmed with more cinnamon, gets scattered over the fruit and left to slow-cook into golden, clustered crumbs. The paper-towel trick keeps that topping from turning soggy, so you still get real texture contrast between the juicy apples and the toasted oats on top. Whether you serve it straight from the slow cooker for a softer bite or run it under the broiler for a few minutes of extra crunch, this one delivers all the cozy, spiced comfort of a classic apple crisp. It's an easy hands-off dessert that fits neatly into a dairy free spread, no oven required for most of the cooking.
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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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