This slow-cooked apple crisp is the kind of dessert that makes your whole kitchen smell like fall, with thick slices of Granny Smith or Honeycrisp apples bathed in cinnamon, nutmeg, and a touch of lemon juice for brightness. The crockpot works its magic over a few slow hours, softening the apples into a tender, syrupy filling while a buttery, oat-flecked crumble bakes into golden, clumpy pieces right on top. A quick trick with paper towels under the lid keeps that topping from turning soggy, so you still get real texture contrast in every spoonful. If you want extra crunch, a fast pass under the broiler crisps things up even more before serving. Spoon it warm into bowls with a scoop of vanilla ice cream or a dollop of whipped cream, and you've got a comforting, no-fuss dessert that fits easily into a gluten free dessert rotation.
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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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