Juicy Granny Smith or Honeycrisp apples slow-cook down into a tender, syrupy base, brightened with lemon juice and warmed through with cinnamon and nutmeg. A crumbly oat topping gets scattered over the top, and letting the slow cooker do the work for a few hours means the fruit turns jammy while the edges bubble away. That clever paper-towel trick keeps things from turning soggy, and a quick broil at the end crisps up the topping if you want extra crunch. It's a cozy, low-effort dessert that fills the kitchen with warm spice while it cooks. Ladle it into bowls while it's still warm, and it's an easy dish to reach for on a vegan dessert night.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
