This slow cooker apple crisp turns fresh Granny Smith or Honeycrisp slices into a warm, tender filling brightened with lemon juice and a cozy hit of cinnamon and nutmeg. The oat topping bakes up into golden, clumpy crumbs, and letting the slow cooker do the work means the whole kitchen fills with that classic baked-apple smell for hours. Paper towels under the lid keep the topping from turning soggy, so you still get texture and contrast against the soft, syrupy fruit underneath. Finish it under the broiler for a few minutes if you want extra crunch, or ladle it straight from the insert for a softer, cobbler-like bite. A scoop of something cold and creamy on top makes it feel like dessert, but it's easy enough to spoon into a bowl any night of the week. This one's a natural fit for a vegetarian table, comforting, fuss-free, and built for sharing.
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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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