If you've never made dessert in a Crock-Pot or slow cooker, it's worth a try.
I was skeptical and wondered why you would need a Crock-Pot when the oven works just fine for cobblers and crisps.
But using a slow cooker keeps the kitchen cool and allows you to have some free time while dessert cooks.
This recipe for apple crisp cooks for two hours on high or four hours on low, so you can assemble it in the morning and have it for lunch or dinner.
Slow Cooker Apple CrispCrisp mixture:
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts
Apple mixture:
1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples - peeled, cored and chopped
2 tablespoons lemon juice
1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
2. Whisk together 1/3 cup sugar, cornstarch, ginger and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on high for 2 hours or low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.
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