Crisp topping and sweet apples are paired with tart cranberries for this Autumn treat! The hardest part of this recipe is peeling and slicing the apples.
Place apples, cranberries, granulated sugar and 1 teaspoon ground cinnamon in the bottom of a 6 quart slow cooker and stir well to combine.
Mix all ingredients for crisp topping: oatmeal, brown sugar, flour, butter and spices together with a pastry cutter or two knives, in the food processor or with your hands (I used my hands), until combined and crumbly.
Sprinkle crumb topping over apple mixture covering entire top of fruit.
Place a layer of paper towels or a clean, thin kitchen towel between the lid and the slow cooker insert to prevent condensation dripping on your crisp.
Cook on LOW for 4 hours or until the fruit mixture is bubbling around the edges.
Notes
Serve with vanilla ice cream or with whipped cream!