Slow Cooker Apple Pear Crisp
Tender cinnamon apples and pears under a buttery oat and pecan topping, cooked hands off in a slow cooker.
Equipment
- 4 quart slow cooker
- Medium mixing bowl
- Clean dish towel
- Cutting board
Ingredients
- 4 firm apples peeled and sliced 1/2 inch thick
- 3 Bosc pears peeled and sliced 1/2 inch thick
- ⅓ cup light brown sugar for the fruit
- 1 tbsp all purpose flour for the fruit
- 1 tbsp lemon juice
- ½ tsp ground cinnamon for the fruit
- ⅛ tsp kosher salt for the fruit
- 1 pinch ground nutmeg
- ¾ cup all purpose flour for the topping
- ¾ cup old fashioned oats
- ½ cup pecans chopped
- ⅓ cup light brown sugar for the topping
- ½ tsp ground cinnamon for the topping
- ¼ tsp kosher salt for the topping
- 8 tbsp unsalted butter cold and cubed
Instructions
- Mix the topping. Stir 3/4 cup flour, 3/4 cup oats, 1/2 cup pecans, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt together. Add the butter. Rub in 8 tablespoons cold butter until coarse crumbs form.
- Grease. Spray the slow cooker insert.
- Stir the fruit. Add 4 apples, 3 pears, 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, 1/8 teaspoon salt, and 1 pinch nutmeg and stir well.
- Top. Scatter the crumbs over the fruit.
- Cook with the towel. Place a clean dish towel under the lid and cook on low for 2 hours or on high for about 90 minutes.
- Brown the top. Remove the towel and lid and cook about 1 hour more until browned and tender.
Notes
Substitutions: Use all apples if pears are not available, or swap pumpkin seeds for the pecans.
Tips: Keep the butter cold and use a dish towel to catch condensation.
Storage: Refrigerate for 3 to 4 days. Reheat to 165 degrees F. Freeze for up to 2 months.