Ingredients
Scale
For the Crisp:
- 3 tablespoons sugar: Adjust based on how sweet you like your desserts. Brown sugar can be used for a richer flavor.
- 1 tablespoon all-purpose flour: Helps to thicken the juices from the apples. Substitute with gluten-free flour if needed.
- 1 teaspoon ground cinnamon: Adds warmth and spice. You can add a pinch of ground cloves or allspice for extra depth.
- 8 Granny Smith apples, peeled and sliced: These apples are tart and hold their shape well when cooked. Fuji or Honeycrisp apples are great alternatives.
- 12 gingersnaps, finely crushed: Adds a unique, spicy crunch. Substitute with graham crackers or digestive biscuits if gingersnaps aren’t available.
- ¾ cup quick-cooking oats: Regular oats work too, but avoid steel-cut oats as they won’t soften enough.
- ½ cup chopped pecans: Adds crunch and nuttiness. Use walnuts or almonds if you prefer, or skip the nuts for a nut-free version.
- ¼ cup butter, melted: Unsalted butter works best. Coconut oil can be used for a dairy-free option.
For the Sauce:
- 1 box (3.4 ounces) Jell-O Vanilla Instant Pudding: Provides a creamy base. Use any instant pudding flavor you love, such as caramel or butterscotch.
- ¼ teaspoon ground nutmeg: Enhances the warm flavors of the sauce. A touch of cinnamon can be used as an alternative.
- 3 cups milk: Whole milk is ideal for a rich sauce, but you can use any milk or plant-based alternative like almond or oat milk.
Instructions
For the Crisp:
- Prepare the Slow Cooker:
- Spray the insert of a 4-6 quart slow cooker with nonstick cooking spray. If your slow cooker doesn’t have a nonstick insert, you can lightly butter the bottom and sides instead.
- Mix the Dry Ingredients:
- In a small bowl, combine 3 tablespoons of sugar, 1 tablespoon of all-purpose flour, and 1 teaspoon of ground cinnamon. Set aside.
- Prepare the Apples:
- Peel and slice 8 Granny Smith apples. Aim for even slices to ensure uniform cooking. Place the apple slices at the bottom of the slow cooker.
- Coat the Apples:
- Sprinkle the cinnamon-sugar mixture over the apples. Toss gently to coat all slices evenly.
- Make the Topping:
- In another bowl, combine 12 finely crushed gingersnaps, ¾ cup of quick-cooking oats, ½ cup of chopped pecans, and ¼ cup of melted butter. Stir until the mixture resembles coarse crumbs.
- Assemble the Crisp:
- Sprinkle the topping mixture evenly over the coated apples in the slow cooker. Do not stir.
- Cook the Crisp:
- Cover the slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. Cooking times may vary depending on your slow cooker, so check occasionally. The apples should be very soft, and the topping golden and slightly crisp.
For the Sauce:
- Combine the Ingredients:
- In a microwaveable bowl, whisk together 1 box (3.4 ounces) of Jell-O Vanilla Instant Pudding, ¼ teaspoon of ground nutmeg, and 3 cups of milk. Whisk for about 2-3 minutes until smooth.
- Heat the Sauce:
- Microwave the mixture on high for 1 minute, then stir. Continue microwaving for an additional minute or until warmed through. Be careful not to overheat, as this may cause the pudding to thicken too much.
- Serve Warm:
- Ladle the warm vanilla sauce over individual servings of apple crisp just before serving.
Notes
- Choose the Right Apples: Granny Smith apples are ideal because they maintain their shape and balance the sweetness of the dish. If you prefer a softer, sweeter crisp, try Gala or Golden Delicious apples.
- Prevent Overcooking: Check the crisp after the minimum cooking time. Overcooked apples may turn mushy, and the topping could lose its crunch.
- Crush Gingersnaps Easily: Place the cookies in a zip-top bag and crush them using a rolling pin for a quick, mess-free method.
- Make Ahead: You can prep the apples and topping a few hours in advance. Store them separately in the fridge until you’re ready to assemble and cook.
- Thicker Sauce: If you prefer a thicker vanilla sauce, reduce the milk by ½ cup or let the sauce sit for a few minutes after microwaving.
- Prep Time: 20 minutes
- Cook Time: 3 hours