Crock Pot Apple Pecan Crisp Recipes

SLOW-COOKER APPLE CRISP

Steps:

• Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.
• Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.
• In large bowl, mix 1/2 cup flour, the oats, brown sugar and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.
• Serve warm with a scoop of your favorite ice cream.

CROCKPOT TOFFEE PECAN APPLE CRISP RECIPE

Steps:

• Spray 3 - 4 quart slow cooker with cooking spray.
• In large bowl, mix apples and cinnamon to coat.
• Place the apples in the slow cooker and turn the heat to LOW.
• In a medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly.
• Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.
• Cover; cook on LOW for 4 to 6 hours.
• Serve apple crisp warm with ice cream if desired,
• If you'd like the apple slices to retain their shape and have a slightly firm texture, use the low end of the cook time range.

SLOW COOKER APPLE CRISP

Steps:

• 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.
• 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.

CROCK POT CRUNCHY PECAN APPLE COBBLER

Steps:

• Place apple pie filling in a crock pot.
• Mix cake mix, melted butter, and cereal together in a large bowl. Mixture will be crumbly.
• Add cake mixture on top of the apple pie filling in the crock pot.
• Put lid on, and cook on low for 2-3 hours (2 hours was enough in mine, just watch it).
• Serve warm, topped with ice cream if desired.

APPLE-PECAN CRISP (CROCK POT)

Steps:

• Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat. (the apples can be cut ahead of time and covered in water).
• Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal. (this can be made ahead of time and chilled).
• Sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
• Cover and cook on HIGH 1-1/2 - 2 hours or until apples are tender. Let sit for 15 - 30 minutes to cool slightly. Sprinkle with pecans.
• Serve warm with ice cream.
• Note: I cooked the toasted pecans with the apples and I quite enjoyed them that way.

CROCK POT APPLE PECAN CRISP

Steps:

• 1. place peeled and cored apples in a lightly greased 6 quart crock pot, drizzle with lemon juice and toss to coat.
• 2. combine flour and next 3 ingredients in a medium bowl. cut butter into flour mixture with a pastry blender or 2 forks until mixture resembles coarse meal.
• 3. sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
• 4. cover. cook on high heat for 1 1/2 hours or until apples are tender.
• 5. let sit for 15-30 minutes to cool slightly. sprinkle with pecans. serve warm with ice cream.
• 6. note: i cooked the toasted pecans with the apples and it was it was still quite enjoyable. if you like the crunch add at the end.

ULTIMATE APPLE PECAN CRISP

Steps:

• Preheat oven to 350.
• To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
• To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
• Sprinkle the entire mixture over the apples.
• Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
• for a large crisp and 1 hour for individual crisps.
• Cool slightly before serving.
• You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
• Serve with heavy cream or a scoop of vanilla ice cream.
• Serves six.