Slow Cooker Apple Crumble

Ingredients

For the apple filling:

• 5-6 large cooking apples, approximately 1kg, peeled, cored and cut into chunks
• 50g caster sugar or brown sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

For the crumble topping:

• 175g plain/AP flour
• 100g cold unsalted butter, cubed
• 100g golden caster sugar or brown sugar
• 70g rolled oats

Directions

1. Lightly grease the slow cooker insert. Add the apples, sugar, cinnamon and vanilla and toss to combine.
2. To make the crumble topping, place the flour and cold butter in a bowl. Rub together with your fingertips until the mixture resembles coarse breadcrumbs.
3. Stir through the sugar and rolled oats.
4. Scatter the crumble mixture evenly over the apples, taking care not to press it down too firmly.
5. Place a clean, dry tea towel over the top of the slow cooker, ensuring it is secured safely beneath the lid and does not hang down near the heat source. Place the lid firmly on top. The tea towel will absorb excess condensation and help prevent the crumble topping from becoming soggy.
6. Cook on high for 3 hours.
7. For the final 30 minutes, carefully remove the tea towel and leave the lid slightly ajar to allow excess steam to escape and the topping to crisp.