Ingredients
Topping:
1/2 cup flour
1/4 cup light-brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1 teaspoon nutmeg
Pinch salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup chopped pecans
Filling:
3 tablespoons granulated sugar
2 teaspoons lemon juice
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
6 large Granny Smith apples, peeled, cored and cut into 1/2-inch wedges (10 cups)
Vanilla ice cream (optional),depend you want.
How To Make:
1. Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside.
2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.
3. Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.
4. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.ready to serve...
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