If you know me, you know apple desserts are my weakness. They are so light and delicious and I absolutely love them. However, some of them are not light (although, still totally delicious!) and this is one of them. But guess what? I absolutely love it. It is hearty and rich and the crust over the top is the perfect fit for an apple dessert. Add a scoop of ice cream and you have got a dream dessert right in your hands. This is the perfect dessert for a harvest potluck or Thanksgiving dinner. But, as always, it would be just as good at any time of year.
My favorite part about this dessert is that it is made in the crockpot. This means I can have apple caramel crumble cake for days or at least share with another person. It makes a hefty amount and I will definitely not judge if you do not share. It is just simply not worth it with a dessert this good. Keep it to yourself, and I will not tell a soul. Actually, maybe I’ll join you for some instead. Anyway, I’m heading to the kitchen now to see how mine is doing. If you can’t find me, I’ll be hiding in the pantry enjoying this all on my own before my husband gets home!
For the apples:
1 cup Domino brown sugar
1/2 cup Domino granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon McCormick cinnamon
For the topping:
2/3 cup Quaker Oats
2/3 cup loosely packed Domino brown sugar
1/4 cup Gold Medal flour
1/2 teaspoon McCormick cinnamon
3-4 tablespoons Land O’ Lakes softened butter
1 teaspoon McCormick vanilla extract
In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto the bottom of the slow cooker.
Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
Turn off heat and let sit, covered, for one hour to let the caramel thicken.