Crock pot Apple Crisp

1 cup flour, whole wheat or all purpose
3/4 cup rolled oats (not instant)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
8 medium sized Granny Smith apples, cored and sliced apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract

Preheat oven to 350F. Remove the crock pot bowl (the porcelain insert) from your crock pot and spread the apples evenly along the bottom. Set aside.

In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Set aside.

In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 8 to 10 minutes. Pour evenly over apples. Cover apples with crumble mixture.

Bake in preheated oven 45 minutes, until bubbly and golden. Let it cool, uncovered on the counter or place the crock pot bowl back into the crock pot housing. When its completely cool, cover.

About an hour or so before you're ready to serve, turn the crock pot on its lowest setting until you see condensation form on the lid - about 1/2 an hour - and turn it off (or use the "hold warm" setting if you have one). Every crock pot is different but mine gets hot even on the lowest setting. The idea is to use the crock pot to reheat the apple crisp, not cook it, so be sure to keep an eye on it as it will burn. Serve with fresh whipped cream, vanilla ice cream, or plain.

From: Dozen Flours