¼cupcold unsalted buttercut into small cubes, can sub dairy-free, 57 g
½tspcinnamon
¼tspsalt
Instructions
Prep Apples: Cut just the top off of each apple. Using a small spoon, scoop out the seeds and some of the inside, leaving ¼ to ½ inch of apple flesh around the outside to act as a bowl.
Filling: In a medium bowl, combine all remaining ingredients. Use a pastry cutter or your fingers to work the butter into the dry ingredients. It should resemble coarse crumb when mixed.
Stuff: Spoon the oat mixture into each apple, packing it in to prevent the mixture from falling out.
Cook: Add ¼ inch of water to your slow cooker. Place apples into the slow cooker in a single layer. Cover with a lid and cook for 2 hours on high or 4 hours on low. Apples should be fork tender when finished.
Serve: Serve warm, topped with ice cream and/or caramel.