Cooking spray, as needed (optional)
2 apples, peeled, cored and chopped
5 tablespoons granulated sugar, divided
1 teaspoon cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon, divided
1 tablespoon lemon juice
1/3 cup all-purpose flour
2 tablespoons light- or dark-brown sugar
Pinch of ground nutmeg
2 tablespoons cold butter, cut into small cubes
1/2 cup chopped pecans or walnuts
Vanilla ice cream, for serving (optional)
Coat inside of a 3 1/2-quart slow cooker with cooking spray, if desired. Add the apples. In a small bowl, stir together 3 tablespoons of the granulated sugar, the cornstarch, ground ginger and 1/4 teaspoon of the ground cinnamon. Sprinkle over apples. Drizzle the lemon juice over ingredients; stir.
In a small bowl, stir together the flour, remaining granulated sugar, the brown sugar, remaining ground cinnamon and the nutmeg. Using fingers or 2 forks, work the butter into flour mixture until crumbly. Sprinkle topping over apples. Top with the nuts.
Cover and cook on high for 2 hours. Test to be sure apples are tender. Uncover and cook to crisp topping, for up to 30 minutes. Keep crisp warm in pot until ready to serve with the ice cream, if desired.
Makes 2 to 4 servings.
— Recipe adapted by the Atlanta Journal-Constitution from "Slow Cooking for Two: Basics, Techniques, Recipes," by Cynthia Graubart (Gibbs-Smith, $19.99).