Instructions:
Lightly coat the inside of a 5-quart slow cooker with nonstick cooking spray. If any lands on the rim where the lid rests, wipe clean with a paper towel.
In a large bowl, stir together the apples, cornstarch, and 1 teaspoon cinnamon until the apples are evenly coated. Spread into the bottom of the prepared slow cooker, and cover. Bake on “Low” for 3 hours.
After 2 hours 45 minutes, prepare the crumble. Whisk together the oats, flour, ginger, and remaining cinnamon in a medium bowl. Add in the molasses, agave, and butter, mixing until completely incorporated and no dry bits remain.
After 3 hours, carefully remove the lid, and sprinkle the crumble evenly over the top of the apples. Replace the lid, and continue to bake on “Low” for an additional 2 hours 15 minutes. Remove the lid, turn off the slow cooker, and let the crumble cool completely to allow the juices to thicken before serving.
Notes: For a vegan version, substitute coconut oil or Earth Balance Buttery Spread for the butter.
I have not tried making this in the oven. You could probably bake it at 350°F in a 9”-square pan. Bake the apples first for 30-45 minutes, or until barely tender; then add the crumble on top and bake for an additional 30 minutes.
Resource: amyshealthybaking.com