Author: Family Circle

• 1/2  cup flour
• 1/4  cup light-brown sugar
• 1/4  cup granulated sugar
• 1/4  teaspoon cinnamon
• 1/8  teaspoon nutmeg
• Pinch salt
• 4  tablespoons cold unsalted butter, cut into pieces
• 1/2  cup chopped pecans

• 3  tablespoons granulated sugar
• 2  teaspoons lemon juice
• 1-1/2  teaspoons cornstarch
• 1/4  teaspoon ground ginger
• 1/4  teaspoon ground cinnamon
• 6  large Granny Smith apples, peeled, cored and cut into 1/2-inch wedges (10 cups)
• Vanilla ice cream (optional)

Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside.

Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.

Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.

Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.