This slow cooker 5-ingredient apple brown betty is my modern take on a recipe I found in my great-aunt’s handwritten box from the early 1960s. It’s the kind of cozy, no-fuss dessert that would show up at church potlucks and Sunday dinners, and it feels especially perfect for holidays like Mother’s Day brunch. The apples turn soft and cinnamon-kissed, and the buttery breadcrumb topping gets golden and caramelized right in the slow cooker. It’s simple, nostalgic, and one of those recipes that somehow tastes like a hug from your grandma.
Serve this warm right out of the slow cooker, spooned into small bowls. It’s especially good with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream over the top (very old-school, but so good). For brunch, pair it with scrambled eggs, bacon, and coffee for a sweet finish.
If you’re serving a crowd, keep the slow cooker on warm and set out small bowls and spoons so everyone can help themselves as they pass by the brunch spread.
Slow Cooker 5-Ingredient Apple Brown Betty
Servings: 6-8
Ingredients
6 medium firm apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
1 cup packed light brown sugar
1 1/2 cups plain dry breadcrumbs
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons ground cinnamon
Directions
Lightly butter the inside of a medium slow cooker (about 4 to 6 quarts) or spray with nonstick cooking spray to help prevent sticking.
Peel, core, and thinly slice the apples into about 1/4-inch slices. Try to keep them roughly the same thickness so they cook evenly.
In a medium bowl, stir together the brown sugar and ground cinnamon until the cinnamon is evenly distributed and there are no big clumps of sugar.
In a separate bowl, combine the dry breadcrumbs and melted butter. Stir until all the crumbs are evenly moistened and look like damp sand
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