Apple-Pecan Crisp (Crock Pot)

• 5 granny smith apples, peeled and cut into 1/4-inch-thick slices
• 2 tablespoons lemon juice
• 3/4 cup flour
• 3/4 cup dark brown sugar, firmly packed
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 cup butter, cold
• 3/4 cup pecans, toasted and chopped
• vanilla ice cream

1. Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat. (the apples can be cut ahead of time and covered in water).
2. Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal. (this can be made ahead of time and chilled).
3. Sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
4. Cover and cook on HIGH 1-1/2 - 2 hours or until apples are tender. Let sit for 15 - 30 minutes to cool slightly. Sprinkle with pecans.
5. Serve warm with ice cream.
6. Note: I cooked the toasted pecans with the apples and I quite enjoyed them that way.

apples, lemon juice, flour, dark brown sugar, cinnamon, salt, butter, pecans, vanilla ice cream

Taken from www.food.com/recipe/apple-pecan-crisp-crock-pot-231596 (may not work)