Source: Apple Crisp, Southern Living Slow-Cooker Cookbook
8 large Granny Smith apples, peeled and sliced (about 4 pounds)
1½ cups all-purpose baking mix, divided
1 cup firmly packed light brown sugar, divided
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
5 tablespoons butter, cut into pieces and divided
Combine apples, ½ cup baking mix, ½ cup brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg, tossing to coat. Add 3 tablespoons butter. Spoon into a lightly greased 5-quart slow cooker.
Combine remaining 1 cup baking mix and remaining ½ cup brown sugar; cut in remaining 2 tablespoons butter with a pastry blender until crumbly. Sprinkle evenly over apple mixture.
Cover and cook on low for 7½ hours or until apples are tender and topping is golden. Serve with ice cream.