• Lightly grease your slow cooker.
• Put the apple pie fruit into the bottom of the slow cooker.
• Blend butter, sugar, flour and coconut in a food processor until well combined then spread the mixture on top of the apple pie fruit until covered.
• Cook on high for 1.5 - 2 hours using the tea towel trick, until crumble has a golden top.

Notes

• You may sprinkle some cinnamon to the apple pie fruit before you add the remaining ingredients on top. My kids don’t like cinnamon so I sprinkle some on top of my own serving after it’s been cooked.
• Serve with ice cream or cream or custard or whatever you desire.
• ** This recipe was originally for cooking in the oven at 180 oC for 40 mins. I decided to try out the same recipe in the slow cooker whilst travelling in the caravan (it has no oven) and it turned out well. With no food processor for the crumble mixture, I just creamed the soft butter and sugar in a large bowl with a wooden spoon and then stirred in the flour & coconut.
• I used a 5.5L Sunbeam oval shaped slow cooker for this recipe but doubled the recipe when I used a bigger rectangular slow cooker at home.