Many people don't think of using a slow cooker to make dessert, but I like finishing up our dinner and having this hot, scrumptious apple treat waiting to be served up. I can start it in the morning and not think about it all day. —Jacki Every, Rotterdam, New York
I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping.
-Shirley Dreher, Clark, South Dakota