Found this in my great aunt’s recipe box from 1962 and made it for Mother’s Day brunch. My mom actually cried. 🥹💛

Tip: Make sure the breadcrumbs are fully coated so they turn buttery and golden while cooking.

3. Layer the buttery breadcrumbs, apples, and cinnamon sugar in the slow cooker, ending with a final breadcrumb layer on top.

Lightly press each layer down so everything cooks evenly and the flavors blend together beautifully.

4. Cover and cook on LOW for 3½–4½ hours.

It’s ready when the apples are soft and the topping is golden and caramelized around the edges.

5. Let it rest for 10–15 minutes before serving.

This helps the sauce thicken slightly and gives the dessert its rich, cozy texture.

Perfect served warm on its own or with vanilla ice cream