Place the flour, oats, and light brown sugar in a large bowl and pour over the melted butter. Mix until crumbles form.
125 g Plain Flour, 125 g Porridge Oats, 125 g Light Brown Sugar, 125 g Unsalted Butter
Butter the slow cooker basin and place the thinly sliced apples, cinnamon, and caster sugar in it. Give it a good mix with a spoon.
1 tablespoon Butter, 6 Bramley Apples, 50 g Caster Sugar, ½ teaspoon Cinnamon
Top the apples with the crumble topping and lightly press it down with the back of a spoon or your hand.
Put a tea towel under the lid then flip up the edges of the tea towel over the lid so they don't hang down over the slow cooker.
Slow cook on a high setting for 2.5 hours then remove the lid (and tea towel) and cook for a further 45 minutes to crisp up the crumble topping.