Crush stale mock-butter crackers over boiling tap water, accompanied by 4 ingredients, into slow cooker for a weekend treat that's the one everyone asks for

This slow cooker 6-ingredient mock apple pie is one of those funny little small-town recipes that somehow turns into the dish everyone asks for. It’s based on the old-school trick of using mock-butter crackers to mimic tender apple slices, all softened in hot water and warm spices. You simply crush stale mock-butter crackers right over boiling tap water in the slow cooker, stir in a few pantry staples, and let it bubble away into a cozy, spoonable pie filling. It’s perfect for weekends when you want that apple-pie comfort without peeling a single apple.

Spoon this warm mock apple pie into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also lovely served over plain yogurt for a not-too-sweet brunch treat, or spooned onto toasted pound cake for dessert. If you like a little crunch, sprinkle the top with chopped nuts or an extra handful of crushed crackers right before serving. A cup of coffee, hot tea, or cold milk rounds it out into an easy, homey weekend treat.

Servings: 6

4 cups boiling tap water

Set your slow cooker on the counter and make sure the insert is clean and dry. Place it on a stable surface, like a brown speckled laminate countertop or other heat-safe area.

Carefully measure 4 cups of very hot, boiling tap water. Pour the boiling water directly into the slow cooker insert.

Working quickly while the water is still steaming, hold a handful of stale mock-butter crackers over the slow cooker and crush them with your hands so the pieces fall right into the hot water. Continue until you have about 4 cups of roughly crushed crackers in the slow cooker. The pieces can be uneven; a mix of small bits and larger chunks gives a nice, apple-like texture.

Gently stir the cracker and hot water mixture so all the crumbs are moistened and starting to soften. It will look loose at first, but it thickens as it cooks.

Sprinkle the granulated sugar and ground cinnamon evenly over the wet cracker mixture. Drizzle in the lemon juice, then dot the top with the small pieces of butter.

Stir everything together until the sugar, cinnamon, and lemon juice are well combined with the softened crackers and the butter pieces are distributed throughout.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the mixture is thick, glossy, and spoonable, with a texture similar to chunky apple pie filling. Stir once or twice during cooking to keep the edges from sticking.

Once the filling has thickened to your liking, turn off the slow cooker. Let the mock apple pie sit, covered, for about 10 to 15 minutes to cool slightly and set up. The mixture will continue to thicken as it stands.

Serve the warm mock apple pie filling in bowls on its own, or spoon it over ice cream, yogurt, or pound cake. If you like, crush a few extra stale mock-butter crackers over each serving for a little extra crunch right at the table.

For a lighter version, you can reduce the sugar to 3/4 cup, especially if you’re serving this with sweet ice cream. If your family loves spice, add 1/4 teaspoon ground nutmeg or a pinch of ground cloves along with the cinnamon. For a richer, more buttery flavor, increase the butter to 3 tablespoons. If you’d like it to feel more like a traditional pie, spoon the finished filling into a pre-baked pie shell and let it cool until sliceable, or serve it over crushed graham crackers or shortbread. For kids who are sensitive to strong flavors, cut the cinnamon back to 2 teaspoons and skip the extra spices. You can also stir in a small splash of vanilla extract at the end of cooking for a softer, bakery-style flavor. If you need this dairy-free, use a dairy-free margarine or plant-based butter instead of regular butter. FOOD SAFETY TIPS: Use care when handling boiling tap water—pour slowly, keep kids’ hands back from steam, and avoid overfilling the slow cooker. Make sure your slow cooker insert is at room temperature before adding very hot water to reduce the risk of cracking. Keep the lid on while cooking so the mixture heats evenly and safely. Refrigerate leftovers in a covered container within 2 hours of cooking and use within 3 to 4 days. Reheat leftovers until steaming hot before serving, and discard if they develop an off smell or appearance.