Step 1: Prepare the Apple Filling

1. Peel, Core, and Slice the Apples:

Start by peeling, coring, and slicing your apples. Granny Smith apples are ideal because their tartness balances the sweetness of the crumble, but you can use a mix of apples for more complexity.

2. Toss Apples with Lemon Juice:

In a large bowl, toss the sliced apples with lemon juice. This not only prevents browning but also adds a nice tang to the filling.

3. Add Sugar and Spices:

Add the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and cloves to the apples. Toss until the apples are evenly coated in the sugar and spice mixture. The cornstarch will help thicken the juices as the apples cook.

Step 2: Assemble the Gingerbread Crumble

1. Mix the Dry Ingredients:

In a separate bowl, combine the flour, oats, brown sugar, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Stir to combine, ensuring all the spices are evenly distributed.

2. Add the Wet Ingredients:

Pour the melted butter and molasses into the dry ingredients. Stir until the mixture comes together and forms a crumbly, sandy texture. The molasses adds depth and richness, giving the crumble its classic gingerbread flavor.

Step 3: Layer the Ingredients in the Slow Cooker

1. Add the Apple Filling:

Lightly grease your slow cooker with butter or non-stick spray. Add the prepared apple mixture to the bottom of the slow cooker, spreading it out evenly.

2. Top with the Gingerbread Crumble:

Sprinkle the gingerbread crumble mixture evenly over the apples. The crumble should fully cover the apple filling. As it cooks, the topping will become golden and crispy, while the apples underneath soften and bubble.

Step 4: Cook the Crumble

1. Set the Slow Cooker:

Cover the slow cooker with the lid and set it to low. Cook for 2 ½ to 3 hours. The apples should be tender, and the crumble topping should be firm and golden brown. Resist the urge to open the slow cooker during the cooking process, as it will release the heat and extend the cooking time.

Step 5: Serve and Enjoy

Once the crumble is done, turn off the slow cooker and let it sit for about 10 minutes to cool slightly. The juices will thicken as it cools. Scoop the warm gingerbread apple pie crumble into bowls and serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra special touch.