Suggestions for crock-pot Apple Betty or Crisp
I have a recipe for an apple cobbler-type recipe done in a crockpart. The extremely simple recipe calls for 2 cans apple pie filling, 1 box spice cake mix and 2 sticks butter. Put the ingredients in the crock pot in the above order ( filling in first, cake mix next, butter last). Put the crock pot on "high" for 2 to 21/2 hrs and walk away.
Here is the problem. The CRISP crust is MIA. The outer edges of of the crust get slightly crisp, the interior portion, while fully cooked, is soft and gritty. I've made the recipe twice, using the same ingredients and ounts both times. I increased the cooking time to 3 hours on the do-over. Not much better. I want the crust firm and crisp. Suggestions? Thanks.