Begin by washing and drying 4 to 6 firm apples like Granny Smith or Honeycrisp. Core and slice them evenly, aiming for about 1/2-inch thick pieces. Once prepped, gently place the apple slices into your Crock-Pot, spreading them out to ensure even cooking.

In a medium bowl, combine 6 tablespoons of softened butter, 1/4 cup chopped pecans, 1/4 cup old-fashioned oats, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch of kosher salt. Use a fork to blend these ingredients until they create a crumbly mixture, reminiscent of a streusel topping.

Evenly distribute the crumb mixture over the prepared apple slices in the Crock-Pot, ensuring the apples are well-covered.

Cover the Crock-Pot with its lid and set it to cook on low for about 2 hours. After about an hour and a half, check for tenderness; the apple slices should be tender yet hold their shape.

Once cooked, carefully unplug the Crock-Pot and let the apples sit for a few minutes before serving. Scoop the warm Crock-Pot Baked Apples into bowls, ensuring you get some of that crunchy topping in each serving.