Found this in my great aunts recipe box from 1962 and made it for mothers day brunch. My mom cried actual tears

In a separate bowl, combine the dry breadcrumbs and melted butter. Stir until all the crumbs are evenly moistened and look like damp sand.

Sprinkle a thin layer of the buttery breadcrumb mixture over the bottom of the slow cooker to create a base for the apples.

Add a layer of apple slices over the crumbs, overlapping them slightly. Sprinkle a few spoonfuls of the cinnamon brown sugar mixture over the apples.

Repeat layering: breadcrumbs, then apples, then cinnamon sugar, until all the apples are used. Finish with the remaining buttery breadcrumbs spread evenly over the top to form a full, even layer.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the apples are very tender and the edges of the breadcrumb topping look set and golden. (The topping won’t be crispy like an oven crisp but will be golden, buttery, and slightly caramelized around the edges.)

Once done, turn off the slow cooker and let the apple brown betty sit, covered, for 10 to 15 minutes. This resting time helps the juices thicken slightly and the topping firm up a bit.

Spoon the warm apple brown betty straight from the slow cooker into bowls. Serve as-is or with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Variations & Tips

To stay close to the 1960s vibe, this version uses pantry staples and breadcrumbs instead of oats, but you can still tweak it. For a slightly tangier flavor, use all Granny Smith apples; for a sweeter dessert, mix in Honeycrisp or Gala. If you only have salted butter, you can use it and simply skip adding any extra salt. For a warmer spice profile, add 1/2 teaspoon ground nutmeg or a pinch of ground cloves with the cinnamon. If you prefer a less sweet dessert, reduce the brown sugar to 3/4 cup.