Spray a 5 or 6 quart crock pot with non-stick cooking spray. Spread the apple pie filling into the bottom of the slow cooker. In a large mixing bowl, mix together the other ingredients.
Then evenly pour this mixture on top of the apple pie filling in the crock pot.
Cover and cook on high for 2 hours to 2 1/2 hours until the edges are browned slightly and the apple crisp is cooked through.
Then serve warmed topped with ice cream or whipped cream and enjoy!
Notes
*Refrigerate the leftover apple crisp in an airtight container for up to 1 week. Reheat the leftovers before serving as this crisp is best served warmed.