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

Lightly butter the inside of a medium slow cooker (about 4 to 6 quarts) or spray with nonstick cooking spray to help prevent sticking.

Peel, core, and thinly slice the apples into about 1/4-inch slices. Try to keep them roughly the same thickness so they cook evenly.

In a medium bowl, stir together the brown sugar and ground cinnamon until the cinnamon is evenly distributed and there are no big clumps of sugar.

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.

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