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

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.

For a crunchier top, remove the slow cooker insert when the betty is done and briefly place it (if oven-safe) under the broiler for 2 to 3 minutes, watching closely so it doesn’t burn. You can also swap part of the breadcrumbs for crushed plain graham crackers for a slightly more cookie-like flavor.

Food safety tips: Keep the slow cooker covered while cooking to maintain a safe temperature. If you prep the apples ahead, toss them with a little lemon juice and store covered in the refrigerator; do not leave sliced apples at room temperature for more than 2 hours. Leftovers should be cooled, then stored in an airtight container in the refrigerator and eaten within 3 to 4 days. Reheat gently in the microwave or in the slow cooker on warm until heated through.