Preheat oven to 350 degrees Fahrenheit.

Combine the first four topping ingredients in a bowl and work through with your fingertips until coarse crumbs form.

Lay the crumbs on a lined cookie sheet and sprinkle with the cinnamon, oats, and pecans. Stir once to combine, then bake for 25 minutes.

Halfway through the baking, mix with a fork to create a crumbly texture. Return to the oven for the rest of the baking time, and until golden in color.

To assemble the fruit mixture, combine all the ingredients in a slow cooker on medium setting. Cook for five hours, turning the temperature to low when the apples have softened completely. (If your slow cooker does not have a medium setting, cook on high for two hours, and then reduce to low for the remaining three hours.) The fruit can be cooked on low for at least 12 hours.

Store the fruit mixture and crumbs separately. Right before serving, top the fruit mixture with crumbs.