Pour the apple pie filling into a 4 quart crock pot.

Mix the brown sugar, flour, almonds/almond meal, baking powder, cinnamon and salt in a bowl.

Cut the butter into pieces and using your hands rub the butter into the dry ingredients until medium crumbles form.

Remove ½ cup and set aside.

Beat the egg and vanilla together.

Add the egg to the bowl with the remaining ingredients.

Drop dough by the spoonful over the top of the apple pie filling.

With the back of the spoon spread the topping over the apples.

Sprinkle reserved crumbs over the top.

Cover the top of the crock pot with a triple layer of paper towels.

Place the crock pot lid over the paper towels.

Cook for 2.5 hours on low.

After 2.5 hours remove the lid and paper towels and continue to cook for another 30-45 minutes or until the topping has cooked through.