In a resealable bag, place one cup of the Cinnamon Spice Snax squares and using a mallet or rolling pin, smash the pieces into the size of peas. Use this in the oat mixture.
In a medium bowl, combine flour, oats, pecans, sugar, cinnamon, salt, and the crushed cinnamon spice snax mix. Using your (clean) fingers work the COLD butter into the dry ingredients until the mixture resembles coarse crumbs. Place in refrigerator. I like to keep the topping chilled until it's needed. This way the butter stays cold and the mixture stays crumbly. Plus, it won't melt too fast when heated.
Lightly spray the inside of your slow cooker (I used a 6 quart but a 4 quart works well, too). Place apples and pears in bottom of slow cooker.
Stir in the brown sugar, flour, cinnamon, salt, pinch of nutmeg, vanilla bean paste, and fresh lemon juice; coating all of the apples and pears.
Take crumb topping from refrigerator and crumble it over the fruit filling. Gently (using your fingers) press the crumbs into the fruit mixture.
This is the secret to the crisp crunchy topping: Place a clean dishtowel over the slow cooker, cover and cook on low for 2-3 hours or high for 90 minutes. Then, remove the dishtowel and continue cooking, uncovered, until the topping is browned and the apples are just tender, about 1 hour. You want tender fruit, not mushy. **The dishtowel will absorb the extra moisture and your topping will brown and be crisp! It really works!
Note that depending on your model and size of slow cooker or crock pot, the apple pear crisp may be done sooner than the time in this recipe. If cooking on low, check at the 90 minute mark to judge the doneness of the fruit. If on high, check at the 45 minute mark.
Serve warm as is, or with vanilla ice cream or whipped cream. Refrigerate leftovers (if there are any) in an airtight container for up to three days.