Slice and peel the apples.
In a large bowl, combine the yellow cake mix, sugar and cinnamon powder.
Add in the melted butter and stir to combine and crumbly.
Pour apples into bowl of slow cooker.
Set slow cooker to high.
Pour the caramel sauce over the apples.
Pour dry ingredients over the apples and caramel.
Spread it out with a spoon so that the entire surface is covered.
Cover and cook on high for 2 hours.
After 2 hours, set the slow cooker to low and remove the lid.
Let sit for 30 minutes without the lid so that the top of the crisp can harden.
Serve with Vanilla Ice Cream and Caramel Drizzle.