Two holiday classics - gingerbread and apple pie - join forces to create the ultimate Slow Cooker Apple Crumble. Gluten free and rich in fiber, this healthy apple crumble recipe will be an instant holiday hit. 
If you're looking for a hands-off holiday breakfast or dessert, let this slow cooker crumble do the heavy lifting.
It's basically the best of both worlds when it comes to gingerbread and apple pie. Brimming with warm spices and topped with a toasty oat and pecan topping, it's pure holiday comfort.
Not only is this crumble incredibly delicious, it's also:
- Very low maintenance. Prep work takes 15 minutes, tops.
- Nutritious! Featuring whole-grain oats, fiber-rich apples, flaxseeds, and heart-healthy nuts.
- Extremely versatile. You can substitute pears for apples, walnuts for pecans, or brown sugar for coconut sugar.
- Holiday-festive and fit to feed a crowd, yet incredibly quick and easy.
How to Make Slow Cooker Apple Crumble:
This healthy apple crumble can do double duty for both breakfast and dessert.
For breakfast, I like to mix plain Greek yogurt with a dash of honey and add a generous dollop on top of the warm crumble.
For dessert, there will absolutely be a scoop of vanilla ice cream on top. Just like with apple pie, the ice cream topping is a non-negotiable. Especially when it melts down and creates silky ribbons of creamy goodness in every crevice of the crumble. Truly the best thing ever.
The Ingredients
- Apples: I suggest using a mix of sweet and tart apples, such as Granny Smith + McIntosh, which lend a more balanced bite.
- Oats: The oats add a pleasing, hearty crunch that strikes an ideal balance with the pie filling-like apples underneath. Just make sure you use old-fashioned rolled oats, and not quick-cooking or steel cut oats.
- Oat Flour: Basically rolled oats pulverized into a flour, oat flour is a great gluten-free option for this crumble. Alternatively, you can use all-purpose or white whole-wheat flour.
- Flaxseed: A fantastic source of heart-healthy omega-3 fats and fiber.
- Sugar: I like using either coconut or brown sugar, both of which have richer flavor to complement the fall spices.
- Molasses: The signature ingredient in gingerbread known for its rich depth of flavor. Fun fact: molasses is actually quite nutritious. It's brimming with essential minerals including potassium, calcium and iron.
- Oil: You can use either melted coconut oil or butter.
- Spices: I love using apple pie spice, which adds warm, cozy notes to each bite. Also, an extra dash of ground ginger is a game changer.
- Nuts: In addition to the oats, either pecans or walnuts add scrumptious crunch and nuttiness to the topping.
The Directions
Step 1: Prepare Crumble Mixture
In a large bowl, combine oats, oat flour, sugar, pecans, flax or chia seeds, spices, and salt; stir to combine. Add coconut oil (or butter) and molasses; mix well. Set aside 1 cup of mixture. Add apples to remaining oat crumble mixture; toss to combine.
Step 2: Slow Cook Apple Crumble
Coat a 4- to 5- quart slow cooker with cooking spray. Pour apple mixture into slow cooker. Sprinkle with reserved 1 cup oat crumble mixture. Cover and cook on LOW for 3 to 4 hours, until apples are soft and top is browned.
Serve with a scoop of yogurt or ice cream!
How to Store and Reheat:
- To Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To Reheat: Place leftovers in an 8x8-inch greased baking dish. Bake at 350ºF for 20 to 25 minutes, or until warmed through.
- To Freeze: Let the crumble cool completely before placing in an airtight freezer-safe storage container. Freeze the crumble for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Slow Cooker Recipes to Try:
Slow Cooker Sweet Potato Black Bean Chili
Slow Cooker Apple Pie Steel Cut Oats
Crockpot Vegetarian Chipotle Chili with Quinoa
I hope you will give this fabulously delicious healthy apple crumble a try this holiday season!
And if you do, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Slow Cooker Gingerbread Apple Pie Crumble
Equipment
- 4- to 5- quart slow cooker
Ingredients
- 1 ½ cups old fashioned rolled oats
- ½ cup oat flour
- ⅓ cup brown sugar (sub coconut sugar)
- ⅓ cup finely chopped pecans (sub walnuts)
- 2 Tbsp. chia seeds or ground flaxseeds
- 1 Tbsp. apple pie spice (sub pumpkin pie spice)
- ½ tsp. ground ginger
- ½ teaspoon sea salt
- 5 heaping cups thinly sliced apples (~¼-inch thick) no need to peel
- ⅓ cup melted butter or coconut oil
- 2 Tbsp. molasses
- Cooking spray
- Vanilla yogurt or ice-cream for topping
Instructions
- In a large bowl, combine oats, oat flour, sugar, pecans, flax or chia seeds, spices, and salt; stir to combine. Add melted coconut oil (or butter) and molasses; mix well. Set aside 1 cup of mixture. Add sliced apples to remaining oat mixture; toss to combine.
- Coat a 4- to 5- quart slow cooker with cooking spray. Pour apple mixture into slow cooker. Sprinkle reserved 1 cup oat mixture overtop. Cover and cook on LOW for 3 to 4 hours, until apples are soft and top is lightly browned.Serve with a scoop of yogurt or ice cream!
Notes
- To Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To Reheat: Place leftovers in an 8x8-inch greased baking dish. Bake at 350ºF for 20 to 25 minutes, or until warmed through.
- To Freeze: Let the crumble cool completely before placing in an airtight freezer-safe storage container. Freeze the crumble for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Alison
This sounds great!! I’m going to make it for Thanksgiving with your raw pumpkin bars. Do you recommend a certain apple variety?
Btw I loved your recipes in Cooking Light & am so glad you’re still at it! 🙂
Hayley
About how big is a serving size?