Apple pie and gingerbread unite in the slow cooker to create a cozy crumble ribboned with oat and flaxseed streusel, studded with pecans and filled with warming spice. Nutritious enough for breakfast, yet sweet enough for dessert.Is anyone else in need of an EASY peasy Thanksgiving (or Christmas) morning breakfast? This one has won over my heart in the most charming of ways.
Let me explain. Not only is this crumble incredibly delicious, it’s also:
- Very low maintenance. Prep work takes 15 minutes, tops.
- Nutritious! SO nutritious, friends. Whole grain oats, flaxseeds, coconut oil, apples, nuts, molasses, YES! Plus, 5 grams of fiber per serving.
- Extremely versatile. You can substitute pears for apples, walnuts for pecans, brown sugar for coconut sugar. Sky is the limit.
- Holiday-festive and fit to feed a crowd, yet incredibly quick and easy.
Ok, funny story time. I posted this ^ photo on Instagram last night and, unbeknownst to me, there was a small piece of burlap cloth that found it’s way into the bowl of crumble. I didn’t notice it when I was photographing, because I was rushing to take photos before the sun went down (at like 4PM!), but plenty of folks noticed it on Instagram.
“Uh, I believe there is a hair in there.” Gah!! It’s not hair. I’m a brunette. And so is my dog!
But even if it were a hair, I promise this crumble is so delicious that you wouldn’t even care. LOL ohhh, life. You win again. I’ll go take a seat now. This hair-less crumble only requires 3 hours of cooking in the slow cooker, so if you “set it and forget it” first thing in the morning, it’s ready in time for a late breakfast, brunch, or mid morning pick-me-up.
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, cool goodness into every crevice of the crumble. Ugh, truly the best thing ever.Also, did you guys know that molasses (the signature ingredient in gingerbread) is actually quite nutritious? It’s brimming with essential minerals including potassium, calcium and iron. It’s velvety texture and rich depth of flavor adds body and warmth to an array of fall treats.
The most common forms of molasses are made from either sugar cane or sugar beet juice which is boiled down to a syrup. Most sweet recipes call for either light or dark unsulphured molasses. Blackstrap molasses is quite bitter and better suited for savory dishes.I hope you will give this fabulously delicious breakfast/dessert a try this holiday season!
As always, be sure to tag #dishingouthealth in your recipe creations so I can gawk over them! Cheers!
- 5 cups thinly sliced (~1/4-inch thick) apples (about 4 medium-sized apples)
- 1 cup old fashioned oats
- ¾ cup oat flour
- ⅓ cup coconut sugar (sub for date sugar or light brown sugar)
- 2 tbsp ground flaxseed
- 2½ tsp apple pie spice
- ½ tsp salt
- ⅓ cup coconut oil, melted
- 2 tsp molasses
- 3 tbsp chopped pecans
- Cooking spray
- Optional toppings: plain (or vanilla) Greek yogurt, vanilla ice cream
- In a large bowl, combine oats, flour, sugar, flax, salt, and apple pie spice. Stir with a whisk. Add coconut oil and molasses. Mix to combine. Set aside ¾ cup of mixture. Add 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 evenly with reserved ¾ cup oat mixture. Sprinkle evenly with crushed pecans. Cover and cook on LOW for 3 hours, until apples are soft and top is browned.
Dairy free/Vegan toppings: So Delicious Coconutmilk Frozen Dessert