Slow Cooker Gingerbread Apple Pie Crumble
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.
Servings: 6 servings
Equipment
- 4- to 5- quart slow cooker
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup oat flour
- 1/3 cup brown sugar (sub coconut sugar)
- 1/3 cup finely chopped pecans (sub walnuts)
- 2 Tbsp. chia seeds or ground flaxseeds
- 1 Tbsp. apple pie spice (sub pumpkin pie spice)
- 1/2 tsp. ground ginger
- 1/2 tsp sea salt
- 5 heaping cups thinly sliced apples (~1/4-inch thick) no need to peel
- 1/3 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
Serving: 1cup | Calories: 400kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Sodium: 198mg | Fiber: 7g | Sugar: 27g