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.
- 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 (or substitute 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.
To ensure crumble is gluten free (if necessary), use certified gluten free oats and oat flour.
Dairy free/Vegan toppings: coconut milk frozen dessert
Serving size: ¾ cup Calories: 267 Fat: 13 gm Saturated fat: 8 gm Carbohydrates: 35 gm Sugar: 17 gm Sodium: 71 mg Fiber: 6 gm Protein: 4 gm Cholesterol: 0 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.