Gluten Free Slow Cooker Apple Crisp

Gluten Free Slow Cooker Apple Crisp

After seeing Mary at Bunny's Warm Oven recently post her Crock Pot Apple Crisp, I NEEDED to make it gluten free so I could have some!  It wasn’t that hard to recreate with gluten free oats and a little gluten free flour.  I changed up a few other things and this made for a delicious treat for days.  I might have even had some for breakfast one day. ; )

There’s nothing quite like the fall aroma of baking apples with cinnamon and nutmeg!  I love that it was slow cooked, which made the smell go on longer.  The apples cooked perfectly to my liking, not too crisp and not too mushy.  Whether you make this with Mary’s version or my gluten free version, you will love it.  Of course all crisps are great with vanilla ice cream, but for me, it was perfect on its own and I didn’t need to make sure I had some ice cream I could eat.

Gluten Free Slow Cooker Apple Crisp, by Katrina, Baking and Boys!

Apple filling:

5-6 large apples, or 8 small-medium sized (I used 5 large organic Fuji apples), peeled, cored and cut into chunks 

1/4 cup organic coconut palm sugar

2 tablespoons raw honey

1 tablespoon non-GMO cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Crisp topping:

1 cup gluten free flour blend

1 cup gluten free old fashioned oats

1/3 cup organic light brown cane sugar, lightly packed

1/3 cup organic coconut palm sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

pinch of salt

1/3 cup coconut oil, chilled for a few minutes if it’s not solid

3/4 cup chopped pecans

Put the cut apples in the bowl of a slow cooker.  Add the sugar, honey, cornstarch, spices, lemon juice and vanilla and stir to combine. 

In a large bowl, mix together the flour, oats, sugars, spices and salt.  Work the coconut oil into the mixture, kneading it together with your fingers until it is all well combined.  Stir in the pecans.  Sprinkle the topping mixture evenly over the apples.  With the lid on the slow cooker, cook on high for 2 hours.  Remove the lid and cook for another hour.  Serve warm.  Or cold for breakfast the next day! ; )

So good, even right out of the slow cooker!