Description
This Slow Cooker Gingerbread Apple Pie Crumble is a warm, comforting dessert or breakfast treat combining tender spiced apples with a nutty oat topping infused with molasses and gingerbread spices. Perfectly cooked in a slow cooker for a hands-off approach, it offers a gluten-free, naturally sweet option topped with creamy vanilla yogurt or ice cream.
Ingredients
For the Crumble Mixture
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup oat flour
- 1/3 cup brown sugar (can substitute coconut sugar)
- 1/3 cup finely chopped pecans (can substitute walnuts)
- 2 Tbsp chia seeds or ground flaxseeds
- 1 Tbsp apple pie spice (can substitute pumpkin pie spice)
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
For the Filling
- 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 for slow cooker
For Serving
- Vanilla yogurt or ice cream
Instructions
- Prepare the Crumble Mixture: In a large bowl, combine rolled oats, oat flour, brown sugar, chopped pecans, chia seeds (or flaxseeds), apple pie spice, ground ginger, and sea salt. Stir well to distribute all ingredients evenly. Add the melted butter or coconut oil and molasses, mixing thoroughly to bind the dry ingredients. Set aside 1 cup of this oat mixture for topping.
- Mix Apples with Oat Mixture: Add the thinly sliced apples to the remaining oat mixture in the bowl and toss gently but thoroughly to coat the apples with the spiced oat mixture ensuring an even spread of flavors.
- Prepare the Slow Cooker: Spray a 4- to 5-quart slow cooker generously with cooking spray to prevent sticking. Pour in the apple and oat mixture, spreading it evenly in the slow cooker base.
- Add Topping and Cook: Sprinkle the reserved 1 cup of oat crumble mixture evenly over the apple filling as a topping. Cover the slow cooker with its lid and cook on LOW for 3 to 4 hours. The dish is ready when the apples are tender and the topping is lightly browned, providing a pleasant texture contrast.
- Serve: Spoon the warm gingerbread apple pie crumble into bowls and top with a scoop of vanilla yogurt or ice cream to enhance the comforting flavors and add creaminess.
Notes
- To Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To Reheat: Place leftovers in an 8×8-inch greased baking dish and bake at 350ºF for 20 to 25 minutes until warmed through.
- To Freeze: Cool the crumble completely before placing it in an airtight freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Breakfast, Dessert
- Method: Slow Cooking
- Cuisine: American
