This Slow Cooker Pumpkin Apple Crisp is an easy dessert that's made completely in your crock pot!
For the pumpkin apple filling:
15ouncepumpkin puree (not pumpkin pie filling)(1 ¾ cups)
½cuppure maple syrup
6Granny Smith applespeeled, cored and cut into ¼-inch thick slices
For the crisp topping:
¾cupwhite whole wheat flouror all-purpose or whole wheat per preference
½cupcold unsalted buttercut into small cubes
¼cuppure maple syrup
freshly whipped cream or ice creamif desired
In a large bowl, whisk together pumpkin puree, ½ cup pure maple syrup, spices, and salt until well combined. Stir in apple slices. Transfer the mixture to your slow cooker insert.
In a medium bowl, stir together oats, white whole wheat flour and cinnamon. Use your fingertips to work the butter into the oat mixture until the mixture clumps together and the butter pieces are small. Stir in the ¼ cup maple syrup. Crumble the topping evenly over the filling in the slow cooker.
Cook on high for 2 to 2 ½ hours or on low for 3 to 3 ½ hours, until the apples are soft. Turn off the heat and let stand for at least 30 minutes and up to an hour before serving (keeping the lid on). Serve with freshly whipped cream or ice cream, if desired.
Refrigerate any leftovers, reheat and enjoy the next day.