Slow Cooker Pumpkin Apple Crisp
from kristineskitchenblog.comThis Slow Cooker Pumpkin Apple Crisp is an easy dessert that's made completely in your crock pot!
Servings: 8
Calories: 351kcal
Ingredients
For the pumpkin apple filling:
- 15 ounce pumpkin puree (not pumpkin pie filling) (1 ¾ cups)
- ½ cup pure maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 Granny Smith apples peeled, cored and cut into ¼-inch thick slices
For the crisp topping:
- 1 cup old-fashioned oats
- ¾ cup white whole wheat flour or all-purpose or whole wheat per preference
- ½ teaspoon ground cinnamon
- ½ cup cold unsalted butter cut into small cubes
- ¼ cup pure maple syrup
For serving:
- freshly whipped cream or ice cream if desired
Instructions
- 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.
Notes
Refrigerate any leftovers, reheat and enjoy the next day.
Nutrition
Serving: 1/8 recipe | Calories: 351kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 82mg | Potassium: 373mg | Fiber: 7g | Sugar: 34g | Vitamin A: 8700IU | Vitamin C: 8.5mg | Calcium: 76mg | Iron: 1.7mg
