Hi all!

I’ve never really exercised my photography skills (or lack thereof). Food has been the first thing I’ve really tried to take pictures of. My husband and I only have a few photos of our time together prior to starting this blog, mainly due to my avoidance of cameras and being in front of them. I’ve always envied girls around me who passionately take pictures of every major (or not so major) event in their lives, and while I’ll never be like that, I have found a subject to photograph that really enthralls me! Food!

Apple crisps are probably my favorite dessert, mainly because they don’t seem like a dessert! Fruit and oatmeal with a touch of sweetness….what’s to feel bad about? I actually love making them and then refrigerating them overnight to eat with yogurt the next day….but they aren’t bad warm with some vanilla ice cream either.

This recipe is one that you could easily make on a day (oh, say Thanksgiving?) when you  have eight other dishes to be preparing and monitoring. With very little actual hands-on time, it’s a healthy dessert that you can put together and walk away from for hours while focusing on your other courses.

SLOW COOKER BLUEBERRY APPLE CRISP

FILLING

4 apples, peeled and sliced (use sturdy apples such as Granny Smith unless you want mush!)

2 T. orange juice

1 T. lemon juice

1 t. cinnamon

1 T. whole wheat flour or brown rice flour (if gluten-free)

a few dashes of salt

2 t. maple syrup

3/4 c. blueberries, (I used frozen)

TOPPING

1/2 c. rolled oats

1/2 c. rolled oats, ground into flour

1/4 c. oat bran

1 1/2 t. pie spice (or more cinnamon)

1/4 t. salt

2-3 T. coconut sugar (brown sugar would work as well)

3 T. coconut oil or butter, semi-solid

1 T. almond milk

Mix the filling right in the slow cooker. Make sure the apples are all coated well. Set your slow cooker to HIGH.

Mix the topping in a separate bowl, starting with the dry ingredients first (oats, oat flour, oat bran, pie spice, salt, and sugar). Using your hands, cut in the oil or butter, breaking up the fat and creating a pebble-like texture. Add and stir in the milk. Sprinkle this mixture on top of the apples, cover, and let cook for 2 hours.

Remove and replace the lid in such a way that the crock pot is slightly uncovered. Set the slow cooker to LOW, and continue cooking for another hour.

This last step allows the topping to ‘crisp’ up!

Dollop with some ice cream, whipped coconut cream (which is what I did), or yogurt (which is what I also did the next day with the leftovers ), and enjoy!

What is your favorite healthy dessert?

Are you ready for Thanksgiving?

We still aren’t sure what we’re doing! My husband’s family has asked us over, but my husband gets off of work from a 24 hour shift that day, so he’s not sure he’ll be up for it. I’m embarrassed to tell you that last year we just made pizza. :-[

Shared with: Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy Friendly Wednesday, Gluten-Free Wednesday, Gluten-Free Friday, Fight Back Friday, Keep It Real Thursday, Wellness Weekend

 

Tagged: Apple, Blueberry, Crisp, Gluten-free, Healthy, Oats, Soy-free, Vegan