My mom can’t cook. She has lots of great qualities, but she can’t cook. Growing up there was lots of burned fajita veggies, pancakes with batter in the middle, and lumpy Mac and cheese. But, there were a few recipes she excelled at. Her apple pie was delicious.
A few years ago she went gluten free for health reasons, so no more apple pie for her. So when I found myself with lots of apples, I thought it’d be nice to make a dessert that was reminiscent of her apple pie that she could actually eat. Bonus points for it being made in my slow cooker.
Ingredients for the Crumble Top
- 1 cup gluten free flour (I used Bob’s Red Mill 1 to 1 Baking Flour)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter
- 1 cup walnuts
Ingredients for the Apples
- 1/3 cup white sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 2 tablespoons lemon juice
- 6 cups apples, peeled, cored and chopped (I used 8 small Gala apples)
Instructions
- Put all of the ingredients for the crumble topping, except the butter, into a food processor.
- Cut your butter into pats and add it to your food processor.
Pats of butter
Crumb texture - Pulse for 30 seconds to 1 minute until you get a crumb texture. Set aside.
- Mix your white sugar, cornstarch, ginger and cinnamon together.
- Dump your chopped apples, the sugar mixture, and the lemon juice into your slow cooker and stir until your apples are evenly coated.
Chopped apples. Bite size. - Evenly pour your crumb topping on top of your apples.
- Cook on the high setting of your slow cooker for two hours.
And that’s it. Serve with vanilla ice cream and enjoy having your whole house smell like apple crisp. And if you don’t have a gluten allergy, feel free to use regular flour, it’ll still turn out yummy.
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