Crockpot Apple Crisp

I've been wanting to try this intriguing recipe for some time. I printed the recipe as soon as I saw it at Tiffany's Eat at Home blog.  I have followed her for some time and seem to make a lot of her simple, family-friendly recipes.

My brother, Alan, and his sweet wife, Heidi, were coming for a visit and I thought this would be the perfect treat to follow a nice meal of soup, sandwiches, and fresh tomatoes from a local farmer's market. 

This was a photo before it began baking...

MMMMM!

This was mighty tasty and I can hardly wait to make it again.  A terrific way to use up some apples that have been in the crisper for a while. 

...And when you need the oven for other things, or want to keep the house cooler. 

It was perfect served with vanilla ice cream and caramel syrup.

I cut back on the amount of sugar a bit, used white whole wheat flour and added some fresh grated nutmeg to the apples.  

I REALLY love the addition of the dried cranberries and pecans. 
The berries add a sweetness and the pecans a good crunch.

Do try it soon!  On a scale of 1 - 10, I rate this dish an 11!  

If you like apples, you'll enjoy this yummy and convenient dessert. 

The leftovers, after chilled, were just as yummy too!

CROCKPOT APPLE CRISP 

3/4 c. brown sugar

(I used 1/2 c. brown sugar + 1/4 c. xylitol) 

1 c. old fashioned oatmeal

1/2 c. (white whole wheat) flour

1/4 c. butter

3 - 4 c. apples, peeled and sliced

(I used a mixture of gala and cortland) 

1 tsp. freshly grated nutmeg, optional

1/4 c. dried cranberries 

1/3. c. chopped pecans

1/3 c. sugar (or substitute)

1 tsp. cinnamon 

(I always use Pampered Chef's Cinnamon Blend)

3/4 c. water

caramel ice cream topping, optional

In medium bowl, combine brown sugar, oats and flour. Cut in the butter with a pastry blender or fork until mixed evenly.

In large bowl, combine apples, nutmeg, cranberries and pecans. Add half the crumb mixture, stirring to combine evenly. Pour into greased crockpot.

In small bowl, combine sugar and cinnamon; stir until blended.  Add water and stir; then pour over apples. Top with remaining crumbs. 

Before placing lid on crock, place 2 paper towels across the top.

(This prevents the moisture from falling onto the top of your dessert). Cook on high for 3 hours or low for 5 - 6 (or even longer!). 

Remove cover and paper towels; allow to stand at least 15 minutes before serving.  It will stay warm for over 30 minutes.  Serve warm with ice cream and caramel ice cream topping if desired. 

A Perfect Fall Treat!

Linked to Scrumptious Sunday
          Keep Calm & Cook On: Crockpot Recipes
Full Plate Thurs
Whatcha Crockin' Wednesday
Weekend Potluck
GBP Roundup - Crockpot
Meal Plan Monday