I think the last time I posted I mentioned this recipe be up within the week. Yeah right!!! And that last post was Thanksgiving. It is almost the end of December and just a few days till Christmas. I hope everyone been enjoying their holiday. Spending as much time with family and being around your favorite friends. In Las Vegas, November and December are pretty slow months when your job revolves around travel (IE. I work for a rental car company). Let me tell you, December has been so busy preparing for what is coming in 2013. I can’t wait for 2013 to get here because it is going to be a good year for Las Vegas! I can see it now.
In the meantime, I made the following apple crisp twice. I’ll probably make it again for Christmas. It makes your entire house smell like cinnamon apples and it is so delicious cold with plain Greek yogurt on top. The best thing about making your apple crisp in the slow cooker, no messes and you just dump everything in all at once and cook on high for 3-4 hours. I’d recommend cutting your apples into thick slices, that way they soften up and don’t fall apart easily. The first time around I went with thinly sliced apples and it was more like a chunky applesauce. If you need to make a larger batch, just double this recipe.
Gluten Free Slow Cooker Apple Crisp
3 large apples (granny, fiji, pink lady, honeycrisp etc)
1 tablespoon lemon juice
1/2 tablespoon corn starch
1/2 tablespoon pumpkin pie spice
2 tablespoons stevia
2 tablespoons walnuts, chopped
2 tablespoons blanched almond flour
1 tablespoon coconut flour
1/4 cup gluten free rolled oats
3 tablespoons light brown sugar
1/2 tablespoon cinnamon
Dash of salt
2 tablespoons unsalted butter, chilled
Peel and slice apples into thick slices, then place into the slow cooker. If you’d prefer a more chunky applesauce texture, slice thinner.
Combine lemon juice,corn starch, pumpkin spice and stevia and mix into apples. In a small bowl combine walnuts, almond/coconut flour, rolled oats, brown sugar, cinnamon, salt and cubed butter. With hands or fork, mush everything together until you get a course sandy texture. Place crisp on top of apples in the slow cooker. If you’d like, add some more walnuts to the top.
Place lid on top of slow cooker, set on high and cook 3-4 hours. It may cook faster so I’d recommend checking it out after 2 hours. Serve up with vanilla bean ice cream and call it a night!
I will try to check back in around Christmas, if not.. maybe before 2013.
Happy Holiday’s from Fallon’s Cucina!