I’m keeping to my theme of fall meals and found a great dessert to make in your trusty crockpot. It combines two of my favorite fall fruits, pumpkin and apple.
This recipe was found at kristineskitchenblog.com.
Slow Cooker Pumpkin Apple Crisp
For the pumpkin apple filling:
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1/2 cup pure maple syrup (or molasses)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 apples peeled, cored and cut into 1/4-inch thick slices
For the crisp topping:
- 1 cup old-fashioned oats
- 3/4 cup flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter cut into small cubes
- 1/4 cup pure maple syrup (or brown sugar)
For serving: Whipped topping or ice cream (optional)
1) In a large bowl, whisk together pumpkin puree, 1/2 cup maple syrup, spices, and salt until well combined. Stir in apple slices. Transfer to your slow cooker insert.
2) In a medium bowl, stir together oats, 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 1/4 cup syrup. Crumble the topping evenly over the filling in the slow cooker.
3) Cook on high for 2 to 2 1/2 hours or on low for 3 to 3 1/2 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 whipped topping or ice cream, if desired.
Notes: Refrigerate any leftovers, reheat and enjoy the next day!