During the fall and winter months, I absolutely love to fix a fresh batch of apple crisp. But I don’t make it during the rest of the year because it is simply to hot here in SC to turn the oven on and heat up the kitchen. So when I wanted to make a batch of apple goodness this week, I really wanted to see how my traditional apple crisp recipe turned out when done in the slow cooker!
This apple crisp recipe has been passed down in my family since my Grandmother’s generation and it is so yummy! So I fixed the recipe, tweaked just a little bit and set it to cook. The result of my little experiment? It was really yummy. The crust on top was softer and not crisp like the oven version, but taste was every bit as excellent. It was really yummy topped with freshly whipped real whipped cream! My hubby didn’t just go back for seconds, but thirds as well!! And he was more than willing to polish off the leftovers the next day!
I have found that this recipe works better with sweeter apples like gala or fuji. Often times the tart apples require a little additional sweetener or they are too tart.
- 5-6 cups apples, peeled, cored and sliced
- 2 tbsp water
- ½ cup sprouted wheat flour
- ½ cup butter, softened
- 1 cup Sucanat or palm sugar
- Place apples in crock and sprinkle on water and cinnamon to taste.
- In a medium mixing bowl, combine the flour, butter and Sucanat.
- Mix with a pastry blender until combined fully.
- Pour over the apples and pat down to form a crust.
- Cook on high for 2 hours or low for 4.
- Top with freshly whipped cream.