It is October and boy am I excited about that fact. I definitely love the summer, but I am ready for cooler days and a change of season. I’ve been putting my crock pot to good use these past few weeks, breaking out some of my favorite soups and chilis but it was definitely time for a treat.
Apple crisp is the perfect treat for the non-baker and this recipe utilizes the slow cooker so it could not be any easier. Just mix everything together and you’re done! It is the perfect recipe for a fall party, potluck or tailgate party. Personally, I tried it out on some friends at a girl’s night get-together and it was a big hit.
What is your favorite part of fall? Sweaters? Scarves? Pumpkins? Let us know below.
Slow Cooker Apple Crisp (AIP/Paleo)
For The Apple Mixture:
8 Granny Smith Apples, cored and cut into chunks
1/2 cup of maple syrup
2 tsp cinnamon
1/4 tsp salt
For The Topping:
1 cup of shredded, unsweetened coconut
3/4 cup of cassava flour
1/4 cup coconut sugar
1 tsp cinnamon
1/4 tsp salt
1/2 cup of solid (not melted) coconut oil
Place your sliced apples in the slow cooker. Add your maple syrup, cinnamon, and salt. Stir to combine.
In a food processor or with a mixer, combine your shredded coconut, cassava, coconut sugar, cinnamon, salt and coconut until the mixture starts to clump together.
Sprinkle your topping onto your apples, cover an cook on high for 2 hrs or on low for 3-3 1/2 hrs or until the apples are very soft. Let stand for 30mins-1hr before serving. Serve with whipped coconut cream as garnish (optional).