Crockpot Apple Cobbler (for breakfast)
I never would have thought to make apple crumble/cobbler/crisp (what’s the difference?) in the slow cooker had I not seen Elizabeth’s blog post. I’ve used my crockpot for multiple breakfast recipes recently, so I tagged this one as my next recipe to make. Apple crisp (or cobbler or crumble) is inherently healthy with all those apples and oats, and without TOO much sugar, or adding a scoop of vanilla ice cream, it can totally be enjoyed as breakfast. So I did.
2 pounds fuji apples, cored and sliced into quarters
4 cups old fashioned oats
1/2 cup almond flour (feel free to use any flour – I just wanted to use this one up)
1/2 cup brown sugar – I’d cut this back next time since the apples are plenty sweet and all that sugar defeats my “healthy breakfast” idea – whoops!
1/2 cup extra virgin coconut oil
Pinch of salt
A few generous shakes of cinnamon and pumpkin pie spice
Put apple slices in the base of your slow cooker. Sprinkle on cinnamon and pumpkin pie spice.
In a separate bowl, mix together oats, flour, sugar, oil, salt, and more cinnamon and pumpkin pie spice. Add oat mixture to the apples, distributing evenly.
Cook on low for 6 hours. Enjoy warm for breakfast (or ok ok, for dessert with vanilla ice cream). It didn’t come out crispy like apple crisp, but the oats were soft and the apples were practically applesauce. I paired this with a scoop of peanut butter on top for a protein boost. Deeeeelicious.