Contributing Writer: Jamie Sanders
Yum, who doesn’t love warm Apple Crumble served with a scoop of Vanilla Ice Cream? I’ve had this recipe tucked away in one of my recipe books for a while and finally had a chance to try it out. Wow, was my family happy to be the taste testers!
The recipe is called “Apple Crumble”, but I found the crumble part had a consistency more like a delicious oatmeal cookie. Possibly I needed less butter or maybe my butter was not cold enough? Didn’t really matter in the end because this was gobbled up in a flash! What made it even better was that I threw it all together and into the slow cooker after I made lunch, and it was ready by dinnertime.
Here is the recipe if you would like to try to make your own Slow Cooker Apple Crumble.
1 cup all purpose flour
1 cup old fashioned rolled oats
2/3 cup brown sugar
1/4 cup white sugar
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
pinch of salt
1 cup walnuts or pecans, roughly chopped (optional)
1 cup cold butter cut into pieces
4 to 6 large apples peeled cored and thickly sliced (you want about 6 cups)
4 to 5 tbsp apple juice ( I didn’t have any apple juice, so used 1 tbsp lemon juice and the rest water)
In a large bowl, stir the flour, oats, sugar, nutmeg, cinnamon and nuts together until combined. Add the butter and mix with a pastry blender, fork or hands until pea sized lumps are formed.
Place the apple slices in the base of the slow cooker and add the apple juice. Sprinkle the flour mixture evenly over them.
Cover and cook on low for 5.5 hours.
Serve warm with a scoop (or 2) of vanilla ice cream.