First of all if you are envisioning a perfectly formed apple pie with a flaky top and bottom crust to come out of your crockpot, then you’re dreams will be completely shattered if you try this and you should go no further. BUT if you want a dessert that’s seriously scrumptious and appley and yummy, then please proceed.
Okay the picture really doesn’t do it justice, but to my defense I was being stalked by almost all my family members while trying to take a decent photo. Don’t let my poor photography skills scare ya out of making it.
One thing I love about this dessert is that it’s good hot, right out of the crockpot, and cold, eaten the next day for breakfast. *smile* Not to mention it’s pretty easy to whip up.
I admit I did something I don’t usually do. I took a short cut and bought this.
But I’ll tell you why I bought it. The recipe called for regular biscuit baking mix so I thought that this would just make this dessert that much easier to whip up. Not something I’d use all the time but it worked well for this recipe. Now that confession time is over, I’ll get to the recipe.
(As with the rest of the recipes I will put my gluten free and healthier conversions in parenthesis’ and italics.)
Slow-Cooker Apple Pie
8 c. apples, peeled, cored and sliced (I used organic gala apples and it was yummy)
1-1/4 t. cinnamon
1/4 t. nutmeg
2 eggs, beaten
3/4 c. milk
2 t. vanilla extract
3/4 c. sugar (coconut sugar worked great here)
5 T. butter, softened and divided
1-1/2 c. biscuit baking mix, divided (I used the mix above in the picture.)
1/3 c. brown sugar, packed (I also used coconut sugar here with great results)
Garnish: Whipped cream or vanilla ice cream (I opted for whipped cream)
In a large bowl, toss together apples, cinnamon and nutmeg; transfer to a greased slow cooker. In a bowl, blend eggs, milk, vanilla, sugar, 2 tablespoons butter and 3/4 cup baking mix. Spoon batter over apples. In a small bowl, combine brown sugar and remaining baking mix; cut in remaining butter until mixture resembles coarse crumbs. Spoon brown sugar mixture over batter. Do not stir. Cover and cook on low setting for 6 to 7 hours. Serve warm, spooned into individual bowls and top with whipped cream or ice cream. Serves 8 to 10
My whole family loved this. It tasted really good and I’m even thinking about serving it for Thanksgiving.
This particular recipe comes out of the book Slow Cooking All Year Round. I love this cookbook and it’s one of my favorites from Gooseberry Patch.
This recipe and more are part of a series that Gooseberry Patch has so generously give me permission to do. Click the button below to explore more recipes.
Have a lovely day my friends.
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