Almost every single day during elementary school, I found a bag of apple slices when I unzipped my lunch bag. Always Gala, always half (my younger brother received the other half), and always barely on the brink of browning. Mom tried sprinkling the slices with lemon juice once or twice, but I turned up my nose at the citrus taste!
Even throughout middle and high school, when my dad graciously packed my lunch (we had 7-8 am marching band practices every day, plus another 6-9 pm session on Tuesday nights, so he took pity on me!), I still discovered apple slices nearly every day. Sometimes grapes or clementines replaced them, but very rarely. Apples were just easy to slice, traveled well, and always hit the spot!
So when I spotted Gala apples last weekend during my Target run, I made space for them in my basket among my new paper straws and glass jars (I’m obsessed with photo props… can any other food bloggers relate??). As soon as I walked in the door, I started dicing them to make this Healthy Slow Cooker Gingerbread Apple Crumble!
That’s right, this dessert is Part 2 in my Slow Cooker Week series! In case you missed it, we devoured sticky pecan buns yesterday… Sweet, gooey, and covered in caramel, they’re probably the BEST things that will ever come out of your slow cooker. Guaranteed. But the rest of my treats this week are not too far behind!
HOW TO MAKE THE BEST HEALTHY GINGERBREAD APPLE CRUMBLE
Unlike yesterday’s pastries, this crumble requires a lot less prep—but a bit more patience because it bakes for longer! We’ll cook the apples by themselves first, mixed with a sprinkle of cinnamon and cornstarch, because they take longer to soften than the crumble topping requires to cook. If you threw everything in together, the apples would still be crunchy by the time the crumb topping finished.
Try to dice the apples about the size of your pinky fingernail, but no larger than your thumbnail. This smaller size helps them bake faster. Also, double check that you flattened the apples after pouring them into the slow cooker. This helps reduce the cracks between the bits, which ensures that the crumble topping stays on top of the apples and not in the crevices.
Just before the 3 hour mark, mix up the crumble topping. Compared to a typical recipe, you need 2 more ingredients for this one: ginger and molasses, the two characteristic flavors of gingerbread! Once you add those in, it tastes exactly like the cutout cookies from your grandmother’s kitchen. It’s almost scary how similar they taste!
Then sprinkle the topping over the apples, and let everything cook for another 2 hours while it fills your kitchen with the warm cozy cinnamony smells of fall comfort food. And then… You have to wait some more. I’m sorry; I know it’s pure torture! (I went through this twice already testing the recipe…)
Once the crumble has finished baking, you need to wait for it to cool to room temperature to allow the fruit juices to thicken. This helps the slices stick together while scooping them from the pot. If you’re impatient (like me), you can stick it in the fridge once the porcelain bowl has cooled down enough to touch. But it’s not against the law to serve it warm… It’ll just fall apart on the plates.
The perfect combination of sweet and spicy, this cozy Slow Cooker Gingerbread Apple Crumble is what cool fall evenings were made for. And mornings too. I may have eaten a slice or two for breakfast…
But it’s basically fruit and a granola-look-alike on top, right?
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy gingerbread apple crumble!
| Healthy Slow Cooker Gingerbread Apple Crumble | Print |
- 7 cups (845g) diced Fuji apple (about 7 small)
- 2 tbsp (16g) cornstarch
- 2 tsp ground cinnamon, divided
- 1 cup (100g) old-fashioned rolled oats (measured like this, and gluten-free if necessary)
- 5 tbsp (37g) whole wheat flour or millet flour (measured like this)
- 4 tsp ground ginger
- 2 tbsp (30mL) molasses
- 1 tbsp (15mL) pure maple syrup
- 1 ½ tbsp (21g) unsalted butter, melted
- Lightly coat the inside of a 5-quart slow cooker with nonstick cooking spray. If any lands on the rim where the lid rests, wipe clean with a paper towel.
- In a large bowl, stir together the apples, cornstarch, and 1 teaspoon cinnamon until the apples are evenly coated. Spread into the bottom of the prepared slow cooker, and cover. Bake on “Low” for 3 hours.
- After 2 hours 45 minutes, prepare the crumble. Whisk together the oats, flour, ginger, and remaining cinnamon in a medium bowl. Add in the molasses, agave, and butter, mixing until completely incorporated and no dry bits remain.
- After 3 hours, carefully remove the lid, and sprinkle the crumble evenly over the top of the apples. Replace the lid, and continue to bake on “Low” for an additional 2 hours 15 minutes. Remove the lid, turn off the slow cooker, and let the crumble cool completely to allow the juices to thicken before serving.
Instant oats (also called quick cooking or one-minute oats, and gluten-free if necessary) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats; they don't soften properly.
Honey or agave may be substituted for the pure maple syrup.
White whole wheat flour, whole wheat pastry flour, all-purpose flour, or oat flour may be substituted for the whole wheat flour.
GLUTEN-FREE VERSION: Use certified gluten-free oats and the millet flour option, gluten-free oat flour, or any gluten-free flour besides coconut flour. Do NOT substitute coconut flour; it makes the crumble topping much too dry.
VEGAN VERSION: For a vegan version, substitute stick-style vegan butter (this is my favorite!) for the unsalted butter. Coconut oil will also work, but it creates a slightly different taste and texture
REGULAR OVEN METHOD: Preheat the oven to 350°F, and coat a 9"-square baking pan with nonstick cooking spray. Bake at 350°F for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
{gluten-free, vegan, dairy-free, egg-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
This slow cooked crumble is definitely something I have to make. Love how comforting and delicious it is and how the recipe uses in season fall ingredients.. craving a bowlful right now Amy!
Thanks Thalia! Come on over, I still have a serving left — with your name on it! 🙂
I made this for breakfast this morning and loved it. I did try baking it in the oven. I baked the apples at 375 for 30 minutes, adding the topping and then cooked it at 350 for another half hour and it turned out great! I love the gingerbread flavor.
I’m so glad you enjoyed the crumble Rae, and thank you for including how you baked it in the oven! I’m really happy that worked!