Healthy Slow Cooker Gingerbread Apple Crumble
Yields: 10 slices
This cozy dessert is perfect for chilly fall evenings! The warm cinnamon, spicy ginger, and rich molasses will warm you up right to your toes. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes: I love Fuji apples the most because they're naturally sweet and don't turn mealy or mushy. Gala and Braeburn apples also work.

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}
Recipe by Amy's Healthy Baking at