Eosinophilic Esophagitis Friendly Crockpot Apple Crisp
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Learn more →Ingredients
6 servings
For the apple filling
- 3 lbs granny smith or honeycrisp apples (about 6 medium), peeled, cored, and sliced ¼-inch thick
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
For the crisp topping
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, cold and cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
In a large bowl, toss the sliced apples with the granulated sugar, lemon juice, ground cinnamon, nutmeg, and cornstarch until every slice is evenly coated. Transfer the apple mixture to the insert of a 6-quart slow cooker and spread into an even layer.
- 2
In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and work them in with your fingertips, pressing and rubbing until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout. Scatter the topping evenly over the apples — do not press it down.
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