There’s a lot of apple recipes flying around right now, and I can’t help but to jump in with both whisks. I love the fall season for the fresh fruits and vegetables, purchasing them in bulk and trying new comforting recipes. Slow Cooker Apple Crisp with Warm Vanilla Sauce is a recipe I which I recently discovered, and one that I’ll be making time and again for the ease and taste. Apple crisp IS the epitome of fall, agree?
These past couple of weeks my slow cooker has found a permanent home on my kitchen counter, I’ve been using it so much. With school and activities in full swing, I’ve found it impossible to make dinner on certain days of the week. Thus, I’ve designated a few days to always being ‘slow cooker recipe days’. It’s one small appliance that I just couldn’t live without.
Then on other days, it can be tricky to plan the timing of dinners and desserts which both require the oven, so using the slow cooker for one sure makes it easier. Or perhaps you aren’t the baking sort and need a guiding hand – both are great reasons why this Slow Cooker Apple Crisp with Warm Vanilla Sauce needs to be made. It might just be the easiest apple crisp ever!
It only takes 2 hours of slow cooking, and during which the house fills with the amazing scent of apples and cinnamon. I love the addition of the 3-ingredient warm vanilla sauce, it’s the perfect topping and compliment to the recipe. In fact, the sauce is so good I could probably eat just that by the spoonfuls as well.
I do have other apple crisp recipes in my collection of must-makes, yet this warm vanilla sauce makes this one stand out as something pretty special. You’ll be reminded of that with each and every bite too!
How often do you make desserts in the slow cooker?
- 3 Tbsp . sugar
- 1 Tbsp . flour
- 1 tsp . ground cinnamon
- 8 Granny Smith apples 2-1/2 lb./1.1 kg, peeled, sliced
- 12 gingersnaps finely crushed
- 3/4 cup quick-cooking oats
- 1/2 cup chopped pecans
- 1/4 cup non-hydrogenated margarine melted
- 1 pkg. Jell-O Vanilla Instant Pudding 4-serving size
- 1/4 tsp . ground nutmeg
- 3 cups milk
Mix sugar, flour and cinnamon in large bowl. Add apples; toss to coat. Place in slow cooker.
Combine cookie crumbs, oats, nuts and margarine; sprinkle over apples. Cover with lid. Cook on HIGH 2 to 3 hours (or on LOW 4 to 6 hours).
Beat pudding mix, nutmeg and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of dessert.
Add 1/2 cup dried cranberries to the apple mixture before cooking as directed.
When serving adults, stir 1 Tbsp. rum into warmed sauce before spooning over desserts, if desired.
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