A holiday twist on a popular dessert for a crowd, this slow cooker apple crumble combines orchard sweetness with the warm spiciness of gingerbread.
As far as material things go, there is nothing I love better than food. Eating new things, different things, familiar things…food brings me a joy I didn’t truly realize until a few years ago – and there’s nothing like discovering the foodie in you.
In spite of only finding my inner-foodie pretty recently, I have always, always loved holiday food! Whether it’s classic turkey, homemade mashed potatoes, a big slice of pumpkin pie, or a slab of that amazing jellied cranberry sauce (don’t judge me,) I’m hard pressed to not go back for seconds.
I spend the holidays between mine and my husband’s families, and my best friend’s family, but since getting into this blogging thing, I’ve been able to extend my celebrations outside my home. Virtual get-togethers like Sunday Supper keep me eating, plus I get to share these recipes with all of you!
When I make desserts for in-home celebrations, I have to make enough to feed big crowds (especially when we are celebrating with Mr. Crumby’s giant Dominican family!) I know that many of my readers have the same dilemma, so today I’m sharing my Slow Cooker Apple Gingerbread Crumble, a dessert that’s sure to be a hit next to the pies and cakes on the sweets table.
In case you haven’t been to the grocery store or farmer’s market lately, it is totally apple season! My third favorite!! After pumpkin and strawberry seasons, of course.
When fruits and veggies are in season, you can find them in abundance, and they’re usually suuuuuper cheap. If you’re lucky, you live in the area that grows a good bulk of the item in season, and many times, you can find farms that do U-Picks.
U-Picks are often the best way to get a good deal on produce!
Sadly, there are no apple orchards in Florida, but I’m lucky to have friends who vacation where they are plentiful.
Ones that know I’m a food blogger on a budget.
Ones that love me enough to bring me dozens of freshly picked apples, hoping that once the photography is finished, I’ll toss some leftovers their way (which of course, I do.)
That said, this Gingerbread Apple Crisp is a wonderful dessert to feed a crowd with, and for next to nothing if you can get a good deal on apples. The most expensive thing in this is the butter!
The best part about it is that, while you’re slaving away over the stove and oven, cooking up your holiday feast, this lovely dessert will be taking care of itself in the slow cooker. The only thing you have to do is pull the lid off at the end to let the gingerbread crumble dry.
Serve a bowl of this up with some vanilla ice cream or fresh whipped cream, and your family might not even eat any pie.
I mean, they totally should – it is Thanksgiving, after all – but they might not have room after going back for a second bowl!
- 6-8 baking apples, peeled, cored, and thickly sliced
- ⅔ cup brown sugar, divided
- 3 Tablespoons granulated sugar
- ¼ cup unsulphured molasses
- 3 teaspoons cinnamon, divided
- Pinch nutmeg
- Pinch ground cloves
- ¾ cup whole wheat flour
- Pinch salt
- ½ cup rolled oats
- 1 cup ginger snaps, crumbled
- 1 cup walnuts, chopped
- ½ cup Churn84 unsalted butter, cold and cubed
- In the crock, combine the apples, ⅓ cup brown sugar, granulated sugar, molasses, 2 teaspoons cinnamon, nutmeg, and cloves and stir to combine. Allow to sit and marinate while you prepare the crumb topping.
- Combine flour, salt, oats, ginger snaps, remaining brown sugar and cinnamon, and walnuts in a large bowl. Using your fingers, cut the butter into the flour topping until it is a crumbly consistency.
- Pour the gingerbread topping over the apples and spread evenly.
- Cover the slow cooker and cook on low for 3-4 hours, or high for 2 hours, or until apples are soft.
- Remove lid and allow crumble to sit for 30-60 minutes before serving, letting the apple juices thicken. Serve with vanilla ice cream or fresh whipped cream and enjoy!
What is your favorite budget-friendly dessert?
‘Tis the season to save all your moolah for Christmas gifts…let my #SundaySupper crew inspire you to eat cheap with all of these fabulous recipes!
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Apple Burgers by Jane’s Adventures in Dinner
Authentic Havana Black Bean Soup by Lifestyle Food Artistry
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Easy Cheesy Egg Breakfast Bake with Potatoes and Bacon by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
One-Pot Creamy Lentils and Kale by The Wimpy Vegetarian
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
Hot Spiced Citrus Cider by Party Food and Entertaining
And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
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