This recipe has been featured in SHAPE magazine. Originally posted: Sept 15, 2016
I love warm fruit crisps, especially with a little ice cream on top. Traditional apple crisps from restaurants are loaded with fat, sugar, and more sugar. How does this recipe compare to traditional apple crisps? An apple crisp from Cheesecake Factory is over 1300 calories! An apple crisp from Arby's is 550 calories, 27 grams of fat and 43 grams of sugar. My version contains just 251 calories, 11 grams of fat and 24 grams of sugar.
You can definitely make this recipe in an oven. I just had never posted a crockpot dessert recipe and loved the idea of letting it cook all day without having to worry about being around to check on it! It's also so handy to bring with you to tailgates to finish cooking/serving straight out of the crockpot! I choose to top with crushed walnuts and a heaping scoop of dairy-free coconut milk ice cream. You could also make this only using apples if you prefer, I just happened to pick up fresh peaches & apples at the farmer's market and decided why not use both!
3 large peaches, diced
3 large apples, diced
1 tsp honey
1 tsp ground cinnamon
Crumb Topping Ingredients:
1 & 1/4 cup oats
1/4 cup almond flour
3 Tbsp coconut oil, melted
3 Tbsp honey
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1. Core and dice apples and peaches. Place in a large bowl and toss with 1 tsp cinnamon and 1 tsp honey (can add more if desired).
2. Spray bottom of crockpot with a little nonstick spray. Pour in the apple/peach mixture, spreading out evenly.
3. In a large bowl, mix together the crumb topping ingredients. You'll want the texture to be crumbly. Lay the mixture overtop of the peach/apples inside the crockpot.
4. Before placing lid on top, lay a paper towel in between the pot and lid to help collect excess moisture while cooking. Turn crockpot on high for 2 hours. Serve warm with a scoop of frozen greek yogurt or vanilla ice cream! Makes 6 servings.