Apple Crisp is one of my favorite Fall desserts, the apples are so good this time of year and topped with a little vanilla ice cream…you can’t beat it! After a little testing I perfected this Slow Cooker Version of an Apple Crisp.
My favorite part about this is, even after it is done cooking you can turn it on “Warm” and your dessert stays warm until after dinner! It is also low fat and low sugar, compared to most Apple Crisp recipes. So everybody wins!
Slow Cooker Apple Crisp
4-5 Apples, peeled and sliced
1 tsp Cinnamon
1 Tsp Nutmeg
1 Tbls Maple Syrup or Honey
1 Tbls Lemon Juice
1 Cup Oats
1/2 Cup Flour, all purpose or whole wheat
1/2 Cup Brown Sugar
4 Tbls Butter, room temp
1/4 tsp Salt
Place sliced apples in the slow cooker and toss with 1/2 tsp cinnamon, 1/2 tsp nutmeg, maple syrup ,and lemon juice
Mix with a fork (or your hand) Oats, Sugar, Flour, Butter, Salt, 1/2 tsp Cinnamon, and 1/2 tsp Nutmeg. Sprinkle oat mixture evenly on top of apples.
Turn on high for 2 hours or low for 4 hours. Serve with Ice Cream!
This is the perfect Thanksgiving side dish! It has lots of natural sweetness as well as a sweet and savory broiled topping. It’s perfect for the holidays, and it is much lighter than your typical Sweet Potato Casserole.
Caramelized Sweet Potato Casserole
Serves 6-8 (Use a 9×13 inch dish to double this recipe)
2 lbs Sweet Potatoes
3-4 Strips Bacon, cooked until chewy
1 Tbls Canola Oil
4 Tbls Brown Sugar
1 8oz Can Pineapple Tidbits, drained
1/2 tsp Orange Zest
1/4 Cup Fresh Orange Juice
1/4 Cup Half and Half
1/2 tsp Cinnamon
Preheat oven to 400 degrees, coat sweet potatoes with oil and bake 1 hour, or until fork easily pierces the skins, remove from oven and cool at least 10 minutes
Peel cooked potatoes and mash until lightly smooth texture is formed. Then mix in 1 tbls brown sugar, pineapples, orange juice and zest, half and half, and cinnamon.
Place potato mixture in an 8inch or 9inch baking dish and bake for 30 minutes.
Meanwhile chop bacon finely and mix with remaining brown sugar. After 30 minutes, top the dish with sugar mixture and broil for 2-3 minutes, just until sugar melts and is caramelized.
Spray a skillet with nonstick spray and sauté onion, pepper, and garlic until softened, 6-8 minutes over medium heat
Place the onion mixture in a large bowl, add in thawed corn, green chiles, black beans, cumin, salt and pepper. Then pour in Enchilada Sauce, mix thoroughly.
Place torn tortillas in the bottom of a sprayed 13×9 baking dish, place half of the veggie mixture op top and spread evenly. Place 6 spoonfuls of the sour cream on top, then top with half of the cheese mixture. Continue layering with the tortillas, veggies and cheese once more.
I am thrilled to announce that my first cookbook, "The Outdoor Table," published by Thomas Nelson Published is available to purchase wherever books are sold! This beautiful book includes 175 EXCLUSIVE recipes, not found on this site, perfect for all of your outdoor entertaining! Find out more and order your copy here...
Hey Y'all! Well I'm a southern gal, raised in Tennessee, where I still live with my husband and baby boy! Creating fresh and simple recipes with a southern flare, while sharing bits of my life with y'all on camera is what this site is all about. Also, my very first cookbook with Thomas Nelson Publishers will be out Spring of 2015, and I just can't wait to share it with you all! Read more about April...