Slow Cooker Pumpkin Apple Crisp

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 6 Granny smith apples, peeled, cored and cut into 1/4-inch thick slices
  • 1 15 ounce can Pumpkin puree

• Condiments

  • 3/4 cup Maple syrup, pure

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 1/4 tsp Allspice
  • 2 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 3/4 cup Whole wheat flour, white

• Dairy

  • 1/2 cup Butter, unsalted

• Frozen

  • 1 Cream or ice cream, freshly whipped

Found on kristineskitchenblog.com

Description

Ingredients

• 15 ounce can (1 ¾ cups) pumpkin puree (not pumpkin pie filling)
• ½ cup pure maple syrup
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 6 Granny Smith apples, peeled, cored and cut into ¼-inch thick slices
• 1 cup old-fashioned oats
• ¾ cup white whole wheat flour*
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cut into small cubes
• ¼ cup pure maple syrup
• freshly whipped cream or ice cream, if desired

Directions

• In a large bowl, whisk together pumpkin puree, ½ cup pure maple syrup, spices, and salt until well combined. Stir in apple slices. Transfer the mixture to your slow cooker insert.
• In a medium bowl, stir together oats, white whole wheat flour and cinnamon. Use your fingertips to work the butter into the oat mixture until the mixture clumps together and the butter pieces are small. Stir in the ¼ cup maple syrup. Crumble the topping evenly over the filling in the slow cooker.
• Cook on high for 2 to 2 ½ hours or on low for 3 to 3 ½ hours, until the apples are soft. Turn off the heat and let stand for at least 30 minutes and up to an hour before serving (keeping the lid on). Serve with freshly whipped cream or ice cream, if desired.