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Hi Bold Bakers!
Christmas is next week and you want to spend your time with family and friends and have all of your baking done and ready to go; that’s why I love to bake in a Crock Pot. This recipe for an Apple & Blueberry Crisp is a great one because it can be made in advance and you don’t need to take up space in the oven.
Around these busy Holidays don’t forget that a crock pot is a huge time and space saver. Making your dessert in a crock pot on a counter top means you have more space in the oven and you can divert your guests to the crock pot to serve themselves.
Crock Pots are fantastic pieces of kitchen equipment that go under appreciated. Most families have one stuffed into a cupboard only to be taken out for pulled pork or chili. Well, I’m here to tell you to get it out from storage and dust it off because we are going to make some amazing desserts like this Apple & Blueberry Crisp. Whip it up in minutes and then set it and forget it.
Make this Apple & Blueberry Crisp the day before, then just pop it in the crock pot when you are prepare dinner. It will simmer away happily for a few hours.
Try These Recipes!
Crock Pot Apple & Blueberry Crisp Recipe
Ingredients
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (85g) packed brown sugar
- 1/4 cup ( 30g) old-fashioned rolled oats
- 3 tablespoons chopped almonds ( or pecans, walnuts etc)
- 2 tablespoons cornmeal (fine)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup (60g) chilled butter, cut into small pieces
- 2 teaspoons cornstarch
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract (vanilla pod optional)
- 3 cups (1 lb) fresh Granny smith apples (or whatever apples you use for cooking)
- 1 cup (4oz) blueberries
Instructions
- Peel and chop your apples into small pieces. Small pieces cook down much better.
- In a crock pot (or rice cooker) combine the chopped apples and blueberries in the cornstarch, brown sugar and vanilla extract.
- For the Crisp topping combine flour, brown sugar, oats, almonds, cornmeal, salt and cinnamon in the bowl of a food processor
- Add butter,pulse 5 times or until the mixture resembles coarse meal. around 10 seconds.(It can be made ahead of time and kept in the fridge)
- Generously sprinkle over the crisp topping over the apples. More is better 🙂
- Turn on the crock pot on high and cook for 3 hours. The apples will be really soft and the crisp with be fully cooked on top. Serve with vanilla ice cream and whipped cream
Love, love this recipe. I live on the Canadian prairies and it gets extremely warm in the summer so this is perfect! Was delicious as dessert and leftover for breakfast. Tried doing bread in crockpot and not bad. Would love to see more recipes like this especially to BEAT THE HEAT!
This sounds so-o-o-o delicious. I don’t have fresh blueberries, can I use frozen blueberries? Your recipes are my “go to” recipes when I’m looking for something easy and delicious!
Hi Gemma – Can I use dried cranberries in place of blueberries? I have a surplus of cranberries that I’d like to put to use.
Hi Gemma, thanks so much for such wonderful recipes. I don’t have any butter, could I use Cocoseed oil I have both unrefined and the refined butter kind? If so how much?
When you say more is better about the topping, do you mean to double it?
What size crock pot did you use? It seems that the round type might work better than the oblong. Suggestions?
Do you cook this with the lid on?
I made this delicious recipe this evening for my husband and father. We all LOVED it! My husband asked me to make it again after his first bite. It definitely reminded us of Fall or Christmas. Mmm! I substituted pancake mix for the corn meal and the crumble came out more like a fluffy cake with little parts that were crispy. It was warm, filling and went great with vanilla ice cream! Thank you for the recipe. Can’t wait to scour your site for more!
How about making gluten free apple cake in a crockpot ?
I have a doubt Gemma. Won’t cooking it for 3 hrs destroy all its nutritional value ?