Ingredients:

  • 2 lbs fresh apples (6-8 large), peeled, cored, and sliced into 1/2-inch wedges
  • 1/4 cup pure maple syrup
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • 1 tbsp tapioca starch
  • 1 cup old-fashioned rolled oats
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar
  • 1/2 cup chopped walnuts
  • 1/2 tsp sea salt
  • 6 tbsp cold unsalted butter, cubed

Instructions:

  1. In a 6-quart slow cooker insert, toss the sliced apples with maple syrup, cinnamon, nutmeg, vanilla, and starch until evenly coated. Spread into a uniform layer.
  2. In a large mixing bowl, whisk together the oats, almond flour, coconut sugar, chopped walnuts, and sea salt.
  3. Using a pastry cutter or fork, work the cold cubed butter into the oat mixture until it resembles coarse sand with pea-sized clumps.
  4. Sprinkle the oat crumble mixture evenly over the apple base in the slow cooker.
  5. Place a clean, dry kitchen towel across the top of the slow cooker insert, then secure the lid on top. This prevents condensation from making the topping soggy.
  6. Cook on Low for 3 hours until the apples are tender and the topping is golden and crisp.