My mom can’t cook. She has lots of great qualities, but she can’t cook. Growing up there was lots of burned fajita veggies, pancakes with batter in the middle, and lumpy Mac and cheese. But, there were a few recipes she excelled at. Her apple pie was delicious.
A few years ago she went gluten free for health reasons, so no more apple pie for her. So when I found myself with lots of apples, I thought it’d be nice to make a dessert that was reminiscent of her apple pie that she could actually eat. Bonus points for it being made in my slow cooker.
Ingredients for the Crumble Top
1 cup gluten free flour (I used Bob’s Red Mill 1 to 1 Baking Flour)
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) cold butter
1 cup walnuts
Ingredients for the Apples
1/3 cup white sugar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
2 tablespoons lemon juice
6 cups apples, peeled, cored and chopped (I used 8 small Gala apples)
Put all of the ingredients for the crumble topping, except the butter, into a food processor.
Cut your butter into pats and add it to your food processor.
Pats of butter
Pulse for 30 seconds to 1 minute until you get a crumb texture. Set aside.
Mix your white sugar, cornstarch, ginger and cinnamon together.
Dump your chopped apples, the sugar mixture, and the lemon juice into your slow cooker and stir until your apples are evenly coated.
Evenly pour your crumb topping on top of your apples.
Cook on the high setting of your slow cooker for two hours.
And that’s it. Serve with vanilla ice cream and enjoy having your whole house smell like apple crisp. And if you don’t have a gluten allergy, feel free to use regular flour, it’ll still turn out yummy.
Confession: I’ve always been intimidated by making lasagna. I don’t know, something about having to cook big old lasagna noodles, and then handle said cooked noodles made me nervous. So, despite thoroughly enjoying lasagna, I had never made one. That is, until I realized I could make it in my slow cooker! Huzzah!
After looking at some other recipes, and some good old-fashioned experimenting, I came up with this super easy, five ingredient lasagna that tastes even better than it looks.
1 16 oz package of uncooked lasagna noodle (not the oven ready ones)
1 big thing (45 oz) of your favorite marinara (I like one with Italian sausage in it)
1 15 oz container of ricotta cheese
4 cups mozzarella cheese (separated)
1/2 cup parmesan cheese
The secret to cooking a slow cooker lasagna is all in the sauce. Which I learned the hard way when my first lasagna came out with inedible crispy noodles. You’re using the sauce to cook your noodles and make them tender, so make sure all your noodles get a good covering of sauce. 🙂
Mix together your ricotta, parmesan, and 3 cups of your mozzarella cheese together.
Gelatinous mountain of cheese!
Pour some sauce into the bottom of your slow cooker, covering the bottom.
Layer your noodles on top of the sauce. Feel free to break them to make them fit.
Use about a third of your cheese mixture to cover your noodles.
Repeat, sauce, noodles, cheese mixture. You should have about three solid layers.
After your last layer of cheese mixture, we’re going to mix it up a bit. Cover your cheese mixture with the last of your noodles.
Cover the last of your noodles with the last of your sauce, making sure that your noodles are covered (so you don’t end up with crispy noodles like I did).
Now cover that with the last cup of mozzarella.
Cook on low for about 4-5 hours, depending on your slow cooker. I cook mine for four hours and it comes out a little crispy on the bottom and edges, which is perfect for my family.
I hope you love this recipe as much as I do. Let me know in the comments how it works for you!