6 cups apples, diced
2 Tbsp lemon juice
1 cup coconut palm sugar, optional sucanat
3/4 cup whole wheat flour, or white whole wheat flour
1/2 cup rolled oats
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
Kosher or sea salt to taste
4 Tbsp butter, optional 3 Tbsp coconut oil
Spread the apples in your bottom of your slow cooker. Add the lemon juice and stir to coat. Next, add 1/4 cup sucanat and 1 tsp cinnamon and stir to coat the apples.
In a separate bowl, mix the flour, oats, remaining sucanat, remaining spices, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Sprinkle this crumb mixture over the apples until completely covered.
Set your slow cooker to low and allow the apple crisp to cook for 4 hours.
Yields: 8-10 servings | Serving Size: 1/2 cup |Calories: 218 | Previous Points: 4 | Points Plus: 6 | Total Fat: 5.1 g | Saturated Fat: 3.1 g | Trans Fat: 0 g | Cholesterol: 12 mg | Sodium: 198 mg | Carbohydrates: 42.2 g | Dietary Fiber: 2.6 g | Sugars: 28.6 g | Protein: 1.7 g |