I attempted a paleo apple dessert in the slow cooker again and am much happier with these results. Here was my previous attempt.

paleo apple crisp done in the slow cooker

Apple Filling

• 3 large apples (I used Granny Smith), peeled and sliced
• 1/4 c unsweetened coconut, shredded
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1-2 tbsp raw honey

Topping:

• 3 medjool dates, pitted
• 1/4 c unsweetened coconut, shredded
• 1/2 c walnuts, chopped
• 1/4 c almond flour
• 1 tbsp. raw honey
• More cinnamon and pumpkin pie spice, adjusted to your preference
• boiling water (to soften dates)

Place pitted dates in a small bowl or ramekin and pour enough boiling water to cover them. Let them sit for at least 5 minutes. Meanwhile, peel and slice the apples, creating even slices of about 1/2 inch thick. Toss apples into the greased slow cooker (I used cooking spray). Combine the rest of the filling ingredients into the SC, adjusting spices and sweetener to your preferences and stir until it is well combined.

Drain the water from the dates and use a fork to mash the dates and create a smooth paste. Combine all topping ingredients in a small bowl and mix until very well combined, then spread evenly over apples.

Set the SC on low for 5 hours. At 5 hours remove the lid and continue on low for another 15-30 minutes. Serve warm!

Or not!

I removed the lid as we sat down for dinner (a delicious repeat of this dish), and by “dessert time” everything seemed set. The apples were soft and the dates provided a dried fruit/sweeter experience. I bet it tastes great with ice cream, or perhaps some coconut milk sprinkled on top.

Kiddo didn’t care for it this time (though she’s been spoiled with birthday desserts this week, including strawberry shortcake and homemade tootsie rolls from a friend’s party today).

I enjoyed it as is. Had two helpings, I did.