apple pie, hold the crust

This unbelievably delicious dish is the perfect fall treat for a cold and windy day.  I used extra cinnamon to add to the scent of our kitchen, and granola for some extra crunch in the filling. These deserve some vanilla ice cream or whipped cream, just to make it reach its full potential.


4-6 Apples (Golden Delicious and Gala work well)

1/3 cup of sugar

1 tsp cinnamon

1/3 cup of raisins

3 tbsp butter

3 tbsp flour (I left this out, in observance of my gluten free roommate)

1/3 cup chopped nuts (I used pecan granola instead)

1/2 cup of water

1/2 cup of apple juice


1. Core apples, peel around top opening.  Place in crock pot before filling.

2. Evenly disperse raisins among apples

3. In separate bowl, mix together sugar, cinnamon and flour

4. Use a fork to squish in butter (I layered a smidgen of hazelnut butter here)

5. Mix in chopped nuts

6. Disperse crumbly nut topping amongst apples.  Pile it high, let it overflow!

7. Pour the water and apple juice into the same measuring cup and pour over the apples

9. Cover and cook on low for 3-4 hours.  Serve with caramel topping if you desire.  Garnish with a little granola topping for added crunch.

stuffed apples before

stuffed apples before

preparing to pour

preparing to pour

cover the apples with the juice and water

cover the apples with the juice and water

ready to bake!

ready to bake!


One thought on “apple pie, hold the crust

  1. Pingback: fall’s fave fruit | Where We Love Is Home

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