Since fall has finally arrived in Texas, Bob and I have been in the mood for apples. He picked up some wonderful fresh ones great for munching. I wanted to make an apple dessert but peeling those little darlings can be a chore.
Then I remembered this cobbler-like favorite. It uses canned apple pie filling so there's no work required. I spike it with extra cinnamon and dried cranberries for the perfect combination of sweet and sour. Then layer on an oatmeal cookie-type crust that gets nice and crisp on top as it bakes while staying moist and chewy underneath. Yum!
With only seven ingredients, this autumn-inspired dessert is quick and easy to put together. You can have it in the crockpot in 5 - 10 minutes, especially if you use a stand mixer to make the crust.
Normally, I sweeten that heavenly topping with brown sugar. But last week, I tried a free sample of Truvia Brown Sugar Blend instead. It combines Truvia natural sweetener with brown sugar so it has 75% fewer calories than the real thing. In fact, 1/4 cup of this new blend has 105 calories and provides the same sweetness as 1/2 cup of brown sugar that has 415 calories. That's quite a savings and, even better, we couldn't taste the difference!
Three hours in the slow cooker produces a warm, comforting dessert. You can dish it up immediately or make it ahead and reheat the next day as I do. Either way, if your family's anything like mine, they're sure to fall for this apple-licious treat.
Place cranberries, pie filling and cinnamon in a large bowl. Stir gently and pour into slow cooker.
Mix oats, Truvia and flour in another bowl. Cut in butter with a pastry blender, two knives or the pastry attachment on a stand mixer.
Sprinkle topping over cranberry-apple mixture.
Cover. Cook on Low 3 hours.
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