Apple Pie Bomb

MAKES 8 SERVINGS

NOTES

Like apple pie without the crust. This is outstanding. Makes a big voluminous amount that lasts all week (or two days) depending how often you eat it! It's good cold or hot. I love it warmed up.

INGREDIENTS

2 cups Uncooked old fashioned oats
3 Granny Smith apples - peeled, cored, sliced thickly
3 Honeycrisp apples - peeled, cored, sliced thickly
12 cups Brown sugar replacement of choice (Swerve)
8 Tbl Ground flaxseed meal (optional)
 4 tsp Ground cinnamon 
1 Tbl Ground ginger 
1 tsp Ground nutmeg
 
1 pinch Diamond Crystal Salt, Kosher 
1 tsp Ground cardamom
1 Tbl Lemon Juice
2 cups Unsweetened vanilla almond milk
1 tsp Vanilla extract 
2 cups Water
 

INSTRUCTIONS

  • Once you slice apples, you may add to a bowl with lemon juice, but this step isn't required. In a slow cooker, line the bottom with the sliced apples. Add brown sugar substitute and spices to taste. Depends how many apples you use. If you think it needs more spice, add more. Add vanilla and pinch of salt, then cover with oatmeal. You may add chia seeds or ground flax seed for added health properties (and points). Add 2 cups of water and 2 cups of unsweetened vanilla almond milk. No need to stir. Cover with lid, and cook on high for 4 hours. Stir upon opening. If you continue on "keep warm" setting or cook longer, the apples will break down into more of an apple sauce. Any way you have it, this is delicious.

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Slow Cooker Apple Pie Bomb

COMMENTS:

  1. Oh boy!!! I know this is your favorite. Can’t wait to make it. Thank you, as always, for sharing And thank you for the WW link that directs us right to the WW app. You’re the best

  2. Oh boy!!! I know this is your favorite. Can’t wait to make it. Thank you, as always, for sharing And thank you for providing the link to the WW points. That’s so helpful

  3. This looks amazing, going shopping today and picking all necessary ingredients!!
    Yummy can’t wait to try it.

  4. Holy Sh*t… The apple pie bomb is the BOMB So much flavor to savor.
    Every bite tastes naughty yet I know it is nice.
    Thank you for the recipe Stephanie Klein
    Suzie D.

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