Apple Berry Cookie Cobbler

Yield: 6 servings
Prep Time: 10 minutes
Slow Cook Time: 4-5 hours on low or 2-3 hours on high

1½ cups gluten-free oats
1 cup gluten-free all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup brown sugar
8 tablespoons butter, melted
¼ cup vegetable or coconut oil
2 teaspoons vanilla extract
1 cup white chocolate chips
5 apples, peeled, cored and chopped in bite sized pieces
2 cups chopped strawberries 
1 cup blueberries
3 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon cinnamon
Optional garnish: vanilla ice cream 

1. Spray the crock of a slow cooker with nonstick spray. Set aside. 
2. In a mixing bowl, mix together the gluten-free oats, all-purpose flour, baking powder and salt. 
3. In a larger mixing bowl, mix together the brown sugar, melted butter and coconut oil until light well combined. Add in the vanilla extract and mix well. 
4. Add the dry ingredients into the wet ingredients and mix until a smooth dough forms. Gently fold in the white chocolate chips. Set dough aside. 
5. Place the chopped apples, strawberries, and blueberries into the crock of the slow cooker. Sprinkle with sugar, lemon juice, cornstarch and cinnamon. Gently mix the fruit together until well coated. 
6. Crumble the cookie dough over the top of the fruit in an even layer. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. 
7. Serve hot topped with vanilla ice cream, if desired.