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
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
- Spray the crock of a slow cooker with nonstick spray. Set aside.
- In a mixing bowl, mix together the gluten-free oats, all-purpose flour, baking powder and salt.
- 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.
- 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.
- 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.
- 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.
- Serve hot topped with vanilla ice cream, if desired.