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Slow Cooker Snickerdoodle Biscoff® Apple Crisp

Ingredients

  • 1 cup granulated sugar
  • 4 teaspoons ground cinnamon, divided
  • 8 large Granny Smith apples, peeled, cored and sliced
  • 1 box (8.9 oz.) crunchy granola bars, broken in half
  • 13 Biscoff cookies, broken in half
  • 1/2 cup butter, melted
  • 2/3 cup pecan halves
  • 3 Biscoff cookies, broken in half
  • Vanilla bean ice cream

Directions

  1. In a large bowl, whisk together sugar and 3 teaspoons cinnamon. Toss apples in mixture to coat well.
  2. Using the S-Blade in a food processor, place granola bars and 13 cookies into the bowl. Process until finely chopped, 10 to 15 seconds. In a small bowl, stir granola crumb mixture together with remaining cinnamon and butter.
  3. Layer half of apples in slow cooker crock. Top with half of granola mixture. Repeat.
  4. Cover slow cooker and cook on HIGH 2 1/2 to 3 hours or LOW for 4 to 4 1/2 hours.
  5. Meanwhile, heat Countertop Oven with Rotisserie to 350⁰F. In small baking pan on middle rack, bake pecans 6 to 8 minutes or until toasted and fragrant. Cool.
  6. Using the S-Blade in a food processor, place pecans and remaining cookies into the bowl. Process until chopped, 5 to 10 seconds.
  7. Remove lid and sprinkle with pecan mixture. Serve with ice cream.

Serves: 8

Biscoff® is a registered trademark of Lotus Bakeries.

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