Crock-Pot Strawberry Apple Crumble

I really intended to make a raspberry and apple dessert but as luck would have it my raspberries turned moldy before I had a chance. Blech! Hate when that happens. So I went with the strawberries instead figuring it has to be just as good if not better! I’m calling this a “crumble” because the topping isn’t going to 100% cover your fruit and it isn’t completely crispy but oh so good. Because we are a dairy free and soy free home (at least for right now) I made this with Earth Balance spread that has no soy and no dairy. You can make it with regular butter or margarine too. Love a dessert like this that I can whip up really quick and it’s not full of chemicals and fat!

Crock-Pot Strawberry Apple Crisp

Cook Time: 2 hours

Yield: 4-5 servings

Crock-Pot Strawberry Apple Crisp


4 Small to Medium Granny Smith Apples, Peeled, Cored and Sliced
1/2 Pound Fresh Strawberries, Sliced
3/4 Cup Granulated Brown Sugar
1/3 Cup Quick Oats (Not Instant Oatmeal)
1 Teaspoon Cinnamon
1/4 Cup Earths Balance Spread (Or Butter or Margarine)
1/2 Teaspoon Vanilla
Few Drops Lemon Juice


  1. Grease crock-pot with a small bit of Crisco or other shortening if desired.
  2. Add fruit to bottom of crock-pot.
  3. Sprinkle with lemon juice and vanilla.
  4. Mix sugar, oats, cinnamon in small bowl.
  5. Melt spread or butter and mix in to dry mixture.
  6. Sprinkle on top of fruit.
  7. Place 4 or 5 paper towels over top of crock-pot.
  8. Cover, wedging utensil under crock-pot so air can escape.
  9. Cook on high for about 2 hours.
  10. Serve alone or with your favorite dessert topping, ice cream or non-dairy dessert!

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