Happy Monday! Apologizes for the lack of post this weekend – we had a two-wedding weekend so needless to say, we were busy! And the house is still a mess, but I suppose that’s expected.
This month’s Secret Recipe Club post comes to you from Gluten Free A-Z, a blog that gives quite a few great options for those going gluten free. Judee has a variety of dishes, from breakfast to dessert, sans gluten and perfect for all taste buds! Since I’ve been loving my slow cooker lately, I decided on the above crock pot apple cake.
It was a good choice!
This cake is perfect for breakfast as is, or topped with vanilla ice cream for dessert. I added a streusel topping for a little extra sweetness and crunch – the inside is a bit mushy but nothing that would prevent me from eating multiple slices!
Crockpot Apple Cake (adapted from Gluten Free A-Z)
- 3 large apples, peeled and sliced
- 1 and 1/3 cup white or whole wheat flour (for gluten free, use almond meal or GF flour)
- 2/3 cup oats (use gluten free if needed!)
- 3/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 3/4 cup unsweetened apple sauce
- 3 eggs
- 3 tsp vanilla
For the apples:
- 3 tbsp flour
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 cup flour
- 1/8 cup brown sugar, packed
- 1/4 stick unsalted butter, cold
- 1/4 tsp cinnamon
You’ll of course need to slice your apples first. Most recipes for apple desserts require peeling your apples – being that I have never made apple pie, I sliced before peeling. Not fun. Regardless, I don’t think the peel hurts it all that much, as long as the apples are sliced thin.
Toss the apples with the flour, brown sugar, and cinnamon and set aside. Combine the flour, oats,sugar, baking powder, and cinnamon in one bowl, and the applesauce, beaten eggs, and vanilla in another. Combine the two until the batter is thoroughly mixed.
Dump the apples in a well-greased crockpot, then pour the batter on top and mix everything together.
To make your streusel topping, combine all the ingredients, mashing the butter with your fingers until it is in pebble-sized pieces (or smaller). Sprinkle over top of batter.
Cook on high for 1.5 hours, then use the toothpick test. I baked mine for about 10 minutes longer, then shut off the crockpot (yours may be done at 1.5 hours or you may need to go for two). You may also want to throw the pot under the broiler to get the streusel crispy (I did so for 4-5 minutes).
Run a knife around the edges, then let cool. I put a plate on top of the crockpot, then overturned the pot and it came out perfectly!
I had a piece while it was still somewhat warm in the middle and it was really good – Matt actually thought it got better as it cooled!
This definitely works for breakfast – no guilt allowed for eating cake at 7:30 a.m.!