Fall is coming, at least in this part of the country! It is getting colder outside at night, and although it still is that time of year where it is getting pretty warm during the day, I just love the cooler temperatures at night!
I also love fruity desserts in the crockpot! They are so easy to make, and so delicious! This time, I combined apples and pears to make a cobbler – yum! And what is a cobbler without ice cream??? Ever since getting my ice cream maker, I have been loving making ice cream at home!
I say bring on the fall! I am ready for some cooler temps, watching the leaves change colors, and lots of apples!
A few notes: I designed this recipe with only 4 apples and 4 pears. You can add as many as you want. By the time I sliced all the fruit, my crockpot was full! I also didn’t add any sweetener to the apple mixture – just apple juice! If you like it sweeter, you can add some, I thought it was fine by itself! Same with the ice cream – I only lightly sweetened it, but adjust to your preference.
Apple Pear Crumble
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4 apples, cored and sliced
4 pears, cored and sliced
1/2 cup apple juice
1 tbsp cinnamon
2 tbsp arrowroot
1/4 cup water
1 cup almond flour
2 tbsp organic cane sugar
2 tbsp coconut oil
1/4 cup unsweetened shredded coconut
Slice the apples and pears and place in a crockpot. I used a 4 quart crockpot.
Add the apple juice and spices. (I used the allspice, cloves and ginger combo instead of cinnamon to keep it husband-friendly)
Cover with the lid, and cook for 4-6 hours.
It will reduce, and become juicy.
About an hour before serving, mix together the arrowroot and water in a small bowl. Add to the crockpot, and stir to combine. This will slightly thicken the mixture.
Prepare the topping: combine the almond flour, sugar, and coconut oil. Using your fingers, mix the coconut oil into the topping, or it is in little crumbles. Add in the shredded coconut. Pour on top of the apple/pear mixture. Cook an additional 30 minutes to 1 hour.
Now for the ice cream!
Coconut Vanilla Bean Ice Cream
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2 – 15oz cans coconut milk
2 vanilla beans, insides scraped out
1/4 cup honey
In a medium pan over low heat, combine the 2 cans of coconut milk (I used one lowfat, and one can regular full fat coconut milk). Split the vanilla beans down the middle, and scrape out the insides. Place in the pan. Also, put the left over vanilla beans in the pot as well. Stir in the honey. Heat just a few minutes, until the honey is dissolved in the milk, and the vanilla bean mixture is distributed in the milk.
Place in the freezer or refrigerator for 30 minutes to chill.
Place in an ice cream maker, and churn according to the manufacture’s directions, until the ice cream is thick and creamy!
I had to take some pictures fast, because that ice cream was melting fast!
The ice cream was really only lightly sweetened, but I like it that way! It really allowed the coconut flavor to come through. The coconut in the crumble as well as the ice cream really paired well together!
This is linked to the Gluten Free Fall Recipes on The Best of This Life.