Slow Cooker Apple Pear Crisp


4 apples, peeled and cut into 1/2" slices

3 Bosc pears, peeled and cut into 1/2" slices

1/3 cup coconut sugar

1 tablespoon almond flour

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

Pinch of ground nutmeg

For the Topping

3/4 cup almond flour

3/4 cup old fashioned oats

1/2 cup chopped pecans

1/3 cup coconut sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

8 tablespoons unsalted butter, cut into cubes

For the Topping

Combine flour, oats, pecans, sugar, cinnamon and salt in a medium bowl, then add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside.

Lightly coat the inside of a 4-qt slow cooker with nonstick spray, then put apples, pears into the slow cooker.

Stir in sugar, flour, lemon juice, cinnamon, salt and nutmeg, then sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.

Place a clean dishtowel over the slow cooker, then cover and cook on low heat for 2 to 3 hours or on high heat for 90 minutes.

Remove the dishtowel and continue cooking, uncovered, until the topping is browned and the apples are just tender, about 1 hour.

Serve warm with French Vanilla Ice Cream. Enjoy!
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