Okay fans, it’s April and I’m pretty sure we are all just a bit intimidated by summer swimsuit season being just around the corner. But just in case you’re still holding onto those ideals of a perfect bikini body– or at least an ounce of confidence when you are poolside sipping on an adult beverage and reading a trashy magazine– I’m offering up this recipe.
I’ve had requests for more crockpot desserts and this one is a healthy, low-calorie version of a cross between pumpkin pie and apple pie. It will delight your sweet tooth just like two slices of pie, but to your diet– it’s two servings of fruit instead.
I suggest serving this dish warm with a hearty scoop of salted caramel ice cream or with honey vanilla greek yogurt.
Crock Pot Pumpkin Pie Applesauce
8 apples, peeled, cored and cubed
1/2 c. Orange juice
1 t. Cinnamon
1/2 t. Nutmeg
1/2 t. Allspice
1/4 c. Maple syrup
15 oz. can pumpkin purée
Add all ingredients to crock pot, stir and cook on high for 3-4 hours.