Ingredients
- 1 cup granulated sugar
- 4 teaspoons ground cinnamon, divided
- 8 large Granny Smith apples, peeled, cored and sliced
- 1 box (8.9 oz.) crunchy granola bars, broken in half
- 13 Biscoff cookies, broken in half
- 1/2 cup butter, melted
- 2/3 cup pecan halves
- 3 Biscoff cookies, broken in half
- Vanilla bean ice cream
Directions
- In a large bowl, whisk together sugar and 3 teaspoons cinnamon. Toss apples in mixture to coat well.
- Using the S-Blade in a food processor, place granola bars and 13 cookies into the bowl. Process until finely chopped, 10 to 15 seconds. In a small bowl, stir granola crumb mixture together with remaining cinnamon and butter.
- Layer half of apples in slow cooker crock. Top with half of granola mixture. Repeat.
- Cover slow cooker and cook on HIGH 2 1/2 to 3 hours or LOW for 4 to 4 1/2 hours.
- Meanwhile, heat Countertop Oven with Rotisserie to 350â°F. In small baking pan on middle rack, bake pecans 6 to 8 minutes or until toasted and fragrant. Cool.
- Using the S-Blade in a food processor, place pecans and remaining cookies into the bowl. Process until chopped, 5 to 10 seconds.
- Remove lid and sprinkle with pecan mixture. Serve with ice cream.
Serves: 8
