Apple Crisp Slow-cooker solutions (Family Circle April 1-08 p.116)
Prep: 10 minutes Cook: slow cook 2 hours on HIGH; 4 hours on LOW Ingredients
1/2 cup flour
1/4 cup light-brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg (I left out-I’m not a fan)
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup chopped pecans
(I added ½ cup quick oatmeal—I like oatmeal crisp topping)
Filling: (I used Better Homes and Garden’s Apple Pie fillingp.276)
3 tablespoons granulated sugar
2 teaspoons lemon juice
1-1/2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
6 large Granny Smith apples,peeled, cored and cut into 1/2-inch wedges (10 cups)
Vanilla ice cream (optional)
1. Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside.
2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.
3. Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.
4. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.
240 Calories, 11 g fat (4g Sat.); 2 g protein; 37 Carbs; 4 g fiber; 41 mg sodium; 15 mg Cholesterol.
My version of the Better Homes and Gardens (p.276) for the Freezer (canning)
APPLE PIE FILLING
6 cups thinly sliced, peeled cooking apples (2 lbs)
1 cup sugar
2 Tablespoons dry Tapioca pudding
½-1 teaspoon ground cinnamon